These vegan snickers are the perfect sweet treat! They are naturally sweetened with dates and maple syrup and easy to make in the food processor. I love making these and storing them in the freezer for when a sweet craving hits.
Ingredients
Peanut butter – You could also use any nut or seed butter like almond butter or sunflower seed butter but if you want it to taste more like a snickers, I’d stick to peanut butter. I also recommend using a natural, runny peanut butter that doesn’t have any added ingredients in it. If you use a thicker peanut butter like Jif, you might need to add more almond milk to get the dough to a spreadable consistency.
Maple syrup – This adds sweetness to the bars. You could also substitute agave or honey.
Almond flour / coconut flour – I like to use both of these flours to get the right texture and flavor of the dough. However, you could substitute these if you only have type of flour.
Dates – Make sure to pit your dates if you buy them unpitted. If your dates are dry, place them in warm water for 5-10 minutes to soften up before you use them.
Roasted peanuts – I buy roasted, salted peanuts from Target but you could also roast them yourself.
Chocolate chips – To keep this recipe vegan, make sure you use vegan chocolate chips. My favorite is Nestle Tollhouse Allergen Free dark chocolate chips.
Coconut oil – The coconut oil in the chocolate make the bars easier to coat and gives the chocolate a shinier texture. You could also omit this ingredient if you prefer.
Instructions
- Line an 8×8 baking pan with parchment paper.
- Mix all base ingredients in a small bowl. The dough should hold together when you press it between your fingers. Press into pan firmly.
- Next make the caramel. Combine all caramel ingredients except peanuts into food processor and blend until smooth. Pour over base mixture. Top with peanuts and press them into the caramel. Chill in freezer for at least 4 hours (or overnight) until hardened.
- Take mixture out of the freezer and cut into 24 bars. Place back into freezer while you make the chocolate.
- Melt the chocolate chips with coconut oil in double boiler or in the microwave in 30 second increments. Coat peanut bars in chocolate and transfer to wire rack or parchment paper to harden.
- Store snickers in the fridge or freezer. Enjoy!
Storing Instructions
Store bars in an air tight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Vegan Snickers
Ingredients
Base
- 1/4 cup peanut butter (140 g)
- 1/2 cup maple syrup (100 g)
- 1 cup + 2 tbsp almond flour (125 g)
- 3/4 cup + 1 tbsp coconut flour (105 g)
- 1/4 tsp salt
- 1/4 cup almond milk (60 g)
Caramel Filling
- 12 dates, pitted (150 g)
- 2/3 cup peanut butter (170 g)
- 1/4 cup maple syrup (80 g)
- 1/4 cup almond milk (60 g)
- 1/4 tsp salt
- 1 cup roasted peanuts (100 g)
Chocolate Coating
- 1 1/2 cup chocolate chips (336 g)
- 1 tsp coconut oil (15 g)
Instructions
- Line an 8×8 baking pan with parchment paper.
- Mix all base ingredients in a small bowl. The dough should hold together when you press it between your fingers. Press into pan firmly.
- Next make the caramel. Combine all caramel ingredients except peanuts into food processor and blend until smooth. Pour over base mixture. Top with peanuts and press them into the caramel. Chill in freezer for at least 4 hours (or overnight) until hardened.
- Take mixture out of the freezer and cut into 24 bars. Place back into freezer while you make the chocolate.
- Melt the chocolate chips with coconut oil in double boiler or in the microwave in 30 second increments. Coat peanut bars in chocolate and transfer to wire rack or parchment paper to harden.
- Store snickers in the fridge or freezer. Enjoy!
