Decadent and satisfying, these vegan Snickers bars are a healthier homemade version of the classic candy bar. With layers of soft peanut nougat, chewy date caramel, and crunchy roasted peanuts all coated in rich, dairy-free chocolate, I love how indulgent they taste without using any refined sugars, gluten, or animal products.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Nougat Layer:
1 cup oat flour
1/4 cup natural peanut butter
2 tablespoons maple syrup
1 teaspoon vanilla extract
Pinch of salt
For the Caramel Layer:
1 cup pitted Medjool dates
1/4 cup coconut cream
2 tablespoons peanut butter
1 teaspoon vanilla extract
Pinch of salt
1/3 cup roasted peanuts
For the Chocolate Coating:
1 1/2 cups dairy-free chocolate chips
1 tablespoon coconut oil
Directions
I start by lining a loaf pan with parchment paper to keep everything from sticking.
Then, I mix the oat flour, peanut butter, maple syrup, vanilla, and salt together in a bowl until a dough forms. I press this nougat layer evenly into the bottom of the pan.
Using a food processor, I blend the dates, coconut cream, peanut butter, vanilla, and salt until smooth and creamy to make the caramel.
I spread the caramel over the nougat layer and sprinkle the roasted peanuts on top, pressing them in gently.
The pan goes into the freezer for 1–2 hours until everything is firm enough to slice.
Once firm, I lift it out and cut it into individual bar shapes.
For the coating, I melt the chocolate chips with coconut oil until smooth, then dip each bar to fully coat it.
I place the chocolate-covered bars on a parchment-lined tray and refrigerate or freeze them until the chocolate sets.
Servings and timing
Servings: 12 bars
Prep time: 20 minutes
Cook time: 0 minutes
Total time: 2 hours 20 minutes (includes chilling)
Calories per serving: 220 kcal
Variations
I like swapping the peanut butter with almond or cashew butter when I want a different nutty flavor. To make these bars completely nut-free, sunflower seed butter and toasted pumpkin seeds work well. For a touch of crunch in the chocolate coating, sometimes I mix in crushed rice cakes or chopped nuts. If I want a darker chocolate flavor, I use 70% dairy-free dark chocolate chips instead of semi-sweet.
Storage/Reheating
I store the bars in an airtight container in the fridge for up to one week. If I want to keep them longer, I freeze them for up to 2 months. I like letting frozen bars sit at room temperature for 5–10 minutes before eating so the caramel softens slightly. Reheating isn’t necessary since these are meant to be served chilled or at room temp.
FAQs
How do I make oat flour at home?
I blend rolled oats in a high-speed blender or food processor until they turn into a fine flour. It only takes a minute or two.
Can I use another sweetener besides maple syrup?
Yes, I sometimes use agave syrup or date syrup, though it slightly changes the flavor. Maple syrup keeps the taste more classic.
Are these bars gluten-free?
Yes, as long as I use certified gluten-free oats to make the oat flour, the entire recipe stays gluten-free.
Can I skip the coconut cream in the caramel?
I recommend using it for creaminess, but if I don’t have any, thick almond milk or even cashew cream works as a decent substitute.
How do I keep the chocolate coating from cracking?
I make sure the bars aren’t too frozen solid when dipping them into the warm chocolate. Letting them sit for a couple minutes at room temperature before coating helps.
Conclusion
These vegan Snickers bars are my favorite no-bake dessert when I’m craving something indulgent yet nourishing. They’re full of texture and flavor, made from wholesome ingredients, and perfect to keep in the freezer for whenever a sweet craving strikes. I love how they prove that vegan treats can be just as rich, delicious, and satisfying as the originals—maybe even better.
Recipe:
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Vegan Snickers Bars
- Total Time: 2 hours 20 minutes
- Yield: 12 bars
- Diet: Vegan
Description
These decadent vegan Snickers bars are a healthier, homemade twist on the classic candy bar, made with oat flour nougat, creamy date caramel, crunchy roasted peanuts, and rich dairy-free chocolate. Entirely plant-based and refined sugar-free, they’re indulgent yet nourishing and freezer-friendly for make-ahead treats.
Ingredients
1 cup oat flour
1/4 cup natural peanut butter
2 tablespoons maple syrup
1 teaspoon vanilla extract
Pinch of salt
1 cup pitted Medjool dates
1/4 cup coconut cream
2 tablespoons peanut butter
1 teaspoon vanilla extract
Pinch of salt
1/3 cup roasted peanuts
1 1/2 cups dairy-free chocolate chips
1 tablespoon coconut oil
Instructions
- Line a loaf pan with parchment paper.
- In a bowl, mix oat flour, peanut butter, maple syrup, vanilla, and salt until a dough forms.
- Press the nougat mixture evenly into the bottom of the lined pan.
- In a food processor, blend dates, coconut cream, peanut butter, vanilla, and salt until smooth and creamy.
- Spread the caramel over the nougat layer.
- Sprinkle roasted peanuts on top and gently press them in.
- Freeze the pan for 1–2 hours until firm.
- Lift the set mixture out of the pan and slice into bars.
- Melt chocolate chips and coconut oil together until smooth.
- Dip each bar into the chocolate to fully coat.
- Place coated bars on a parchment-lined tray and refrigerate or freeze until the chocolate sets.
Notes
Use almond or cashew butter instead of peanut butter for a different flavor.
For a nut-free version, use sunflower seed butter and pumpkin seeds.
Add crushed rice cakes or chopped nuts to the chocolate for extra crunch.
Use 70% dark chocolate for a richer taste.
Let frozen bars sit at room temperature for 5–10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 16g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
