These healthier homemade snickers bars are not only Raw, Vegan and refined sugar-free but they are also just as delicious and made using mostly store-cupboard ingredients!
I’m always on the lookout for how to make healthier versions of some of my childhood favourites. Honestly, I’m not someone who a major sweet tooth but sometimes even I get cravings for a delicious chocolatey treat. This vegan homemade snickers bar recipe hits the spot every time!
These homemade snickers bars have become a favourite guilty pleasure of mine. Not only are they delicious, but they’re 100% vegan, refined sugar-free, and raw. Snickers are basically delicious peanut butter chocolate bars with a nougat layer topped with a peanut caramel sauce and covered in a chocolate topping.
For this vegan snickers, the caramel is now dairy-free and date-based, and the ingredients are almost entirely store cupboard essentials, so easy to make when you’re feeling a craving for a candy bar. Plus, there are only ten ingredients in the recipe!
I’ve even tried to make this recipe as much ‘from scratch’ as I can – using homemade nut butter, vanilla extract, almond milk and more. This isn’t 100% necessary, if you don’t make your own – but makes the payoff even better at the end.
Peanut butter and chocolate are a match made in heaven – for overnight oats, porridge, to top smoothie bowls, in desserts, with ice-cream and now for this peanut butter bar recipe.
And, if you’re looking for more homemade treats inspiration after chowing down on these dairy-free snickers, then feel free to check out my recipes for homemade bounty, healthy vegan Twix bar, Healthier vegan magnums, or even something like these healthy four-ingredient Stuffed dates.
The Homemade Snickers Bars How-To
For the nougat layer
- rolled oats, almond flour (or leftover pulp from almond milk, or coconut flour)
- maple syrup, coconut oil (I used homemade), salt
- oat milk (I used homemade or your favourite milk)
The Date Caramel layer
- dates (I used Medjool dates)
- homemade peanut butter (or Simple Two-Ingredient Homemade Almond Butter)
- melted coconut oil, maple syrup, vanilla extract, salt
- peanuts to top the caramel layer
Chocolate coating
- dairy-free dark chocolate (or milk chocolate if you prefer)
The Vegan Snickers Bars How-To
Prepare the nougat layer first by processing the oats in a blender to get flour. Then, mix in the rest of the nougat ingredients.
Mix till thoroughly incorporated.
When making these snickers bars, you can make them as a ‘tray bake’ in a large dish and then cut to size. Line the tray with parchment paper, so it’s easy to take the snickers out.
Alternatively, if you want to have perfectly shaped bars, you can use a silicone ‘bar’ mould.
Pour the nougat base into the tray and press well until it’s even. You can use the bottom of a cup/glass to level it.
If using a silicone mould then divide the mixture equally between the mold cavities and press down to even out the layer.
Place in the freezer while preparing the next layer.
To prepare the caramel layer, first, check the dates. If they feel a bit dry, then soak them in hot water for about ten minutes. This will make for a smoother, creamier caramel.
Add the dates and the rest of the date caramel layer ingredients (without the peanuts!) to a food processor/blender.
Blend until you get a creamy sticky mixture.
Time to layer the caramel on top of the nougat.
Spoon the caramel over the nougat base and be as generous as you like. Then, sprinkle the peanuts on top – again, add as much as you like.
Any ‘extra’ caramel that might be left can be used with a variety of other desserts, to top a dessert smoothie bowl and more.
Place the tray back in the freezer until fully ‘set’ – this will help when covering with chocolate.
Once out of the freezer, take the two-layered snickers out of the tray and cut into 12 bars (or more, if you want them smaller).
Next, melt the chocolate. It’s best to do it on a double boiler, but you could also do it in the microwave in 10-15 second increments.
This part can be messy, so I usually do it on a wire cooling rack and use bbq skewers (or similar) to press into the bars, to make it easier to dip them.
Dip each bar in the melted chocolate and set aside to dry.
I like my snickers extra chocolatey, so I dipped them twice. This also helps to cover up any bits that may not have been covered the first time.
Your homemade snickers bars are ready to eat as soon as the chocolate has dried.
To store, they can be kept in the fridge for 8-10 days. Alternatively, place in a freezer-friendly container and leave in the freezer for up to two months.
Simply take a bar out as and when wanted – they only need a few minutes to thaw out (no need to wait till they’re at room temperature).
Snickers Caramel Tart – serving suggestion:
Instead of cutting into bars, keep this dessert as a 2-layered tart. Once chilled, remove from the tray, then pour the melted chocolate on top of the tart. In this case, you can even use a circular tray. Decorate with some extra peanuts or your favourite toppings.
Other Dessert Recipes You May Like
If other homemade candy bars are what you’re looking for – then I’ve mentioned a few links to those at the top of the post. For other healthy desserts you may like then how about these Golden Turmeric Energy Balls (No-bake), Healthy Cacao & Almond Protein Balls, or 3 Ingredient Healthy Coconut Bliss Balls.
Alternatively, for something a little more decadent then you may like this Two-layer Vegan Strawberry Tart, Vegan no-bake layered Cherry Cheesecake (gluten-free), or Chocolate Orange Vegan Leopard Print Cake.
If you try this recipe, then I’d appreciate a rating and your thoughts in the comments below. Also, feel free to tag me in your recreations @Alphafoodie.
Healthier Homemade snickers Bars (Vegan)
Ingredients
Nougat base:
- 2 cups rolled oats
- 1 cup almond flour or coconut flour
- 2 tablespoon maple syrup
- 3 tablespoon coconut oil soft or melted
- 1/2 teaspoon salt
- 1/2 cup oat milk or your favourite milk
Caramel layer:
- 12 dates I used medjol dates
- 3 tablespoon peanut butter
- 1/3 cup melted coconut oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 tablespoon peanuts
Coating:
- ~1 cup dark chocolate or milk chocolate if you prefer
Suggested Equipment
Instructions
Nougat Layer:
- Prepare the nougat layer first by processing the oats in a blender to get flour and then mixing in the rest of the nougat ingredients. Mix till thoroughly incorporated.
- When making these snickers bars, you can either make them as a 'tray bake' in a large dish and then cut to size or alternatively use a silicone 'bar' mould. If making it in a large dish then simply pour in the nougat base and press lightly, till even. If using a silicone mould then divide the mixture equally between the mold cavities and press down to even out the layer.
- Place in the freezer while preparing the next layer.
Caramel Layer
- To prepare the caramel layer, first check the dates. If they feel a bit dry, then soak them in hot water for about ten minutes. This will make for a smoother, creamier caramel.
- Add the dates and the rest of the date caramel layer ingredients (without the peanuts!) to a food processor/blender and blend them until you get a creamy sticky mixture.
- Spoon this caramel over the nougat base and be as generous as you like.
Any 'extra' caramel that might be left can be used with a variety of other desserts, to top a dessert smoothie bowl and more. - Then, sprinkle some peanuts on top - again, add as much as you like. Place back in the freezer until fully 'set' - this will help when covering with chocolate.
Chocolate Coating
- Melt the chocolate. It's best to do it on a double boiler but you could also do it in the microwave in 10-15 second increments.
- This part can be messy, so I usually do it on a wire cooling rack and use bbq skewers to press into the bars, to make it easier to dip them. Dip each bar in the melted chocolate and set aside to dry. I like my snickers extra chocolatey, so I dipped them twice. This also helps to cover up any bits that may not have been covered the first time.
- Your homemade snickers bars are ready to eat. To store they can be kept in the fridge for 8-10 days. Alternatively, place in a freezer-friendly container and leave in the freezer for up to two months. Simply take a bar out as and when wanted - they only need a few minutes to thaw out ( no need to wait till they're at room temperature).
Video
Notes
Instead of cutting into bars, keep this dessert as a 2-layered tart. Once chilled, remove from the tray, then pour the melted chocolate on top of the tart. In this case, you can even use a circular tray. Decorate with some extra peanuts or your favourite toppings. Note: The total time does not include chilling time.
Melissa
I’ve made this recipe many times and I swear they are even more delicious than a Snickers bar
Support @ Alphafoodie
Awww, thank you so much, Melissa. So happy to hear this! 🙂
Cordula
I have no idea what went wrong, but I ended up with two extremely sticky layers. Cutting them into bars and dunking those into chocolate was impossible, so I just smeared the chocolate on top. We can only eat them straight from the freezer, but the taste is still nice.
Support @ Alphafoodie
Hi Cordula,
Sorry to hear this didn’t work for you. Did you follow the exact steps? Was the coconut oil melted? I also recommend using large Medjool dates – if they seem too dry, then soak them in hot water for 30 minutes.
I hope you give it a try again.
Candace Howard
Delicious! Make them and double the caramel and peanuts!
Support @ Alphafoodie
Thank you for your comment, Candace! Glad you are enjoying the recipe!
Jayne
Hi I made these and the caramel was amazing but base was too crumbly. I did follow the recipe though. I can add more milk or fat next but just wondered why. Thanks. Jayne 🙂
Support @ Alphafoodie
Hi Jayne,
Glad you liked the recipe.
You could add a bit more milk but also make sure to press down to even out the layer in the mold. I hope this helps. 🙂
Luke
With the nougat you don’t specify if the coconut oil is melted like you did with the caramel. Is it melted or solid?
Support @ Alphafoodie
Hi Luke,
So sorry for the confusion, you can melt the coconut oil. 🙂
Lily
Great recipe!! An acquaintance made for me and they were delicious! However, I am trying to make them myself and have encountered some difficulties with the Carmel layer. When blending, the coconut oil is separating from the other ingredients. I ended up pouring some of the coconut oil that separated out. How do I fix this/what am I doing wrong? It says melted coconut oil but am I supposed to not melt all the way? Thank you for your help and for crafting this amazing recipe!!
Support @ Alphafoodie
Hi Lily,
Sorry to hear it’s not working well for you. Did you use Medjool dates? They are usually quite big, so if you use smaller dates, the ratio may not work. Maybe start with half the coconut oil and add more as needed. It should be melted all the way. Let me know how it goes!
Alessia
Made these and they were a success! Thank you for sharing!!
Mojoblogs
A treat that would not make you feel so guilty. This is a must try. Thanks for sharing this recipe.
fatima
i made these and realized i dont have choclate but my mom and i loved them even without. dont worry, im waiting till we get chocolate before eating the rest! so yummy!
Samira @ Alphafoodie
Hi Fatima, Thank you so much for the feedback, so glad to hear you’ve like them 🙂
Alina
Great recipe!! Only wish the caramel would taste more like peanut butter rather then coconut…
I guess I will alternate the amounts to my liking…
Support @ Alphafoodie
Hi Alina,
You are welcome to play around with different flavors if you wish.
Shannon
I have made a life change with my food and the one area that I feel like I “miss out” on is the treat area. This hits the spot!! We make them into mini size nuggets and feel like we can sneak a piece or two after dinner. So gooooood! Great recipe. Thank you!!
AlphaFoodie
that’s amazing! I’m glad that you’re enjoying them!:)
Jess
I made this several times with some minimal changes! Used only 9 medjool dates, soaked in warm water and it was plenty for the caramel layer. For the nougat layer, used 1 cup oat, 1/2 cup almond and 1 cup coconut flour. Finally, I eliminated the maple syrup and used a little bit of monk fruit sugar instead. Delicious every time, thank you!
AlphaFoodie
Thank you for the tips! I’m glad you enjoy the recipe 🙂
Lisa
Would you be able to substitute the maple syrup with honey?
AlphaFoodie
Hi Lisa, of course you can! or agave! They all work!
Becky
What can i use instead of dates?
Support @ Alphafoodie
Hi Becky,
I haven’t tried this yet but you could try with bananas or thicker/reduced applesauce. Please note that each will affect the taste of the caramel layer.
Ari
Does it matter is the peanuts or raw or not? Which did you use?
AlphaFoodie
Hi Ariana, no it doesn’t! You can use either :). I like to roast mine! x
Miss Victoria Cowley
Great recipe, is there an alternative to the coconut oil? Not keen on the flavour.
Support @ Alphafoodie
Hi there,
For best results, you can use odourless coconut oil if you don’t like the coconut scent.
Andrea
I love this recipe, I was just wondering whats the nutritional value of the bars?
AlphaFoodie
I’m working at implementing all of the nutritional values to all my recipes over the next month, so I’ll try get this one done ASAP 🙂
Lesley
Do you have the nutritional information for the snickers bars please.
AlphaFoodie
I’m hoping to get all the nutritional information for my recipes up on the blog within the next month, so I’ll aim to get this one done asap 🙂