Healthier Homemade snickers Bars (Vegan)

4.95 from 51 votes
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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!

Homemade snickers

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.

Homemade snickers

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!

Caramel for snickers and peanuts

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.

Homemade snickers

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.

Homemade snickers

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

Snickers base nougat ingredients

  • 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

Ingredients for caramel layer for snickers

Chocolate coating

Chocolate bar

  • 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.
Blend the base ingredients
Mix till thoroughly incorporated.
blended ingredients

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.

Tray for snickers

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.

Nougat layer steps

If using a silicone mould then divide the mixture equally between the mold cavities and press down to even out the layer.

pressing nougat layer into silicone mold for homemade snickers bars

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.

Adding the caramel layer ingredients to a blender

Blend until you get a creamy sticky mixture.

Blending the caramel layer ingredients

Blended caramel layer ingredients

Time to layer the caramel on top of the nougat.

Assembling layers for snickers

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.

Snickers nougat and caramel layers with peanuts

layering vegan date caramel onto homemade vegan snickers bars sprinkling nuts into homemade vegan snickers bars

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).
Cut bars of snickers Bars of snickers

the layers of a homemade vegan snickers bar

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.

Dipping homemade vegan snickers bar in chocolate

Chocolate coated snickers bar
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.

Chocolate coated snickers bar

Your homemade snickers bars are ready to eat as soon as the chocolate has dried.

Chocolate coated snickers bar

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.

Homemade snickers

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).

vegan homemade snickers bars in a glass container

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 TartVegan 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)

4.95 from 51 votes
By: Samira
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!
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 15 bars

Ingredients 
 

Nougat base: 

  • 2 cups rolled oats
  • 1 cup almond flour or coconut flour
  • 2 tBsp maple syrup
  • 3 tBsp coconut oil soft or melted
  • 1/2 tsp salt
  • 1/2 cup oat milk or your favourite milk

Caramel layer:

  • 12 dates I used medjol dates
  • 3 tBsp peanut butter
  • 1/3 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 3 tBsp peanuts

Coating:

  • ~1 cup dark chocolate or milk chocolate if you prefer

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

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.
Note: The total time does not include chilling time. 
Course: Dessert, Snack
Cuisine: European
Freezer friendly: 2 Months
Shelf life: 10 Days

Nutrition

Serving: 1bar, Calories: 179kcal, Carbohydrates: 20g, Protein: 5g, Fat: 10g, Saturated Fat: 3g, Sodium: 175mg, Potassium: 133mg, Fiber: 3g, Sugar: 10g, Vitamin A: 16IU, Calcium: 47mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




38 Comments

  1. 5 stars
    Love love love this. Such a healthy delicious snack. Make sure to load it up with peanuts. I just make in a 9x9inch pan and then spread a layer of choc on top, cut once set and they’re devine.

  2. 4 stars
    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.

    1. 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.