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No-Bake Vegan Snickers Recipe

These No-Bake Vegan Snickers Bars are a dream come true for candy lovers craving a healthier, plant-based alternative to the classic treat.
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Prep Time 25 minutes
Chill Time 45 minutes
Total Time 1 hour 10 minutes
Course Dessert, Snack
Cuisine American, Vegan
Servings 10 bars
Calories 285 kcal

Equipment

  • Food processor or high-speed blender
  • 8x8 inch pan
  • Parchment paper
  • Mixing bowl
  • Spatula
  • Freezer space
  • Silicone mold with rectangular cavities for evenly shaped bars (Optional)

Ingredients
  

For the Nougat Base:

  • 1 cup rolled oats
  • ½ cup almond flour
  • 3 tbsp almond butter
  • 3 tbsp maple syrup
  • Pinch of salt
  • 2 tbsp coconut oil, melted

For the Caramel:

  • 10 Medjool dates, pitted
  • 3 tbsp coconut cream
  • 1 tbsp almond butter
  • 1 tsp vanilla extract
  • ¼ tsp sea salt

For the Peanut Layer:

  • ½ cup roasted unsalted peanuts

For the Chocolate Coating:

  • 1½ cups dark vegan chocolate chips
  • 1 tbsp coconut oil

Instructions
 

  • Prepare the Nougat Base:
    Blend rolled oats into flour in a food processor.
    Add almond flour, almond butter, maple syrup, salt, and melted coconut oil.
    Pulse until the mixture holds together when pressed.
    Line an 8x8 pan with parchment paper and press the mixture evenly into the base.
    Freeze for 15 minutes to firm up.
  • Make the Vegan Caramel:
    In the same food processor, blend Medjool dates, coconut cream, almond butter, vanilla extract, and sea salt until smooth and creamy.
    If the caramel is too thick, add a splash of warm water.
    Spread caramel evenly over the chilled nougat.
    Sprinkle roasted peanuts over the top and gently press them in.
    Freeze again for 20–25 minutes until set.
  • Melt the Chocolate:
    In a heatproof bowl, combine vegan chocolate chips and coconut oil.
    Melt using a double boiler or microwave in 20-second bursts, stirring until glossy.
  • Assemble and Coat:
    Remove the chilled base from the freezer and slice into 10 even bars.
    Dip each bar in melted chocolate using a fork, allowing excess to drip off.
    Place coated bars on parchment paper and freeze again for 15–20 minutes until set.

Video

Notes

Cooking Tips

  • Soft Dates Are Key: Use fresh, sticky Medjool dates for the smoothest caramel. If your dates are dry, soak them in warm water for 10 minutes first.
  • No Coconut Cream? You can use the thick part of chilled full-fat coconut milk.
  • Storage: Keep bars in an airtight container in the freezer for up to 1 month. They’re best eaten straight from the freezer or after a few minutes at room temp.
  • Customize the Crunch: Swap peanuts for almonds or cashews for a different flavor twist.
Keyword Bars, Chocolate, Healthy Dessert, No bake, Vegan