Description
These Vegan Snickers Bars are a delicious no-bake treat made with a peanut and date base, a creamy vegan caramel layer, and a crunchy roasted peanut topping, all coated in rich vegan chocolate. Gluten-free and perfect for a plant-based diet, these bars offer a healthier alternative to traditional Snickers with natural sweetness and wholesome ingredients.
Ingredients
Scale
Base
- 2 cups unsalted peanuts
- 10 medjool dates (pitted)
- ¼ teaspoon Himalayan pink salt (or sea salt)
Caramel
- 10 medjool dates (pitted)
- ½ cup rice milk (or other non-dairy milk)
- 1 cup crunchy peanut butter (divided)
- 1 teaspoon vanilla extract
- ½ teaspoon Himalayan pink salt (or sea salt)
Topping
- 1 cup roasted peanuts
Coating
- 9 oz vegan chocolate (for coating)
- 1 teaspoon coconut oil (solid, for coating)
Instructions
- Prepare the base: Blend the 2 cups of unsalted peanuts in a food processor until they become a light crumb. Add 10 pitted medjool dates and ¼ teaspoon Himalayan pink salt, then blend further until the mixture is well combined and sticky.
- Line the pan: Line the base and sides of a 12 x 3½ inch or 8 x 8 inch baking dish with parchment paper, creating a sling to help lift out the bars later. Press the peanut-date mixture evenly into the base using a spatula.
- Make the caramel: In a high-speed blender, combine 10 pitted medjool dates, ½ cup rice milk, half a cup of crunchy peanut butter, ½ teaspoon salt, and 1 teaspoon vanilla extract. Blend until completely smooth, forming the vegan caramel.
- Combine caramel and peanut butter: Transfer the smooth caramel to a bowl and stir in the remaining half cup of peanut butter until well combined.
- Assemble the caramel layer: Spread the caramel mixture evenly over the peanut-date base. Sprinkle 1 cup roasted peanuts on top and press them gently into the caramel with a spatula.
- Freeze the layers: Place the assembled bars in the freezer for at least 2 hours, or preferably overnight, to set firmly.
- Cut the bars: Remove the slab from the pan by lifting the parchment paper sling. Cut into 18 miniature bars or 12 large bars, then return the cut pieces to the freezer while preparing the chocolate coating.
- Prepare the chocolate coating: Melt 9 oz vegan chocolate and 1 teaspoon solid coconut oil together over a double boiler, stirring until smooth.
- Coat the bars: Using a fork or dipping tool, coat each bar in the melted chocolate, letting excess drip off, then place them on a parchment-lined cooling rack. For a thicker chocolate layer, dip the bars a second time once the first coating sets.
- Storage and serving: Store the finished bars in an airtight container in the refrigerator for up to one week, or freeze them for up to 2 months. When ready to serve, thaw frozen bars at room temperature for about one hour.
Notes
- You can use any type of unsalted peanuts—raw or roasted— for the base; roasting slightly enhances flavor.
- Medjool dates should be soft for easier blending; if dry, soak them in warm water for 10 minutes beforehand.
- Rice milk can be substituted with any preferred plant-based milk like almond or oat milk.
- For a thicker chocolate coating, dip the bars twice and let them set between dips.
- Ensure the bars are well chilled before dipping to prevent melting of the chocolate coating.
