Homemade Vegan Snickers Bars

This homemade vegan snickers bar recipe transforms simple ingredients into decadent candy bars that rival the real thing without any animal products. The layers of nougat, caramel, and chocolate create that classic snickers experience with a wholesome twist.

I first made these during a health-focused January when chocolate cravings hit hard. My non-vegan friends couldn't believe they were made without dairy or processed sugar and now request them for gatherings.

Ingredients

• Medjool dates: the star ingredient that creates a natural caramel texture and sweetness without refined sugar
• Peanut butter: adds protein and that classic snickers flavor use natural for best results
• Almond flour: creates the perfect nougat texture while keeping the bars gluten free
• Vanilla extract: enhances the caramel flavor look for pure extract not artificial
• Roasted peanuts: add the necessary crunch and authentic snickers experience
• Dark chocolate chips: ensure a rich coating choose high quality for best flavor
• Coconut oil: helps thin the chocolate for proper coating and adds subtle richness

Step-by-Step Instructions

Prepare the dates:

Soak pitted dates in very hot water for a full 10 minutes until extremely soft and pliable. This critical step ensures they blend into a smooth caramel. Meanwhile line a loaf pan with parchment paper allowing overhang for easy removal later.

Blend the date caramel:

Drain soaked dates completely and add to food processor with peanut butter and vanilla. Process for 3-5 minutes stopping frequently to scrape sides. Continue blending until mixture transforms from chunky to smooth and caramel like with a slight shine.

Create the nougat base:

Remove date caramel reserving 1.5 tablespoons. Add almond flour reserved caramel and peanut butter to processor. Blend until mixture becomes crumbly but holds together when pressed firmly. The texture should resemble wet sand that compacts.

Form the base layer:

Transfer nougat mixture to parchment lined loaf pan. Press firmly and evenly using a flat spatula ensuring mixture reaches all corners and creates a solid foundation with no cracks or gaps.

Layer the caramel and nuts:

Spread remaining date caramel evenly over the nougat base creating a uniform middle layer. Sprinkle roasted peanuts over caramel pressing gently so they adhere but remain visible. The peanuts should create a complete layer.

Freeze until firm:

Place assembled layers in freezer for 60-90 minutes until completely firm. This crucial step ensures clean cutting and prevents layers from separating when chocolate is added.

Prepare chocolate coating:

Melt chocolate chips with coconut oil using 30 second microwave intervals stirring between each or over a double boiler. Continue until completely smooth with no lumps. The consistency should be fluid enough to coat bars but not overly thin.

Cut and coat bars:

Remove frozen bar block using parchment overhang. With a sharp knife cut into 10-12 equal rectangles. Working quickly dip each bar into melted chocolate using two forks to fully coat all sides. Allow excess to drip off before placing on parchment.

Final setting:

Return chocolate covered bars to freezer for 10-15 minutes until chocolate shell completely hardens. Store in refrigerator for firm texture or at cool room temperature for a softer bite.

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The date caramel is truly magical in this recipe. The first time I made it I kept stopping to taste because I couldn't believe something so simple could mimic commercial caramel so perfectly. My kitchen experiments often involve healthier versions of classics but this one stands completely on its own merits.

Storage Guidelines

These vegan snickers bars keep beautifully in the refrigerator for up to two weeks stored in an airtight container with parchment between layers to prevent sticking. For longer storage freeze for up to three months though they rarely last that long in my household. When frozen allow them to thaw for about 5 minutes before eating for the perfect texture. The chocolate may develop a light frost appearance when frozen but this doesn't affect the flavor.

Simple Substitutions

This recipe welcomes adaptations based on dietary needs or pantry availability. Almond butter works wonderfully in place of peanut butter for a different flavor profile or to accommodate peanut allergies. Cashews or almonds can replace peanuts in the middle layer. For the chocolate coating milk chocolate or white chocolate alternatives work for those who prefer less intensity though the sweetness level will increase. Oat flour can substitute for almond flour though the texture becomes slightly more dense.

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Perfect Pairing Suggestions

These vegan snickers bars elevate a simple coffee break into something special especially when served with a rich oat milk latte or espresso. The bitterness of coffee perfectly balances the sweetness of the bars. For an indulgent dessert plate warm the bar slightly and serve with coconut whipped cream and fresh berries. They also make excellent hiking or workout recovery snacks packed with natural energy from the dates and protein from the nuts.

Frequently Asked Questions

→ How long do these vegan snickers bars last?

These vegan snickers bars can be stored in an airtight container in the freezer for up to 3 months. For best texture, let them thaw for 5-10 minutes before eating.

→ Can I substitute the peanut butter?

Yes, you can substitute the peanut butter with almond butter, cashew butter, or sunflower seed butter for those with peanut allergies. Each will provide a slightly different flavor profile.

→ What type of dark chocolate works best?

Any dairy-free dark chocolate with 70-85% cocoa content works well. For a sweeter version, you can use dairy-free semi-sweet chocolate chips. Make sure to check the ingredients to confirm they're vegan.

→ Why do my bars crack when I coat them with chocolate?

This typically happens when the bars are too cold and the chocolate is too hot. Allow the bars to sit out of the freezer for 2-3 minutes before dipping, and make sure your chocolate is melted but not too hot.

→ Can I make these without a food processor?

A food processor is highly recommended for the smooth date caramel and proper texture of the nougat layer. A high-powered blender might work for the date caramel, but the nougat layer would be difficult to achieve without a food processor.

→ Is there a substitute for almond flour?

For a nut-free version, you can try using oat flour, though the texture will be different. Coconut flour is not recommended as a 1:1 substitute as it absorbs much more moisture.