Vegan Snickers Bars are an easy & delicious way to satisfy your candy bar cravings, without heading to the store. All you need is a few simple ingredients!
Why You’ll Love Them
They taste amazing. With layers of nougat, caramel, crunchy peanuts, and a chocolate coating, these homemade Snickers bars are just as satisfying as your favorite candy bar.
They are easy to prepare. Just stir a few ingredients together to make each layer, and press them into a loaf pan. No baking required! They set in the freezer, so the hardest part is simply waiting for them to firm up.
They are great for special diets. These Snickers bars are naturally gluten-free, dairy-free, and egg-free, so they are a great option for those who can’t have the traditional version.
They are easy to customize. If you prefer a peanut-free option, you can easily make this recipe with almonds or cashews, instead. You can also skip the process of making your own chocolate coating, and use melted chocolate chips, if you prefer.
Ingredients You’ll Need
For the best results, make sure your maple syrup isn’t cold from the fridge, otherwise it might cause the chocolate layer to thicken up. I like to measure that out early, so it can come to room temperature while I measure & mix everything else. The chocolate layer will be last to mix, anyway!
(If the chocolate layer does thicken, it’s still fine, but it will be slightly thicker to spread on the top.)
Update Note: This recipe was recently updated in 2023 to be easier, with less dishes to clean up. If you prefer using Medjool dates in the nougat layer, check out the original recipe, which requires a food processor for the first step.
How to Make Vegan Snickers Bars
1. Make the nougat layer.
In a large bowl, combine the almond flour, maple syrup, coconut oil, vanilla extract, and salt. Stir the mixture together, until it is thick and slightly sticky.
Prepare a 9-by-5-inch loaf pan by spraying it with oil, then press a piece of parchment paper into the bottom of the pan. (The oil will hold the parchment in place.)
Transfer the dough to the prepared pan, and press it evenly into the bottom. Then place the pan on a flat shelf in your freezer to firm up.
2. Make the caramel layer.
Rinse out the mixing bowl and dry it with a towel so you can use it again. Add in the peanut butter and maple syrup, and stir until they are evenly mixed. Depending on the texture of your peanut butter (use the all-natural version with just peanuts and salt) the consistency might thicken up, or it might be a little more runny. Either option is totally fine!
Remove the pan from the freezer and spread the caramel layer on top of the nougat. Then, sprinkle the roasted peanuts over that, and use your hands to gently press them into the caramel.
Return the pan to the freezer so the caramel can start to firm up.
3. Make the chocolate layer.
Rinse & dry the same mixing bowl, then add in the cacao powder, maple syrup, and coconut oil. Use a small whisk to stir the ingredients together, until a smooth & runny chocolate sauce is created. (If your kitchen or tools are cold, this may thicken up, and that’s okay, too.)
Remove the pan from the freezer, then spread the chocolate over the top. Sprinkle flaky salt over the top, if you like. Return the pan to the freezer so the Snickers bars can set, for at least 1 hour.
Note: This recipe is made much easier by only adding chocolate to the top. If you would prefer to have totally-covered chocolate bars, you can triple this chocolate sauce, and coat the bars on a wire cooling rack after freezing and slicing them. This will be messier, but it’s up to you! You can also use melted dark chocolate as a coating, if you prefer.
Once the vegans Snickers bars are firm, use the parchment paper to help remove them from the pan. Slice them into 14 to 16 “fun size” bars, or you can cut them into even smaller squares for a bite-sized treat.
Store the homemade snickers bars in an airtight container in the fridge or freezer. They will keep well in the refrigerator for up to 2 weeks (with a softer texture) or in the freezer for up to 3 months (with a harder texture).
Frequently Asked Questions
No, the store-bought Snickers are not vegan because they contain dairy and egg.
Yes, of course! Check out my date caramel recipe if you’d prefer a fruit-sweetened option, but keep in mind that recipe makes a larger batch to make sure the dates will break down in a blender. You might have leftover caramel to enjoy in that case! Save the excess to serve with sliced apples or pretzels, or drizzle it over ice cream.
Yes, if you don’t want to use roasted & salted peanuts, you can use pecans, cashews, almonds, or any other option you keep on hand.
The nut butter adds creaminess to the vegan caramel sauce, while keeping the recipe simple, but you can use almond butter or cashew butter, instead. Whichever option you choose will change the flavor slightly, so make sure you enjoy what you pick!
Vegan Snickers Bars
Vegan Snickers taste better than the store-bought candy bars, and all you need is a few simple ingredients to make them!
- ¼ cup all-natural creamy peanut butter
- 3 tablespoons maple syrup
- ⅓ cup roasted & salted peanut halves
Lighty spray a 9×5-inch pan with oil, then line it with parchment paper. (The oil helps the paper stay in place while you work, but it won’t touch the bars.)
To prepare the nougat layer, add the almond flour, maple syrup, coconut oil, vanilla, and salt to a large bowl. Mix well, then transfer the mixture to the prepared pan and press it evenly into the bottom. Place the pan in the freezer to chill while you make the next layer.
To make the caramel layer, stir together the peanut butter and maple syrup, until very smooth. Pour the caramel over the nougat layer, and use a spatula to spread it out.
Sprinkle the peanut halves over the top of the caramel, making sure they are distributed evenly throughout the pan. Use your hands to lightly press them into the caramel. Set the pan in the freezer while you make the final layer.
To prepare the chocolate coating, mix together the cacao powder, coconut oil, and maple syrup. This works best if the maple syrup isn’t cold from the fridge, so the mixture will stay pourable. Remove the pan from the freezer and pour the chocolate topping over the top. Use a spatula to spread the chocolate evenly over the entire top of the peanut layer, and sprinkle the top with flaky salt, if you like.
Place the pan in the freezer to set until the bars are totally firm, at least 1 hour. Slice into 8 rows, then cut each bar in half to create 16 “fun size” candy bars. For a smaller, bite-size treat, cut the 16 pieces in half again to make 32 small squares. These bars are very rich, so you don’t need much!
Homemade Snickers Bars need to be stored in the fridge or freezer to remain solid. They will soften at room temperature and, as a result, will be messier to eat. Keep in mind that the caramel layer will not totally firm up, so it might spill out the sides as you bite into these bars. You can store these in an airtight container for up to 3 months in the freezer, if you don’t eat them all before then.
If you would rather make this recipe with almonds and almond butter, feel free! It should be just as delicious, but I would add an extra pinch of salt to the caramel layer, since most store-bought almond butter is unsalted.
You can melt 1/2 cup of mini vegan chocolate chips (about 3.5 ounces) instead of the chocolate coating layer, if you’d rather use that as the topping.
Update Note: This recipe was updated in March 2023 to make the nougat layer easier, in just 1 bowl. If you prefer the original date version, you can find the original recipe here.
Calories: 161kcal, Carbohydrates: 16g, Protein: 4g, Fat: 11g, Saturated Fat: 4g, Sodium: 60mg, Potassium: 138mg, Fiber: 2g, Sugar: 11g, Vitamin A: 10IU, Calcium: 35mg, Iron: 1mg
If you try these Vegan Snickers Bars, please leave a comment and star rating below letting me know how you like them.