Craving something decadent but want to keep it healthy? These Vegan & Sugar-Free Snickers Bars are the perfect treat. Made with creamy dairy-free goodness, crunchy nuts, rich caramel, and a touch of chocolate, this bar gives you all the indulgence of you’re a Snickers, without any of the guilt!
- Vegan-Friendly: No dairy, no problem! Enjoy a smooth, plant-based base that’s just as rich and creamy as you remember.
- Sugar-Free: Satisfy your sweet tooth with a naturally sweetened bar with delicious dates, so you can indulge without the sugar crash.
- Loaded with Goodness: Crunchy peanuts, gooey natural caramel, and a velvety chocolate coating — all wrapped up in one bite.
Perfect for a treat, a healthier dessert option, or anytime you need a sweet pick-me-up. Go ahead, treat yourself – the clean, delicious way!
Vegan, sugar-free, snickers bars
Craving something decadent but want to keep it healthy? These Vegan & Sugar-Free Snickers Bars are the perfect treat. Made with creamy dairy-free goodness, crunchy nuts, rich caramel, and a touch of chocolate, this bar gives you all the indulgence of you’re a Snickers, without any of the guilt! Perfect for a treat, a healthier dessert option, or anytime you need a sweet pick-me-up. Go ahead, treat yourself – the clean,delicious way!
Ingredients
For the base
- 250 grams (2 cups) unsalted peanuts
- 12 pitted dates
- 2 Tbsp almond milk or other non-dairy milk
- ¼ tsp sea salt
Caramel layer
- 10 pitted dates
- 120 ml (½ cup) almond milk or other non-dairy milk
- 260 grams (1 cup) crunchy peanut butter, divided
- 1 tsp vanilla extract
- ½ tsp sea salt
- 140 grams 1 cup roasted peanuts
Coating
- 300 grams dark chocolate
- 1 Tbsp coconut oil
Instructions
Make the base
- Pulse the peanuts in a food processor until they are lightly ground. Add the salt and dates and pulse further until fully combined.
- Line the base and sides of a 20 x 20 cm brownie tin with parchment paper, leaving an overhang to make it easier to lift the bar once set. Press the mixture evenly into the base of the pan using a spatula. The mixture should not be crumbly. If it still is, add more milk by the table spoon.
Make the caramel layer
- Add the dates, almond milk, 130 grams peanut butter, salt, and vanilla extract to a blender and blend until completely smooth. Transfer the caramel to a bowl and add the remaining 130 grams of peanut butter and mix well to combine. Mix caramel with the whole, roasted peanuts
- Using a spatula, spread the caramel over the base. Place in the freezer for at least 2 hours or overnight for ease.
Coating
- Remove the Snickers bar from the pan and cut it into 2 x 5 cm rectangles. Place the bars back in the freezer while you prepare the chocolate coating.
- Melt the chocolate and coconut oil in a double boiler. Dip the bars in the chocolate and place them on a baking tin, lined with parchment paper to set. Store in the fridge or freezer.
