Vegan Snickers Bars

Hi beautiful people, if these Snicker Bars don’t make your mouth water, I don’t know what will.. LOL! But seriously now, when I first heard of Vegan Snickers, I immediately knew that I had to make them. And I’m super glad I did, because in all honesty they’re even better than the REAL ONES! If you’re planning on making this recipe, make sure to plan enough time because it will take some time (mostly because of the freezing part) but the end product will blow you away! If you love chocolate and peanut butter as much as I do, you definitely have to give this baby a try. Oh and have I mentioned yet that all the ingredients in here are wholesome, gluten free and super healthy for you? If you don’t believe me, go watch my IG Story, where I show exactly how to make these delicious bars. Ps: You’ll find the stories under “Snicker Bars” Highlights.

I love creating healthier versions of “junk food” at home. Because of that, I never feel like I’m restricting myself from not eating these type of foods (in that case Snickers) because I can eat a healthier version of it. These Snickers Bars are perfect for every once in a while when you feel like indulging in something very chocolatey and nutty! Or bring them to a friends or family gathering, I will promise you they will be gone instantly! Making these Snickers Bars myself is amazing because it ensures me that it was made with wholesome ingredients which will nourish my body, mind and soul.

 

SNICKERS BARS

Makes 6 Bars or 12 Mini Bars

Duration: 2 Hours

Ingredients

Nougat: (First Layer)

  • 3/4 cup gluten free Oats, blended into flour
  • 1/3 cup Caramel (see Caramel Layer below)

Caramel: (Second Layer)

  • 10 Medjool Dates, pitted
  • 2 tbsp Peanut Butter
  • Pinch of Sea Salt
  • 1 tsp Vanilla Extract
  • 1 tsp Maca Powder (optional)

Peanuts: (Third Layer)

  • 1/2 cup roasted, lightly salted Peanuts

Chocolate: (Fourth Layer)

  • 1 cup Vegan Dark Chocolate or Chocolate Chips

Instructions

  1. We’re going to start with the caramel layer, for that add pitted dates to a small bowl and cover them with water. Let dates soften up for about 5-10 minutes.
  2. Once soft, combine pitted dates, peanut butter, sea salt, vanilla extract and maca powder in a food processor or blender and blend until completely smooth and creamy. You may need to stop and scrape down the blender a couple of times to make sure the caramel is blended together. (This step took me probably the longest, because you want to make sure the dates are well blended).
  3. Leave 1/3 cup of the caramel mixture in the blender and the rest, set aside. 
  4. To create the nougat layer, blend your oats until you have oat flour. Then add the oat flour to the remaining 1/3 cup of caramel mixture in the blender or food processor and blend into a nougat paste. It should be sticky but thick enough to press into an even layer. 
  5. Once you reached that consistency, transfer nougat mixture to parchment lined loaf pan and press down into an even layer using your hands. (Or you could also use a piece of parchment paper to press it down, like that it won’t stick on your fingers).
  6. Next, pour the leftover caramel from the beginning on top of the nougat layer and smooth it down with a spoon.
  7. Then add the peanuts and gently press into the caramel.
  8. Place in the freezer to set for at least 60 minutes.
  9. When set, lift it out with the parchment paper and cut into 6 even bars. Return these to the freezer while you melt your chocolate.
  10. If you’re using an entire chocolate bar, cut it into small pieces and place it in a shallow bowl on top of a pot which is filled with water. I used chocolate chips, so I didn’t had to cut mine. Stir with a spoon on low-medium heat until it starts to melt.
  11. Take the bars out of your freezer and carefully dip each bar into the melted chocolate and place on a baking tray.
  12. Let the bars set in the fridge for about 15 minutes. This is the last step, promise!
  13. Take them out of the fridge, and there you have your healthy vegan snickers bars!

Notes

  • The Maca Powder is optional. But it will give it a nice caramel flavor.
  • You can also melt your chocolate in the microwave, but I prefer the double boiler method. 
  • I always use dark chocolate, because it usually doesn’t contain milk. But check the labels before you buy. 
  • Make sure your rolled oats are gluten-free to make this recipe gluten-free.
  • Store these bars in the fridge and eat them straight from the fridge.
  • You can keep them in your fridge for about 14 days. 
  • I prefer to cut them in half and only eat 1/2 of it as they’re quite rich and chocolatey.

Edit: 03/09/19 – I changed some measurements of the ingredients and made the steps clearer to follow. 

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