These easy, delicious vegan snickers bars use just 6 ingredients and are gluten and oil-free. They're the perfect copycat dessert that's better for your than the classic Snickers bar!
Have I got the perfect treat for you. These vegan snickers bars have been lovingly crafted and tested multiple times by me (SUCH a tough job), and I can confirm they are the perfect healthy snack.
I've been craving a healthier version of traditional snickers bars for some time, and these are the bomb. They taste more satisfying than the real thing, in my opinion!
With a soft oat flour base and a thick peanut caramel layer, they're smothered in dark chocolate and sprinkled with crunchy peanuts and sea salt, making a delicious treta.
And the best part? These homemade candy bars use just 6 ingredients so no fancy shopping lists needed.
(If you're into quick, easy snacks you might also like my Dates with Peanut Butter & Chocolate.)
Why you'll love these chocolate bars
Minimal Ingredients - Just 6, in fact. Peanuts, peanut butter, dates, chocolate, maple syrup and oats are what go into these healthy snickers bars.
Healthy-but-indulgent - The ultimate powerhouse dessert, these bars use whole foods and are naturally high in protein and refined sugar free (just like my No-Churn Vegan Ice Cream).
Oil free - No il is needed as the peanut butter acts as a binder and provides serious creaminess.
Main ingredients
Peanuts - For best results use roasted peanuts as the flavour is so much nuttier than raw!
Peanut butter - I recommend using unsalted and smooth - at least for the 2 tablespoons in the bases - as it will stir into the mixture better. For the vegan caramel layer, it doesn't matter so much as it'll be blended anyway.
Oats - Quick or slow cook oats work (it doesn't really matter as they're being blended into flour). I'd suggest not using steel cut as they are harder to blend. Use gluten free if needed.
Dates - I like small dried dates used for baking. You're welcome to use medjool dates but in my experience they're much more expensive and don't make much difference to the caramel flavor!
Chocolate - I'm a dark chocolate fan so love 80% cocoa chocolate, but you may want to go less dark! 60-70% chocolate works really well too. Feel free to use vegan milk chocolate if you prefer a lighter taste.
Maple syrup - Any liquid sweetener (like agave syrup or coconut nectar) should work, but I love maple for its rich taste.
Step-by-step
Base
Pour oats into high speed blender and blitz into fine flour.
Pour flour into mixing bowl, and add 2 tablespoon peanut butter, 1 tablespoon maple syrup and 2½ tablespoon water. Mix until well combined (it will be a bit crumbly but you should just be able to shape it into a ball).
Line rectangular food storage container (about 6 x 7½ inches) with parchment paper and press mixture into it, flattening down with hands. Set aside.
Filling
Combine ½ cup dates, ¾ cup peanut butter and 2 tablespoon water in a food processor for 1-2 minutes until creamy. (You may need to scrape sides down to get it smooth.)
Spread date caramel over oat layer, flattening down as you go - I suggest using hands as texture will be quite firm. Scatter peanuts over top and press into filling (reserving some for decoration).
Cut into 9 rectangular bars with flat knife and freeze for 30 minutes to set.
Chocolate coating
Melt chocolate in heatproof bowl over pan of hot water (or double boiler). Using knife, gently remove bars from container and place on parchment-lined baking sheet.
Dip each bar in melted chocolate and return to baking sheet. Before chocolate sets (you have to be quick!), sprinkle over peanuts and sea salt flakes.
Freeze 5-10 minutes to fully set chocolate, then refrigerate (or freeze) in airtight container until needed.
See how to make these vegan snickers bars step-by-step.
Expert tips
Don't skip parchment paper - Lining a storage container and baking sheet with parchment paper makes the bars MUCH easier to remove and less likely to stick to the surface. (Trust me, I've tried skipping it - the results are not pretty.)
Cut bars before freezing - It's also important to cut the bars before freezing - not after - as they will be too solid to cut once they're set!
Check out my step-by-step instructions for how to make these vegan snickers bars.
Storage
Store any uneaten bars in an airtight container in the fridge for up to 5 days. You can enjoy them chilled or bring to room temperature before eating (I prefer them a little colder/less soft).
Alternatively, you can store them in the freezer up to 3 weeks. (Note: freezing the bars should not make them rock solid because there is so little water in them.)
FAQS
Unfortunately traditional snickers bars from the grocery store are not vegan, as they contain milk products and egg whites. These homemade snickers bars are totally vegan and free of any animal products (be sure to use vegan chocolate!).
No. They work differently. This recipe calls for both: the blender is great for making oats into fine flour (use a food processor and you'll just get rough oat meal), and the food processor is really good at making peanut butter and dates into a smooth mixture (they would probably get stuck in a blender).
You can find more info on when to use a blender vs. when to use a food processor here.
Of course! The bars won't 'truly' be snickers bars because the peanut flavour is an essential component, but they'll still taste incredible. Use almond butter and sprinkle toasted almonds on top for a more sophisticated version.
More easy recipes for snacks
Vegan Snickers Bars (Homemade, No-Bake)
Special Equipment
- High speed blender (like a Vitamix)
- Food processor
Ingredients
Base
- ¾ cup oats
- 2 tablespoon smooth peanut butter
- 1 tablespoon maple syrup
Homemade caramel
- ½ a packed cup dates
- ¾ cup smooth peanut butter
- ⅓ cup roasted peanuts
Chocolate Covering
- 1 100g/3.5oz bar vegan dark chocolate
- Flaky sea salt (optional)
Instructions
Base
- Pour oats into high speed blender and blitz into fine flour.
- Pour flour into mixing bowl, and add 2 tablespoon peanut butter, 1 tablespoon maple syrup and 2½ tablespoon water. Mix until well combined (it will be a bit crumbly but you should just be able to shape it into a ball).
- Line a rectangular food container (about 6 x 7½ inches) with parchment paper and press mixture into it, flattening down with hands. Set aside.
Filling
- Combine ½ cup dates, ¾ cup peanut butter and 2 tablespoon water in a food processor for 1-2 minutes until fully incorporated. (You may need to scrape sides down to get it smooth.)
- Spread filling over oat layer, flattening down as you go - I suggest using hands as texture will be quite firm. Scatter peanuts over top and press into filling (reserving some for decoration).
- Cut into 9 rectangular bars with flat knife and freeze 30 minutes to set.
Chocolate covering
- Melt chocolate in heatproof bowl over a small saucepan of simmering water. Using knife, gently remove bars from container and place on parchment-lined baking sheet.
- Dip each bar in melted chocolate and return to baking sheet. Before chocolate sets, sprinkle over peanuts and sea salt flakes (optional).
- Freeze 10 minutes to fully set chocolate, then refrigerate or freeze until needed.
Notes
Nutritional information per serving
If you’ve tried these homemade vegan snickers bars, please leave a comment or tip for others below. I'd love to know how you’ve made it your own!
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Gary
Wow! These bars are great. Tasty and full of energy!
Elizabeth
So so glad you like them Gary!
Finn
Too bloody good😋😋😋. I won't be making them again as I can't stop eating them. They are way better than the bought ones. AMAZING.
Elizabeth
Your comment made my day! Thank you so much. I feel the same - I have to limit myself to making these only occasionally for that very reason. 🙂
Aaron Jenkins
Thanks for putting this together. It’s genuinely useful.
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