Vegan Snickers Bars (No-Bake, Homemade)
These easy vegan snickers bars use just 6 ingredients and are naturally gluten and oil-free. They're the perfect copycat dessert that's way better for you than the original!
Servings: 9 bars
Calories: 179kcal
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
Peanut butter - I recommend smooth - at least for the 2 tablespoons in the bases - as it will stir into the mixture better. For the filling, it doesn't really matter as it'll be blended anyway.
Don't skip parchment paper - This will make the bars MUCH easier to remove and less likely to stick.
Cut bars before freezing - They will be too solid to cut once they're set!
Store uneaten bars in an airtight container in the fridge for up to 5 days. Alternatively, you can store them in the freezer for up to 3 weeks.
Nutrition
Calories: 179kcal | Carbohydrates: 18.1g | Protein: 4.3g | Fat: 10.6g | Saturated Fat: 3.9g | Sodium: 40mg | Potassium: 139mg | Fiber: 2.8g | Sugar: 11.8g | Calcium: 18mg | Iron: 2mg