A cleaned-up version of a candy bar classic. These rich and smooth gluten-free, refined sugar-free and vegan snickers bars are not only healthier but also incredibly delicious. A perfectly diviner’s treat for anyone’s taste.

What was your favorite candy bar growing up? I’ve had quite a few favorites, snickers being on top of my list. That was back then, long before I adopted a healthier lifestyle. I can’t believe I’ve waited this long, but finally I came up with a cleaner version of one of my  favorite treats. These smooth and rich vegan snickers bars are completely plant-based, gluten-free and refined sugar-free. They are incredibly easy to whip up and perfect for any occasion. 

If you are allergic to peanuts, no problem, use hazelnuts, cashews or almonds as a substitute. They won’t taste like a traditional snickers but you’ll still have a delicious treat. Make em for your kids, family or friends. They’ll adore you for it. 

How to prepare these incredible vegan snickers bars?

Soak cashews overnight or for a minimum of 4 hours. Line a 8×8 brownie pan with parchment paper or plastic wrap. You can use a different pan as well but be aware that the measurements will be off. 

In a food processor/high speed blender add cashews, coconut cream, agave syrup, cashew milk, peanut butter and coconut oil. Process until completely smooth for about 5-10 minutes. Transfer cashew peanut butter mixture into a medium sized bowl. Add almond flour and combine well. Pour into brownie pan and freeze for about 50-60 minutes.

In the meantime prepare caramel. In a small saucepan add date syrup, maple syrup, tahini, salt and coconut oil. Heat over low and stir until combined. Remove from heat and fold in peanuts. Pour on top of frozen cashew peanut butter mixture and freeze for another 60 minutes.

In a small saucepan add chocolate chips, coconut oil and maple syrup (optional) Heat over low until completely melted. For the chocolate I used stevia sweetened chocolate but you can use either semi sweet chocolate or unsweetened chocolate. Dip frozen snicker bars into the melted chocolate and transfer onto a cooling rack. Let them sit or about 5-10 minutes. 

Enjoy immediately or store in an airtight container in the fridge for up to two weeks. But I doubt they will last that long.

If you happen to make these dreamy vegan snickers bars please let me know. I’d love to see how it turns out. As always, don’t forget to tag @delight.fuel or simply comment below.

This post contains an affiliate link. As an Amazon Associate I earn a small commission from qualifying purchases. I only recommend products that I trust and have used myself.

Vegan Snickers Bars

Yield: 12-15

Prep Time: 15 minutes

Cook Time: 5 minutes

Additional Time: 4 hours

Total Time: 4 hours 20 minutes

A cleaned-up version of a candy bar classic. These rich and smooth gluten-free, refined sugar-free and vegan snickers bars are not only healthier but also incredibly delicious. A perfectly diviner's treat for anyone's taste.

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Ingredients

Creme Layer

• 1 cup cashews (soaked)
• 3/4 cup coconut cream
• 1/3 cup cashew milk (sub with plant-based milk)
• 1/3 cup peanut butter
• 1/3 cup coconut oil (melted)
• 1/4 cup agave syrup (sub with maple syrup)
• 2/3 cup almond flour

Caramel Layer

• 1/3 cup date syrup
• 1/3 cup maple syrup
• 2/3 cup tahini (unsalted)
• 3 tbsp coconut oil
• 1 cup salted peanuts
• 1/8 tsp salt

Chocolate Coating

• 8 oz stevia sweetened chocolate (sub with unsweetened or semi-sweet)
• 1-2 tbsp coconut oil
• Optional: 2 tbsp maple syrup (if using unsweetened chocolate)

Instructions

1. Soak cashews overnight or for a minimum of 4 hours.
2. Line a 8x8 brownie pan with parchment paper or plastic wrap.
3. In a food processor/high speed blender add cashews, coconut cream, agave syrup, cashew milk, peanut butter and coconut oil. Process until completely smooth for about 5-10 minutes.
4. Transfer cashew peanut butter mixture into a medium sized bowl. Add almond flour and combine well.
5. Pour into brownie pan and freeze for about 50-60 minutes.
6. In the meantime prepare caramel. In a small saucepan add date syrup, maple syrup, tahini, salt and coconut oil. Heat over low and stir until combined. Remove from heat and fold in peanuts.
7. Pour on top of frozen cashew peanut butter mixture and freeze for another 60 minutes.
8. In a small saucepan add chocolate chips, coconut oil and maple syrup (optional) Heat over low until compleltely melted.
9. Dip frozen snicker bars into the melted chocolate and transfer onto a cooling rack.
10. Enjoy immediately or store in an airtight container in the fridge for up to two weeks.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  stevia sweetened chocolate
• 
  Date Syrup
• 
  High Speed Blender