If you love traditional Snicker bars you have to try these Vegan snickers bars. They are just so good! With all these delicious layers they will be your favourite snack in the fridge. My husband is a massive snickers fan and they got the thumbs up from him. These vegan snicker bars also contain no dairy, gluten or refined sugar.
If you want great success you will need a strong food processor to chop those nuts and dates. I bought my Magimix about 9 years ago and it has given me so much joy with meal prep and doing tough jobs like grating, slicing, and blending. Especially where nuts and dates are involved.
They just need a bit of time in the freezer between all the layers so be prepared that you will not be able to gobble them up right away.
A clever little trick to coat them in chocolate is to use a small glass or jar so when you dip the bars they will be covered in chocolate. Also, use a toothpick to dip them.
For some extra deliciousness sprinkle the chocolate with flaked sea salt. I like the one from Woolworths it just adds another level of drama to chocolate. I got most of my ingredients from The Unwrapped.co zero waste shopping delivered to your door if you are lucky enough to live in Johannesburg and Pretoria. You can use the discount code wooden_spoon_kitchen for a 5% discount on your first order.
Please share your recipe on Instagram under #woodenspoonkitchenrecipes if you tried it.
For similar recipes, you can have a look at these snacks on the blogPrint
Vegan snickers bar
Easy vegan snickers bars with layers of caramel and chocolate. A delicious snack to store in the freezer.
- Prep Time: 30
- Cook Time: 60 min(freezer)
- Total Time: 1h30min
- Yield: 12 1x
2 cups unsalted peanuts or almonds
10 medjool dates pitted
¼ tsp salt
10 Medjool dates pitted
½ cup almond milk or coconut milk
1 cup peanut butter
1 tsp vanilla extract
½ tsp salt
1 cup roasted peanuts
250g chocolate chips
1 tsp coconut oil
Add in the salt and Medjool dates and blend further until completely combined.
Line a 20×30 cm tin with parchment paper and press the mixture evenly into the base of the dish using a spatula. Add to the freezer for 30 minutes.
For the caramel, put the dates, peanut butter, salt, and vanilla extract in a high-speed blender and blitz until completely smooth. Using your spatula, spread the caramel on top of the base.
Add the roasted peanuts on top of the caramel and press them down into the surface of the caramel using your spatula.
Place in the freezer for at least 2 hours (overnight if possible).
Remove the snickers slab from the baking tray and cut it into 18 miniature bars or 12 large bars.
Place the bars back in the freezer whilst you prepare the chocolate coating.
Melt the chocolate and coconut oil over a double boiler.
Dip the bars into the chocolate and sit them on top of a cooling rack to set. Using an inserted cocktail stick works very well.
You can dip them a second time for a thicker layer of chocolate. Add some flaked sea salt for some extra luxury. Store the bars in an airtight container in the fridge
Remember the size of the tin will dictate how thin or thick your bars are. So don’t choose a container that is too large.