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    Recipes » Recipes » Baking & Desserts

    Vegan Snickers Bars (Gluten-Free)

    Last updated - July 11, 2021; Published - March 2, 2020 By Rhian Williams 12 Comments

    Jump to Recipe Jump to Video Print Recipe
    A collage of two Vegan Snickers Bars photos

    These Vegan Snickers Bars are just as delicious as the real thing: chewy nougat, gooey caramel and crunchy peanuts coated in silky chocolate! They're rich and indulgent and perfectly salty-sweet! They're also refined sugar free, gluten-free, relatively healthy and easy to make. They make excellent edible gifts for Valentine's Day, Easter, Christmas, and everything in between!

    A vegan snickers bar made of nougat, caramel and peanuts cut in half on top of another bar
    Are Snickers vegan?


    No, Snickers are not vegan or dairy-free as they contain dairy products. If you are vegan or dairy-free and want to eat Snickers, I recommend making your own!

    How is vegan nougat made?


    For the nougat part of these Vegan Snickers, I decided to use blended cashews and cacao butter. Adding the cacao butter creates a chewy texture like in my chocolate truffles.

    How is vegan caramel made?


    The vegan caramel layer is made using blended dates and peanut butter for creaminess and extra peanut flavour.

    How to make the nougat

    Scroll down to the bottom of the post.

    • Soak the cashews in cold water overnight or in boiling water for 15 minutes.
    • Place in a food processor with the cacao butter, maple syrup and vanilla.

    Tip: You can get hold of cacao butter online, in local health food stores or large supermarkets.

    Cashew nuts, cacao butter and maple syrup in a food processor
    • Whizz until completely smooth.
    • Taste and adjust flavour accordingly.
    Blended cashew nuts in a food processor
    • Transfer the mixture to a one-pound loaf tin lined with baking paper.
    Vegan nougat spread along the bottom of a loaf tin
    • Smooth over the top.
    • Place in the freezer to firm up while you make the caramel.

    How to make the caramel

    • Place the dates, peanut butter, maple syrup and salt in the food processor.
    Dates and peanut butter in a food processor
    • Whizz until completely smooth.
    Blended dates and peanut butter in a food processor
    • Making sure the nougat layer has firmed up, spread the caramel over the nougat in the loaf tin.
    Caramel spread over nougat in a loaf tin
    • Sprinkle the peanuts over the caramel and press them down into the caramel so that the surface becomes quite even.
    Peanuts pressed into caramel in a loaf tin
    • Place in the freezer for about one hour until completely firmed up.

    To assemble

    • Making sure the nougat and caramel layers have firmed up completely, slice it into six bars.
    Four vegan snickers bars without chocolate on a sheet of brown baking paper
    • Break up the chocolate into small pieces and place in a bowl with the coconut oil.

    Tip: Using a wide-bottomed bowl makes it easier to dip the bars into the melted chocolate.

    Dark chocolate squares and coconut oil in a white bowl
    • Place the bowl over a pan of boiling water and stir regularly until melted.

    Tip: Make sure not to overheat it as the chocolate will ‘split’ if you heat it too much.

    • Use a small fork to carefully lift the bars one at a time into the melted chocolate and spoon the melted chocolate over the bar until it has been completely covered in melted chocolate.
    A vegan snickers bar being dipped into a bowl of melted chocolate
    • Use the fork to lift the bar out of the melted chocolate and onto a rectangular baking tray lined with baking paper.
    • Drizzle the remaining melted chocolate over the top of the bars to decorate, if desired.
    Two vegan snickers bars dipped in melted chocolate on a baking tray lined with paper
    • Place in the fridge for a couple of hours until the chocolate has hardened completely.
    Two vegan snickers bars on a sheet of white baking paper

    How long do they keep for?

    These Vegan Snickers Bars keep in an airtight container in the fridge for up to a few days.

    Can you freeze them?

    Yes! If you like Snickers ice cream, you can store these in the freezer - they taste just like ice cream! They keep in the freezer for up to a couple of months.

    A vegan snickers bar cut into three pieces with a whole bar next to it against a piece of white paper

    Substitutions you can make

    • You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
    • You can replace the peanut butter with almond butter, cashew butter, sunflower seed butter or tahini.
    • You can replace the peanuts with cashew nuts, macadamia nuts or pecan nuts.
    • For a refined sugar free version, use a refined sugar free chocolate.
    A vegan snickers bar made of nougat, caramel and peanuts cut in half on top of another bar

    More vegan chocolate treats

    • Healthy Snickers Ice Cream Bites
    • Matcha Chocolate Truffles
    • Chocolate Truffles
    • Hazelnut Chocolate Truffles
    • White Chocolate Truffles
    • Strawberry Chocolate Truffles
    • Chocolate Bars
    • Twix Bars

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    Watch how to make this recipe

    A snickers bar made of nougat, caramel and peanuts cut in half on top of another bar

    Vegan Snickers Bars (Gluten-Free)

    These Vegan Snickers Bars are just as delicious as the real thing: chewy nougat, gooey caramel and crunchy peanuts coated in silky chocolate! They're rich and indulgent and perfectly salty-sweet!
    4.43 from 21 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: vegan chocolate, vegan snickers bars
    Prep Time: 40 minutes
    Cook Time: 0 minutes
    Total Time: 40 minutes
    Servings: 6 bars
    Calories: 534kcal
    Author: Rhian Williams

    Ingredients

    For the nougat:

    • 100 g (â…” cup) raw cashew nuts soaked in cold water overnight or in boiling water for 15 minutes
    • 50 g (1.8 oz) cacao butter
    • 4 tablespoons maple syrup (or sub any other sweetener)
    • 1 teaspoon vanilla extract

    For the caramel:

    • 65 g (â…“ cup) pitted dates soaked in cold water overnight or in boiling water for 15 minutes
    • 65 g (¼ cup) smooth peanut butter (or sub almond butter, sunflower seed butter or tahini)
    • 3 tablespoons maple syrup (or sub any other sweetener)
    • Pinch salt
    • 65 g (½ cup) roasted peanuts

    For the chocolate:

    • 150 g (5.2 oz) dark chocolate ** (ensure vegan/gluten-free if necessary)
    • 1 teaspoon coconut oil

    Instructions

    For the nougat:

    • Drain the soaked cashews and place in a food processor along with the cacao butter*, maple syrup and vanilla.
    • Whizz until completely smooth.
    • Transfer the mixture to a loaf tin lined with greaseproof baking paper (I used a one-pound loaf tin).
    • Make sure you get rid of any air bubbles and make sure the top is completely smooth.
    • Place in the freezer to firm up while you make the caramel.

    For the caramel:

    • Drain the soaked dates and place in the food processor along with the peanut butter, maple syrup and salt.
    • Whizz until completely smooth.
    • Making sure the nougat layer has firmed up, spread the caramel over the nougat layer in the loaf tin.
    • Sprinkle the peanuts over the caramel and press them down into the caramel so that the surface becomes quite even.
    • Place back in the freezer for about 1 hour until completely firmed up.

    For the chocolate:

    • Making sure the nougat and caramel layers have firmed up completely, slice it into six bars.
    • Break up the chocolate into small pieces and place in a bowl with the coconut oil (using a wide-bottomed bowl makes it easier to dip the bars into the melted chocolate).
    • Place the bowl over a pan of boiling water and stir regularly until melted – make sure not to overheat it as the chocolate will ‘split’ if you heat it too much.
    • Use a small fork to carefully lift the bars one at a time into the melted chocolate and use a spoon to spoon the melted chocolate over the bar until it has been completely covered in melted chocolate.
    • Use the small fork to lift the bar out of the melted chocolate and onto a baking tray lined with baking paper.
    • Drizzle the remaining melted chocolate over the top of the bars to decorate, if desired.
    • Place in the fridge for a couple of hours until the chocolate has hardened completely.
    • Keeps in an airtight container in the fridge for up to a few days.

    Video

    Notes

    *If your food processor isn’t very powerful, it may have trouble with the cacao butter. In this case, melt the cacao butter first using a bain-marie before adding to the food processor.
    **For a refined sugar free version, use a refined sugar free dark chocolate 
    • You can replace the peanut butter with almond butter, cashew butter, sunflower seed butter or tahini.
    • You can replace the peanuts with cashew nuts, macadamia nuts or pecan nuts.
    If you like Snickers Ice Cream, you can store these in the freezer - they taste just like ice cream! They keep in the freezer for up to a couple of months.
     
    Nutrition Facts
    Vegan Snickers Bars (Gluten-Free)
    Amount Per Serving
    Calories 534 Calories from Fat 324
    % Daily Value*
    Fat 36g55%
    Saturated Fat 17g85%
    Cholesterol 1mg0%
    Sodium 115mg5%
    Potassium 569mg16%
    Carbohydrates 46g15%
    Fiber 6g24%
    Sugar 29g32%
    Protein 11g22%
    Vitamin A 10IU0%
    Calcium 69mg7%
    Iron 5mg28%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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      Recipe Rating




    1. mohan kumar

      March 04, 2020 at 5:17 am

      Your recipe sounds good with honey. Great recipe loved by all, so simple to make and tasty.

      Reply
      • Rhian Williams

        March 04, 2020 at 2:22 pm

        Thank you so much!

    2. Nav

      April 17, 2020 at 7:56 pm

      What I can use instead of cacao butter?

      Reply
      • Rhian Williams

        April 18, 2020 at 2:29 pm

        Coconut butter, or coconut oil (though this will have quite a strong flavour).

    3. soosa

      April 25, 2020 at 4:42 pm

      okay ...okay ...MAKE THIS! for any one wondering if they should, if its worth it ..YES it is
      and yes it MELTS in your mouth
      OH MY MY its sooooooo goooooood

      thank you thank you thank u for this amazing recipe

      Reply
      • Rhian Williams

        April 25, 2020 at 10:24 pm

        Thank you so much, so glad you like it!

    4. Saddaf

      May 11, 2020 at 3:11 pm

      Can you use vegan butter instead of cocoa butter as I can't find it anywhere??

      Reply
      • Rhian Williams

        May 11, 2020 at 3:25 pm

        I'd recommend coconut oil or coconut butter instead of vegan butter, as vegan butter won't act as enough of a firming agent.

    5. Anonymous

      July 27, 2020 at 11:55 am

      Is the nutritional information per bar/slice?

      Reply
      • Rhian Williams

        July 27, 2020 at 2:29 pm

        Per bar!

    Newer Comments »

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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