Homemade Vegan Snickers
These Homemade Vegan Snickers are a healthier version of the classic snickers candy bar! They’re rich, sweet, and delicious. I’ve taken a chewy nougat topped with smooth caramel and chopped peanuts and coated in dark chocolate.
This homemade version is so so much healthier than the original. I’ve used all real, whole food ingredients that are naturally vegan, gluten-free, and refined sugar-free. For sweetener I have used a combination of dates, maple syrup, and raw date sugar. I use Liva Foods Raw Date Sugar, but you could also use coconut sugar. These are all natural sugar options that still contain fibre and minerals. By combining that with healthy fats and protein from peanut butter, coconut cream, almond flour, and peanuts, you end up with a macronutrient balanced treat that will slow the absorption of sugar and avoid that sugar rush we’ve all felt from eating too many snickers.
This recipe is fairly simple. You start by preparing the nougat base, topping it with peanuts and a homemade caramel sauce, and letting them set before slicing them and dunking them in a rich chocolate coating.
For more healthy candy recipes, try my Homemade Twix Bars, Reese’s Style Chocolate Peanut Butter Eggs, or Peanut Butter and Jelly Chocolate Cups.
Follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips, or find out more about my personalized nutrition consulting here.
Homemade Vegan Snickers
Ingredients
Nougat:
- 1/4 cup dates
- 1/2 cup almond flour
- 1/2 cup oat flour 1/2 cup oats blended into a fine flour
- 1 tablespoon peanut butter
- 2 tablespoons coconut oil melted
6 tablespoons chopped peanuts
Caramel:
- 3/4 cup coconut cream the thick white part from a chilled can of full fat coconut milk
- 2 tablespoons coconut oil
- 6 tablespoons date sugar or coconut sugar
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla
Chocolate Coating
- 1/2 cup cocoa or cacao powder
- 1/2 cup coconut oil melted
- 1/4 cup maple syrup
- OR use about 1 cup melted dark chocolate
Instructions
- First prepare the nougat base. Line a loaf pan with parchment paper.
- In a small blender, blend your dates, oat flour, and almond flour together until fully combined and fine. Stir in the peanut butter and coconut oil. Press evenly into the bottom of your lined loaf pan. Set in the fridge while you prepare the caramel.
- To prepare the caramel, add your coconut cream, coconut oil, date or coconut sugar, sea salt, and vanilla to a small saucepan over low-medium heat. Bring the mixture to a gentle boil, stirring often. Let the mixture gently simmer until thickened, this should take about 12-15 minutes.
- Evenly spread the chopped peanuts over the nougat base, and then pour the caramel sauce over top. Set in the freezer for about 2 hours.
- Remove from the freezer and cut into 10 bars.
- Prepare the chocolate coating by adding the cocoa powder, melted coconut oil, and maple syrup. Alternatively you could use about 1 cup of melted dark chocolate.
- Dip each frozen bar into the melted chocolate to evenly coat. Place on a parchment lined baking tray to set. Drizzle each bar with any leftover chocolate, optional. Let the bars set in the fridge.
- Store the bars in the fridge or freezer and let thaw at room temperature before serving.
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