clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Stack of homemade vegan snickers bars covered in chocolate.

Homemade Snickers Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Lexi
  • Total Time: 4 hours
  • Yield: 12-16 servings 1x
  • Diet: Vegan


These homemade vegan snickers bars are naturally gluten free, much lower in sugar than the real thing, and 100% delicious!



Nougat Layer:

  • 1 1/2 cups raw, unsalted cashews (soaked in room temp water for 2-3 hours)
  •  1/2 cup agave nectar (can also use maple syrup)
  • 1/3 cup melted cacao butter or 1/2 cup coconut oil*
  • 1 5 oz can coconut cream
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp salt

Caramel Layer:

  • 2 5 oz cans coconut cream (only use solid cream layer on top)
  • 1/3 cup coconut sugar
  • 3 medjool dates, pitted, halved and soaked in room temp water for 10-15 minutes
  • 2 tbsp coconut oil
  • 2 tbsp peanut butter
  • 1 tbsp arrowroot starch or cornstarch
  • 1 tsp vanilla extract
  • 1/4 tsp cream of tartar
  • 1 1/2 cups salted peanuts

Chocolate Layer:

  • 16-18 oz dark chocolate
  • 1 1/2 tsp coconut oil


  1. Soak cashews in room temperature water for 2 hours. If you forget, you can soak them in very hot water for 30 minutes. Drain cashews and set aside.
  2. If using cacao butter, add to a small saucepan over medium heat and whisk until completely melted. If using coconut oil, melt in microwave or saucepan until liquified. 
  3. Add cashews, agave, coconut cream, vanilla and salt to a blender. Blend until smooth and creamy. Slowly stream in melted cacao butter (or melted coconut oil). Pour into a parchment paper-lined 8x8 pan. Refrigerate for 1 hour.
  4. Meanwhile, pit, halve and soak dates in room temperature water for 15 minutes to soften (makes them much easier to blend!). Drain water and add dates to a blender with remaining caramel ingredients except for the salted peanuts. Blend until smooth, then transfer to a small saucepan and simmer over medium heat for 5-7 minutes, whisking often to make sure it doesn't burn. 
  5. Once the caramel is thickened (it should be quite thick at this point, see photos for texture), remove from heat, stir in peanuts and let cool for 30-45 minutes.
  6. Once cooled, gently spread the caramel over the nougat layer. If the caramel is too hot, it will soften the nougat and you won't have distinct layer. Freeze for 2-4 hours, until solid. 
  7. Melt chocolate and coconut oil in a microwave safe bowl in 30 second intervals, stirring well in between each interval, until fully melted. Let the chocolate cool for 10 minutes. 
  8. Slice bars in half one way, then rotate pan and slice into relatively thin slices (about 1-1 1/2" wide). Dip each slice into melted chocolate using two forks to keep it steady. Let excess chocolate drip off, then transfer to parchment paper. Optional: top with more chopped peanuts. Return to freezer until chocolate hardens completely. 


*Using coconut oil will produce a softer texture, but we included the option since it's much easier to find than cocoa butter. 

Storage: Store leftovers in the refrigerator for up to 10 days or in the freezer (separated by layers of parchment paper) for up to 3 months. If frozen, let defrost at room temperature for at least 15 minutes before eating (to avoid breaking a tooth 😉 )

  • Prep Time: 2 hours
  • Cook Time: 2 hours
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American


  • Serving Size: 1 Large Bar
  • Calories: 448
  • Sugar: 23.5 g
  • Sodium: 55.7 mg
  • Fat: 32.5 g
  • Saturated Fat: 14.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 34.6 g
  • Fiber: 4.2 g
  • Protein: 7.6 g
  • Cholesterol: 1.7 mg