Description
These Vegan Snickers Bars are a delicious, no-bake treat that combines a crunchy peanut base, creamy caramel made from dates and peanut butter, and a rich vegan chocolate coating. This gluten-free recipe is perfect for those seeking a dairy-free, plant-based dessert that's easy to prepare and satisfyingly sweet.
Ingredients
Base
- 2 cups unsalted peanuts
- 10 medjool dates, pitted
- ¼ teaspoon Himalayan pink salt (or sea salt)
Caramel
- 10 medjool dates, pitted
- ½ cup rice milk (or other non-dairy milk)
- 1 cup crunchy peanut butter (divided)
- 1 teaspoon vanilla extract
- ½ teaspoon Himalayan pink salt (or sea salt)
Topping
- 1 cup roasted peanuts
Coating
- 9 oz vegan chocolate
- 1 teaspoon solid coconut oil
Instructions
- Prepare the Base: Blend 2 cups of unsalted peanuts in a food processor until they form a light crumb. Add 10 pitted medjool dates and ¼ teaspoon salt to the processor and blend again until the mixture is completely combined.
- Line the Dish: Line the base and sides of a 12 x 3½ inch or 8 x 8 inch baking dish with parchment paper, making a sling for easy removal later. Press the peanut and date mixture evenly into the base with a spatula.
- Make the Caramel: In a high-speed blender, combine 10 pitted medjool dates, ½ cup rice milk, half a cup of crunchy peanut butter, ½ teaspoon salt, and 1 teaspoon vanilla extract. Blend until completely smooth. Transfer to a bowl and stir in the remaining half cup of peanut butter until well combined.
- Assemble the Layers: Spread the caramel evenly over the peanut base using a spatula. Sprinkle 1 cup roasted peanuts on top and gently press them into the caramel to adhere.
- Freeze the Bar: Place the assembled slab in the freezer for at least 2 hours, or overnight if possible, to set properly.
- Cut the Bars: Remove the slab from the dish using the parchment sling and cut into either 18 miniature bars or 12 large bars. Return the bars to the freezer while preparing the chocolate coating.
- Melt the Chocolate Coating: Melt 9 ounces of vegan chocolate with 1 teaspoon of solid coconut oil over a double boiler until smooth.
- Coat the Bars: Dip each bar into the melted chocolate, then place on a cooling rack lined with parchment paper to set. For a thicker chocolate layer, dip the bars a second time.
- Serve and Store: Store the bars in an airtight container in the refrigerator for up to one week or freeze for up to two months. Defrost at room temperature for about one hour before serving.
Notes
- You can use any variety of unsalted peanuts for the base, but roasted unsalted work best for flavor.
- Medjool dates should be soft and fresh for easy blending; soak them in warm water if too dry.
- If you prefer a different plant milk, almond or oat milk can substitute rice milk.
- For an extra crunchy texture, lightly toast the peanuts before blending the base.
- This recipe can be customized with added sea salt on top if you like salted sweets.
- Use high-quality vegan chocolate for best flavor and smooth coating.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Gluten-Free
