Description
These Vegan Snickers Bars are a delicious no-bake treat featuring a crunchy peanut base, a creamy date caramel layer, roasted peanuts, and a rich vegan chocolate coating. Gluten-free and perfect for a plant-based diet, these bars are easy to make and require no oven baking, making them ideal for a quick sweet fix or a party snack.
Ingredients
Scale
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 coconut oil (solid, for coating)
Instructions
- Make the Base: Blend the unsalted peanuts in a food processor until they form a light crumb texture. Add the Himalayan pink salt and 10 pitted medjool dates, then continue blending until the mixture is completely combined and sticky enough to form a base layer.
- Prepare the Pan: Line the base and sides of a 12 x 3½ inch or 8 x 8 inch baking dish with parchment paper, creating a sling for easy removal of the bars. Press the peanut mixture evenly into the base of the dish using a spatula.
- Make the Caramel: In a high-speed blender, combine the remaining 10 pitted medjool dates, rice milk, half a cup of peanut butter, salt, and vanilla extract. Blitz until completely smooth to create a creamy caramel layer.
- Combine Caramel and Peanut Butter: Transfer the blended caramel to a bowl, then stir in the remaining half cup of peanut butter thoroughly to combine.
- Assemble the Layers: Spread the caramel mixture evenly on top of the peanut base. Sprinkle the roasted peanuts over the caramel and press them gently into the surface using a spatula. Freeze the assembled slab for at least 2 hours, or preferably overnight, until firm.
- Cut the Bars: Remove the set slab from the baking dish using the parchment sling and cut into 18 miniature bars or 12 larger bars, depending on your preference. Return the cut bars to the freezer to keep cold while preparing the coating.
- Melt the Chocolate Coating: Using a double boiler, melt the vegan chocolate with the coconut oil until smooth and combined, ensuring a silky coating consistency.
- Coat the Bars: Dip each frozen bar into the melted chocolate, coating thoroughly. Place the coated bars on a cooling rack lined with parchment paper to set. Optionally, dip the bars a second time for a thicker chocolate layer.
- Serve and Store: Store the finished Vegan Snickers Bars in an airtight container in the refrigerator for up to one week or freeze for up to two months. When ready to serve, defrost at room temperature for about one hour for best texture and flavor.
Notes
- Use unsalted peanuts to control the salt level in the base.
- Medjool dates should be soft and moist for an optimal caramel texture.
- Rice milk can be substituted with any non-dairy milk of your choice such as almond or oat milk.
- Ensure the peanut butter is crunchy to maintain textural contrast.
- Press the roasted peanuts gently to embed them into the caramel without crushing them.
- Use parchment paper sling for easy removal and cleaner bar cutting.
- Double dipping in chocolate creates a sturdier coating that helps keep bars intact during storage.
- Store bars in the freezer for longer shelf life and thaw before serving for the best taste.
