Vegan Snickers Bars (Gluten-Free) - Rhian's Recipes (2024)

4.43 from 21 votes

Course: Dessert

Cuisine: American

Keyword: vegan chocolate, vegan snickers bars

Prep Time: 40 minutes minutes

Cook Time: 0 minutes minutes

Total Time: 40 minutes minutes

Author: Rhian Williams

For the nougat:

• ▢ 100 g (⅔ 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 (⅓ 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

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.

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• 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.

*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 thepeanut butterwithalmond 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 534Calories 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.