Vegan Salted Snickers Bars

Satisfy your candy bar cravings with vegan snickers bars made with an almond flour and date nougat, date caramel, peanuts, and salted dark chocolate.

Happy Sunday!

I’m writing to you today from my hotel in Huntington Beach, Cali after wrapping up my visit to Natural Products Expo West.

It’s been whirlwind of walking and talking and eating.

I sampled all of the new products in the industry, but you know what I didn’t find?

Vegan Salted Snickers Bars.

We  just might have to make these for ourselves.

Let’s make good-for-you Snickers bars with just 7 ingredients!

Are Snickers your weakness?

Chocolate, caramel, nougat, and peanuts– drool.

I think I’ve told you before that I wasn’t ever really a candy kid growing up, but I did enjoy a good Snickers from time to time.

When organizing my Halloween loot,  I was always excited to have its brown bold packaging well represented in the “YES” pile.

These Vegan Salted Snickers Bars are based off of my Raw Vegan “Twix” Bars that are an F&V favorite.

They start with an almond flour & date-based nougat, followed by layers of date-caramel and dry-roasted peanuts, sealed with a salty dark chocolate encasing.

YUM.

There are a few sneaky tricks to making these Snickers.

First, make sure you have a small freezer-safe baking pan lined with parchment paper (I used 9 x 6 but anything similar in size should work).

The parchment paper allows for easy removal between steps to ensure the bars stay intact.

Second, make sure to freeze the layers between ALL recipes steps!

When in doubt, freeze!

If you stall between steps and find that the bars start to soften, just pop them back in the freezer until you’re ready to continue.

This happened to me a lot while photographing, trying to get my snapshots in before the bars got gooey.

The bars are pretty fragile before they’re dipped, but firm up quickly after the melty chocolate sets.

To make these Snickers “salty”, I added a pinch of salt to the date caramel and used a salted chocolate bar to balance out the sweetness of the bars!

I used Hu Kitchen Salty Dark Chocolate as the 1-ingredient coating to these clean candy bars.

The slight saltiness of these dark chocolate bars is the perfect to contrast with a sweet nougat and date caramel filling.

Once the bars are firm, you can enjoy them at room temperature for a few days, refrigerate for a week, or freeze for Snickers forever.

If you’re avoiding nuts and still want to make Snickers, try subbing sunflower seed butter for the nougat and caramel, use sunflower seeds in place of peanuts, and sub oat flour or sunflower flour for the almond flour.

I made these “Snickers” full-sized, but you can control the size of your bars based on what you slice up.

Fun-size and minis would be super fun, too!

These Vegan Salted Snickers are here to satisfy your candy bar cravings.

The bars are perfect to have on hand in the freezer for a quick treat.

Grab one for a decadent dessert or sweet plant-based snack.

Hand them out to friends, family, coworkers, etc., or anyone you feel like sharing with.

I bet they won’t believe that they’re vegan, oil-free, gluten-free, grain-free, refined sugar-free, and made with just 7 ingredients!

If you make these Vegan Salted Snickers Bars, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums. 

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Want more simple clean homemade candy?

Check out my 4-Ingredient Coconut Mounds, 2-Ingredient Dark Chocolate Coconut Butter Cups, and Raw Vegan Twix Bars.

Do you love this post and want more? Go to my homepage and subscribe to get recipe updates sent right to your inbox!

XO Lauren

Vegan Salted Snickers Bars

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★★★★★

5 from 2 reviews

• Author: Flora & Vino
• Total Time: 2 hours
• Yield: 18 servings
• Diet: Vegan

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Description

Satisfy your candy bar cravings with vegan snickers bars made with an almond flour and date nougat, date caramel, peanuts, and salted dark chocolate.

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Ingredients

Almond Flour Nougat

• 1½ cups almond flour
• 3 TBSP peanut butter (or sub any nut/seed butter or choice)
• ¼ cup (~5) Medjool dates

Date Caramel Layer

• 1¼ cup Medjool dates
• ¼ cup peanut butter (or sub any nut/seed butter of choice)
• 1–2 TBSP unsweetened almond milk
• pinch of Himalayan sea salt

Peanut Layer

• 1/2 cup dry-roasted peanuts

Chocolate Coating

• 3 bars Hu Kitchen Salty Dark Chocolate (~6 oz. dark chocolate)

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Instructions

1. Line a small baking dish (I used 6 x 9) with parchment paper and set aside.
2. Add the almond flour, peanut butter, and dates to a food processor or high speed blender and pulse until well combined.
3. Press the mixture evenly into the bottom of the pan and place in the freezer while you prepare the next layer.
4. Rinse out the food processor or blender and add the dates, nut butter, almond milk, and salt. Blend until thick and creamy, scraping down the sides as needed to recombine. Remove pan from the freezer and spread the mixture in an even layer on top of the crust. Sprinkle peanut over the caramel and press down lightly with your hands to make sure they stick. Place the pan back in the freezer for ~30 minutes until the caramel/peanut layer sets.
5. Remove pan from the freezer and remove the entire base from the pan by lifting with the parchment paper. Place on a cutting board and slice into small bars, 9 for larger full-size Snickers and 18 for fun-size Snickers. Arrange bars on a parchment lined baking sheet and place back in the freezer.
6. Melt the chocolate bars in a pan over medium low, stirring often to prevent burning.
7. Remove baking pan from the freezer and carefully dip each cut bars into the chocolate with two forks, turning the bar until it’s completely coated with melted chocolate. Drain any excess chocolate from the bar through the forks, then place the bar baking on the parchment lined baking sheet to set up. Continue until each bar is coated with chocolate. Drizzle each bar with any leftover melted chocolate, if desired.
8. Place the pan in the refrigerator for ~30 minutes to set.
9. Store bars in the refrigerator for 3-5 days and freeze for longterm storage.

Notes

Adapted from my Raw Vegan “Twix” Bars

• Prep Time: 2 hours
• Cook Time: 0 mins
• Category: Dessert
• Method: Blender, Freezer
• Cuisine: Vegan, Gluten Free, Grain Free, Oil Free, Refined Sugar Free

This post is brought to you by Hu Kitchen, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!