These homemade vegan peanut butter snickers are naturally gluten-free, made with all natural and unrefined sugars, and taste amazingly delicious.
For the peanut butter caramel layer, add the soaked and drained dates, peanut butter, coconut oil, maple syrup, vanilla, salt, and 2 tablespoons plant-based milk to a food processor or high-powered blender and blend until smooth and creamy, about 3-5 minutes. If not blending well and seems too thick, add a tablespoon of milk at a time until smooth and creamy (I used a total of 4 tablespoons). Fold in the peanuts. Divide the mixture between the candy bar molds (see note) or pour the entire mixture into the prepared pan on top of the nougat layer and spread out evenly. Place in the freezer for at least 2 hours or until fully set. Pop the candy bars out of the molds or remove from the pan and cut into about 10 bars.
Note: If using candy bar molds, I find it easiest to use piping bags to evenly divide the nougat and caramel mixtures between the molds.
Store extra candy bars in an airtight container in the freezer for up to 2 weeks.