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The BEST Vegan Peanut Butter Snickers

These homemade vegan peanut butter snickers are naturally gluten-free, made with all natural and unrefined sugars, and taste amazingly delicious.

Prep Time 30 minutes
Total Time 2 hours 30 minutes
Author Danielle

Ingredients

Nougat

  • 1 ½ cups raw unsalted cashews
  • 1/4 cup maple syrup
  • 1-2 teaspoons plant-based stevia sweetener I used Whole Earth Sweetener, to taste
  • 1/3 cup melted coconut oil
  • 2 tablespoons plant-based milk
  • 1/3 cup coconut cream cream at the top of the can of cold coconut milk
  • 1 teaspoon vanilla
  • Pinch salt

Peanut Butter Caramel

  • 10 large pitted dates
  • 1/2 cup peanut butter creamy or crunchy works
  • ¼ cup melted coconut oil
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 3-4 tablespoons plant-based milk
  • 1/2 cup roasted and salted chopped peanuts plus 2 tablespoons for topping
  • pinch salt

Chocolate Coating

  • 2 cups vegan dark chocolate chips
  • ¼ cup coconut oil

Instructions

  1. Soak both the dates and cashews in very hot water in separate bowls for 1-2 hours. Drain both.
  2. Take out two silicone candy bar molds or grease and line with parchment paper an 8x8 or 9x9 pan.
  3. For the Nougat, add the soaked and drained cashews and remaining ingredients to a food processor or high powered blender and blend until smooth and creamy, about 3-5 minutes (depending on the power of your machine).
  4. Divide the mixture between the candy bar molds (it will make about 10 bars, see note) or pour the entire mixture into the prepared pan and spread out evenly. Place in the freezer for 15 minutes.

  5. 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.

  6. For the chocolate, combine the chocolate and coconut oil over a double boiler ( a heat proof bowl over a pot of simmering water) to fully melt the chocolate. Add each candy bar to the melted chocolate and fully coat in chocolate. Top with the crushed peanuts.
  7. Place in the freezer to set for about 10 minutes. Serve and enjoy!

Recipe Notes

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.