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Stacked no-bake vegan Snickers bars with peanuts and chocolate

No-Bake Vegan Snickers Bars

If you want a Snickers bar that’s creamy, nutty, chocolatey, and just as satisfying as the store-bought version - but without dairy, refined sugar, or baking - this recipe is exactly what you need.
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Prep Time 25 minutes
Freezing Time 1 hour 20 minutes
Course Dessert, Snack
Cuisine Vegan
Servings 12 bars
Calories 260 kcal

Equipment

  • Loaf tin (8×4 in / 20×10 cm) - or use a small square baking pan
  • Parchment paper
  • Mixing bowl
  • Spoon or spatula
  • Food processor or high-speed blender
  • Small saucepan or microwave-safe bowl for melting chocolate
  • Knife for slicing bars
  • Fork or dipping tool for chocolate coating

Ingredients
  

Nougat Base

  • 1 cup almond flour
  • 2 tbsp almond butter
  • 2 tbsp maple syrup
  • Pinch of salt

Caramel Layer

  • 1 cup pitted Medjool dates
  • 2-3 tbsp warm water
  • 2 tbsp peanut butter
  • 1 tsp vanilla extract
  • Pinch of salt

Peanut Topping

  • ½ cup roasted peanuts unsalted or lightly salted

Chocolate Coating

  • 200 g dark vegan chocolate, chopped
  • 1 tbsp coconut oil

Instructions
 

  • Prepare the Nougat Base
    In a mixing bowl, combine almond flour, almond butter, maple syrup, and a pinch of salt.
    Mix until a dough-like consistency forms.
    Press mixture firmly into a parchment-lined loaf tin, smoothing the surface with the back of a spoon.
    Almond flour mixture with a red spatula in a glass bowl
  • Make the Date Caramel
    In a food processor, blend Medjool dates, warm water, peanut butter, vanilla extract, and a pinch of salt until completely smooth.
    Scrape down sides as needed.
    Spread caramel evenly over the nougat base.
    Smooth date caramel on a red spatula over a food processor bowl
  • Add the Peanuts
    Sprinkle roasted peanuts evenly over the caramel layer.
    Gently press them in so they adhere.
    Roasted peanuts being mixed into date caramel in a food processor
  • Freeze Until Firm
    Place tin in the freezer for at least 1 hour until layers are firm enough to slice.
    Hands folding parchment paper over peanut caramel mixture in a loaf tin
  • Slice and Coat in Chocolate
    Remove from freezer and lift slab out using parchment.
    Cut into bars.
    Melt chocolate with coconut oil using a double boiler or microwave in 20–30 second bursts, stirring between intervals.
    Dip each bar in chocolate, allowing excess to drip off, then place on a parchment-lined tray.
  • Set and Store
    Freeze coated bars for 15–20 minutes until chocolate hardens.
    Store in an airtight container in the fridge (up to 2 weeks) or freezer (up to 3 months).
    Close-up of stacked no-bake vegan Snickers bars showing nougat, caramel, peanuts, and chocolate layers

Video

Notes

Cooking Tips

  • Use fresh, soft Medjool dates for the best caramel texture. If using drier dates, soak in warm water for 10 minutes first.
  • Always line your tin with parchment for easy removal and neat slices.
  • Don’t skip the freezing step before slicing — it keeps the caramel layer from squishing out.
  • Keep uncoated bars in the freezer while you dip others to prevent melting.
  • For a richer taste, use 85% dark chocolate.
Keyword Candy Bar, Healthy Dessert, No Bake Recipes, Snickers Copycat, Vegan