Vegan Snickers Bars
These raw vegan snickers are a cleaner alternative that taste just as indulgent! Made with a walnut brownie crust, soft cashew nougat, and sweet date peanut caramel.
- Prep time
- 40 min
- Cook time
- 31 min
- Yield
- 14 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/4 cup (42g) raw cashews, soaked in water overnight or boiled for 10 minutes
- 1/4 cup (35g) cacao butter*, chopped into small pieces or melted
- 1/3 cup (30g) almond flour (or oat flour)
- 2 tbsp pure maple syrup
- 1/2 tsp vanilla extract
- 1/2 cup (100g) pitted Medjool dates (about 5-6 dates)
- 1/4 cup (70g) natural peanut butter
- Pinch of salt
- 2 tbsp water
- 1/2 cup (85g) walnuts
- 3/4 cup (140g) pitted Medjool dates (about 7-8 dates)
- 1/4 cup (70g) natural peanut butter
- 1/3 cup (35g) unsweetened cocoa or cacao powder
- 1-2 tbsp water as needed
- 1/2 cup dry roasted salted peanuts
- 1/4 cup 100% cacao chocolate, melted
- Flaky sea salt for sprinkling
Instructions
- 1
Add all of the ingredients to a food processor and blend until completely smooth.
- 2
Scoop the nougat into a small dish, scraping the food processor clean.
- 3
To the same food processor (no need to clean it), add all of the ingredients minus the water.
- 4
Blend until it clumps into one large mass. With the food processor still running, feed 1-2 tablespoons of water into the caramel to help smooth it out. It should turn out smooth and sticky.
- 5
Scrape the caramel into a small dish.
- 6
Add all of the ingredients to the food processor minus the water (again, no need to clean it). Blend until completely combined (about 4-5 minutes).
- 7
Test the consistency. It should feel like wet sand but hold its shape when packed together. If it’s too crumbly, feed in 1-2 tablespoons of water while the food processor is running.
- 8
Coat a 9×5 loaf pan with a light spritz of coconut oil or any nonstick spray. Line the bottom and sides with a sheet of parchment paper, allowing it to hang over the sides for easy removal.
- 9
Pack the raw brownie into the bottom of the pan. Pack it down as tight as possible to prevent any crumbling when sliced.
- 10
Spread the nougat on top. It’s OK if some of the brownie crumbs get mixed in. Freeze for about 20 minutes to set.
- 11
Once chilled, spread the caramel on top and sprinkle with a layer of peanuts.
- 12
Freeze again for about 1 hour to fully set.
- 13
Lift the bars out of the pan by the overhanging parchment paper. Slice into 7 bars and then slice them down the middle for a total of 14. Top the bars with a drizzle of chocolate and a sprinkle of sea salt if desired.
- 14
Enjoy!