Vegan Snickers Bars


Candy Chocolate Desserts Eggless Fall Gluten Free Halloween High Altitude No Seed Oils Nostalgic Desserts Sweet & Salty Desserts Vegan | Published October 18, 2023 by Mimi Council

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This recipe for Vegan Snickers Bars will take you down memory lane! These dairy free Snickers Bars have a soft “nougat” filling topped with roasted, salted peanuts, homemade caramel, and are covered in dark chocolate with a sprinkle of flaky sea salt!

If you love making homemade candy as much as I do, be sure to check out some of my other favorite recipes like my Homemade Twix Bars, Easy Mini Peanut Butter Cups, or Dark Chocolate Coconut Squares.

vegan snickers bars
vegan snickers bars

Why You'll Love This Recipe

Nostalgic: These Vegan Snickers Bars are so nostalgic! I think these taste just like the real thing, but without all the crap!

Chewy Caramel: The caramel is incredibly chewy! The best part is I don’t use any corn syrup or cornstarch, just 4 ingredients: cane sugar, coconut cream, vanilla, and sea salt!

Dark Chocolate: These are covered in dark chocolate, which trumps milk chocolate for me! So, even though the classic snickers is made with milk chocolate, I make these Vegan Snickers with dark chocolate.

Sweet & Salty: I add flaky sea salt on top of these Vegan Snickers Bars for a sweet and salty candy. You know I can’t get enough of that sweet and salty combo! This is totally optional, but just one more reason why I love these more than the original!

vegan snickers bars

Ingredients

Costco Kirkland Organic Coconut Oil

Organic Cashew Butter

Organic Maple Syrup

Food to Live Organic Coconut Flour

Organic Peanut Flour

Roasted & Salted Peanuts (with or without skins, I used with skins)

Wholesome Organic Cane Sugar

Organic Coconut Cream

Simply Organic Vanilla Extract

Frontier Co-Op Fine Sea Salt

Nuts.com Organic Mini Chocolate Chips

Flaky Sea Salt

vegan snickers bars

Tools Needed

Digital Food Scale

Stand Mixer, Hand Mixer, or just a bowl with a spoon!

USA Pan 8 x 8-inch Pan

Parchment Paper (use code MIMIBAKES for 10% off Kana, my favorite non toxic parchment paper!)

Baking Sheet Half Sheet Pan (use code MIMIBAKES for 10% off my favorite stainless steel sustainable bakeware!)

Heat Proof Bowl

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vegan snickers bars

Step by Step Instructions

Step 1

Like an 8 x 8-inch pan with parchment paper.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, add the coconut oil, cashew butter, maple syrup, coconut flour, and peanut flour. Mix on low until combined.

Transfer the mixture into the prepared baking pan evenly, smooth out with a spatula as needed.

Add the peanuts on top and press into the mixture with your hands or a spatula. Place the pan in the fridge to chill.

Step 3

In a small pot, add the cane sugar. Heat on low/medium heat and allow sugar to melt. When sugar starts to melt and turn into a liquid, stir to prevent from burning. Continue to cook until all the sugar has melted into a liquid and there’s no clumps.

Slowly add the coconut cream while stirring the mixture. Continue until all the cream is added. Remove the caramel from the heat and let it rest for at least 5 minutes.

Add the vanilla extract and sea salt into the caramel and stir to combine completely.

Step 4

Remove the pan from the fridge and pour the caramel over the top and spread evenly. Place the pan in the freezer and allow the bars to harden completely, this will allow you to cut and cover them easier. This will take at least a few hours, or you can also leave in the freezer overnight.

Step 5

Melt the chocolate using a double boiler. Or, alternatively, microwave in a heat proof bowl for 30 second intervals, stirring between each one so you do not burn the chocolate.

Step 6

Like a baking sheet with parchment paper.

Step 7

Remove the bars from the freezer and cut into 16 bars. Cut in half and then cut each side into 8 bars. (You can also cut some of those bars in half again for minis!)

Dip each bar into the melted chocolate and place back on the parchment paper. Cover all the bars. Use the extra chocolate and drizzle it on top of the bars and sprinkle with flaky sea salt.

vegan snickers bars

Baker's Tips

  • I use a 9 x 9-inch pan for these. My favorite is my USA Pan as it has straight sides. If you use a rounded edge pan, your bars will not be perfectly straight. Either one is fine, but if you want them to look a certain way, just keep that in mind!
  • Line your pan with parchment paper as the bottom nougat layer can be fragile, which is why it’s so soft and chewy! So, parchment paper is key for removing bars from the pan. My favorite nontoxic parchment paper is from Kana, use code MIMIBAKES for 10% off your order.
  • Make sure to put your bars in the freezer and let them freeze for at least 6 hours or overnight. This helps so much before covering them in chocolate as the caramel is very chewy! If it’s not frozen it will be very messy – still good, but just more messy! I didn’t want to change the caramel recipe just for ease of covering, as I really liked it uber soft and chewy!
  • I cut these into 16 bars. The finished size is about the size of a classic Snickers. But, if you want mini bars, you can cut them all in half again!
  • I top these Vegan Snickers Bars with flaky sea salt for a sweet and salty candy. This step is totally optional and if you aren’t as big of a sweet and salty fan as I am, then you can totally skip it! You can also use regular fine sea salt if you don’t have the big flaky sea salt as well, they will still taste amazing!
vegan snickers bars

FAQ's

Can I use another kind of chocolate?

Yes, if you are not vegan, you can use milk chocolate in place of dark chocolate. You can also use a dark chocolate bar instead of mini chocolate chips. I love using mini chocolate chips for melting when I know the candy will be stored in the fridge (and I'm not tempering), because then I don't have to chop the chocolate, haha, because I am lazy. If you're using a chocolate bar, be sure to chop the chocolate so the pieces are all uniform so they melt easily.

Can I use another kind of nut butter?

Yes, if you want to use peanut butter in place of cashew butter you can do that. This would also be delicious. But, I love the neutral flavor that cashew butter provides in this recipe.

What if I don't have peanut flour?

If you don't have peanut flour you can food processor peanuts into a fine flour. Be careful because you can start making peanut butter if you process for too long!

Craving More?

vegan snickers bars

Vegan Snickers Bars

Mimi Council
These Vegan Snickers Bars are even better than the classics! Without any bad for you ingredients, you can feel good about eating candy anytime!
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 6 hours
Total Time 6 hours 25 minutes
Course Dessert
Cuisine American
Makes 16 candy bars
Calories 379 kcal

Ingredients
 
 

Instructions
 

  • Like an 8 x 8-inch pan with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the coconut oil, cashew butter, maple syrup, coconut flour, and peanut flour. Mix on low until combined.
  • Transfer the mixture into the prepared baking pan evenly, smooth out with a spatula as needed.
  • Add the peanuts on top and press into the mixture with your hands or a spatula. Place the pan in the fridge to chill.
  • In a small pot, add the cane sugar. Heat on low/medium heat and allow sugar to melt. When sugar starts to melt and turn into a liquid, stir to prevent from burning. Continue to cook until all the sugar has melted into a liquid and there’s no clumps.
  • Slowly add the coconut cream while stirring the mixture. Continue until all the cream is added. Remove the caramel from the heat and let it rest for at least 5 minutes.
  • Add the vanilla extract and sea salt into the caramel and stir to combine completely.
  • Remove the pan from the fridge and pour the caramel over the top and spread evenly. Place the pan in the freezer and allow the bars to harden completely, this will allow you to cut and cover them easier. This will take at least a few hours, or you can also leave in the freezer overnight.
  • Melt the chocolate using a double boiler. Or, alternatively, microwave in a heat proof bowl for 30 second intervals, stirring between each one so you do not burn the chocolate.
  • Like a baking sheet with parchment paper.
  • Remove the bars from the freezer and cut into 16 bars. Cut in half and then cut each side into 8 bars. (You can also cut some of those bars in half again for minis!)
  • Dip each bar into the melted chocolate and place back on the parchment paper. Cover all the bars. Use the extra chocolate and drizzle it on top of the bars and sprinkle with flaky sea salt.
  • Store candy in the fridge for up to 7 days or in the freezer for up to 1 month.

Notes

High Altitude — Follow the recipe as noted.

Nutrition

Calories: 379kcalCarbohydrates: 42gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.05gCholesterol: 4mgSodium: 98mgPotassium: 155mgFiber: 4gSugar: 33gVitamin A: 60IUVitamin C: 0.4mgCalcium: 47mgIron: 1mg
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