Vegan Snickers
You’re sitting at your desk, or maybe curled up on the couch, when it hits—that deep, undeniable need for something sweet, peanutty, and draped in chocolate. You could settle for whatever’s in the pantry, or… you could reach into the freezer and pull out a homemade vegan Snickers bar. Made with chewy date caramel, crunchy roasted peanuts, and a thick, snappy chocolate shell, this vegan candy bar is made for moments like these.
And the best part? This recipe is so easy, you’ll want to always have a batch on hand—with extras to cover all bases. There’s no baking, no complicated steps, just simple ingredients layered into pure, chocolate-covered happiness. Get ready to thank your future self for making a batch of these asap!
Looking for more homemade vegan candy? Make sure to take a peek at this dairy-free coconut and almond candy bar recipe!
Why You’ll Love This Vegan Snickers Recipe
Some treats are good. Some treats are great. And then there are the ones you find yourself thinking about at random times of the day—this is one of those. These homemade vegan Snickers bars check every box: sweet, salty, crunchy, chocolatey, and easy to make. They belong in your fridge or freezer, ready for whenever a craving strikes.
What Makes These Bars So Good?
- Like a Snickers, but cooler. Same chewy caramel, crunchy peanuts, and chocolatey goodness—just made with simple, wholesome ingredients instead of mystery fillers.
- Ridiculously easy. No baking, no candy thermometers, no complicated steps—just some layering, chilling, and dipping. If you can blend and stir, you can make these.
- Always ready when you need them. Keep them in the fridge for a soft, chewy bite or stash them in the freezer for that extra-satisfying chocolate snap. Either way, you’re winning for always having these on hand.
- Sweetened with dates, but still totally indulgent. The caramel layer? Rich, gooey, and sweet, no corn syrup required. Just that deep, real caramel flavor you didn’t know dates were capable of.
- A snack-sized masterpiece. Full-size bars? Cute little bites? Dipped twice in chocolate because, why not? However you make them, you’re going to want extras.
Key Ingredients for the Best Vegan Snickers Bars
A good snack is nice. A great snack is memorable. But a snack you think about at random times of the day because it’s just that good? That’s these homemade vegan Snickers bars. The secret? Simple, real ingredients that come together to create that perfect mix of chewy, crunchy, chocolate-draped bliss. Let’s talk about what makes these bars magic.
- Peanuts (The Crunch Factor): The star of the show when it comes to texture. A handful of roasted, lightly salted peanuts brings that signature Snickers-y crunch and a little salty contrast to the caramel layer. Pro tip: Give them a quick chop for extra snackable, even-in-every-bite perfection.
- Peanut Butter (The Creamy Dream): Peanut butter isn’t just here for flavor—it also helps bind the caramel layer and makes each bite extra luscious. The key? Go for the good stuff. Natural peanut butter (just peanuts and salt) keeps it smooth, rich, and just the right amount of nutty.
- Medjool Dates (Nature’s Caramel): If there were a gold medal for best candy bar swap, Medjool dates would win every time. They blend into the dreamiest soft, sticky caramel—no refined sugar, no corn syrup, just deep, natural sweetness. Bonus? They bring that chewy factor that makes every bite feel just like the real deal.
- Himalayan Pink Salt (The Flavor Elevator): A tiny pinch takes this from sweet to sweet-salty perfection. It’s that little extra something that makes chocolate and caramel shine. Himalayan pink salt adds a subtle mineral richness, but any flaky sea salt will do the trick.
- Vanilla Extract (The Secret Behind the Warm, Cozy Flavor): A splash of pure vanilla extract ties everything together, making the caramel taste deeper, richer, and just a little extra special.
- Vegan Chocolate (The Snappy Shell): The thick, chocolatey coating is what makes a Snickers bar a Snickers bar. We’re using good-quality dark chocolate (think 60% cocoa or higher) for that rich, just-sweet-enough flavor. Go for dairy-free chocolate chips or a chopped dark chocolate bar for the smoothest, meltiest dip.
- Coconut Oil (The Glossy Magic Maker): Ever wonder how homemade chocolate coating gets that shiny, smooth, professional-level finish? It’s a tiny bit of coconut oil! It also keeps the chocolate from shattering into a million pieces when you take that first glorious bite.
Ingredient Swaps & Substitutions
Need to tweak this recipe to fit your pantry or preferences? Here are a few easy swaps that keep everything just as chewy, crunchy, and chocolatey as the original:
- Make It Peanut-Free: Swap peanuts and peanut butter for almonds + almond butter or cashews + cashew butter. Still creamy, still crunchy, still delicious.
- Sub With Sunflower Seeds: Swap peanuts and peanut butter for sunflower seeds + sunflower seed butter for the same creamy-crunchy magic.
- No Medjool Dates? Regular Deglet Noor dates work too! Just soak them in warm water for 10 minutes to soften.
- Make It Coconut-Free: Use cocoa butter instead of coconut oil in the chocolate coating for that smooth, snappy finish.
- Prefer a Sweeter Chocolate? Try a vegan milk chocolate like Enjoy Life or No Whey for a softer, sweeter coating.
How to Make Vegan Snickers Bars
Making your own homemade vegan Snickers bars is surprisingly simple—no baking, no candy thermometers, just a few easy steps. You’ll blend up a sticky-sweet caramel, layer in crunchy peanuts, coat everything in chocolate, and boom—your freezer stash just got a serious upgrade. Here’s what you’ll do. For full recipe details, scroll to the end of this post!
- Step 1: Make the Base – In a food processor, pulse the peanuts until they form a fine crumb. Add the salt and dates, then blend again until everything sticks together and forms a soft, doughy consistency. Press this mixture into a parchment-lined baking dish and smooth it out with a spatula. Pop it in the fridge while you move on to the caramel.
- Step 2: Blend the Caramel – In a high-speed blender, combine the dates, rice milk, peanut butter, salt, and vanilla extract, blending until smooth and creamy. Transfer to a bowl and stir in the remaining peanut butter until fully combined. Spread this thick, sticky caramel layer over the base using a spatula.
- Step 3: Add the Peanuts & Freeze – Sprinkle a generous layer of roasted peanuts evenly over the caramel, pressing them in slightly so they stay put. Place the dish in the freezer for at least 4 hours (or overnight) until fully set.
- Step 4: Slice into Bars – Once the mixture is firm, lift it from the dish and place it on a cutting board. Run a knife under hot water to warm it up, then slice into 12 large bars or 24 mini bars. Pop them back in the freezer while you prep the chocolate.
- Step 5: Melt & Dip in Chocolate – Melt the vegan chocolate and coconut oil in a double boiler over simmering water until smooth. Using a fork, dip each bar into the chocolate, letting the excess drip off. Set them on a parchment-lined cooling rack to harden. Want that extra-thick Snickers-style shell? Dip them twice for a second layer of chocolate!
That’s it! Once the chocolate hardens, your vegan Snickers bars are ready to enjoy. Sweet, salty, chewy, crunchy, and absolutely irresistible.
Pro Tips
Want to make these homemade vegan Snickers bars as next-level delicious as possible? Here are a few tricks to make the process even easier while ensuring every bite is that perfect mix of chewy caramel, crunchy peanuts, and smooth, snappy chocolate:
- Blend the Caramel Until Super Smooth: Medjool dates are magic, but they need a little help to get that classic gooey caramel texture. Use soft, fresh dates and blend them until completely smooth—scraping down the sides as needed. If your dates are on the dry side, soak them in warm water for 10 minutes before blending.
- Press the Peanuts in Firmly: Nobody wants runaway peanuts when dipping in chocolate. Gently press the roasted peanuts into the caramel layer before freezing so they stay put. This helps them hold their crunch and keeps your bars from falling apart.
- Slice While Frozen for Clean Cuts: For sharp, bakery-worthy edges, slice the bars straight from the freezer with a sharp knife. If the caramel is too soft, it’ll get messy fast—freezing firms everything up for easier cutting.
- Use a Fork for the Cleanest Chocolate Coating: Dipping bars in melted chocolate can get messy fast. The trick? Use a fork to lower each bar into the chocolate, tap off the excess, and place it on a parchment-lined tray. This gives you an even, smooth coating without puddles of extra chocolate underneath.
- Double Dip for an Extra Thick Chocolate Shell: If you love that classic thick Snickers chocolate coating, let the first layer set, then dip again. More chocolate = more delicious. Zero regrets.
- Sprinkle a Little Extra Salt on Top: A tiny pinch of flaky sea salt or Himalayan pink salt on top of the chocolate takes these from great to outrageously good. That extra salty-sweet bite? Chef’s kiss.
How To Serve
Sure, you could just grab one of these homemade vegan Snickers bars straight from the freezer and call it a day (which, to be clear, is an excellent choice). But if you want to get a little fancy—or just switch things up—here are some fun and delicious ways to enjoy them:
- Snickers Blizzard, But Make It Vegan: Chop up a bar (or two), toss it into your favorite dairy-free ice cream, and give it a quick mix. Boom—instant homemade vegan Snickers Blizzard with chewy caramel bites, crunchy peanuts, and melty chocolate in every spoonful.
- Candy Bar Cookie Upgrade: Before baking a batch of chocolate chip or peanut butter cookies, press a few Snickers bar chunks into the dough. They’ll melt into gooey, peanut-caramel pockets of joy inside your cookies.
- Brownie Level-Up: Got brownies? Tuck chopped-up Snickers bars into the batter before baking for the ultimate chocolate-peanut-caramel masterpiece. Highly recommend serving with a scoop of vanilla ice cream.
- Hot Chocolate Remix: Drop a small piece of a Snickers bar into a steaming mug of dairy-free hot chocolate, stir it up, and watch the chocolate melt into pure peanut-caramel goodness. Winter just got better.
- Straight From the Freezer (Elite Snacking Mode): Something about biting into a frozen Snickers bar just hits differently. The caramel is a little extra chewy, the chocolate snaps just right, and it’s the perfect grab-and-go snack for when you need something sweet immediately.
- Mini Bites for Snack Attacks: Want something a little more pop-in-your-mouth-friendly? Slice the bars into bite-sized pieces before dipping them in chocolate. Perfect for snacking, sharing (if you must), or sneaking one every time you walk by the freezer.
FAQs
Nope—traditional Snickers bars aren’t vegan because they contain dairy (milk chocolate and milkfat). But don’t worry, that’s where this homemade vegan Snickers recipe comes in! It has all the chewy caramel, crunchy peanut, and chocolate-covered goodness you love—just made with dairy-free and plant-based ingredients.
It’s easy! Instead of traditional caramel, this recipe uses blended Medjool dates to create a thick, sticky-sweet caramel layer—no refined sugar needed. Just blend dates with peanut butter, vanilla, and a pinch of salt, layer it with roasted peanuts, freeze until firm, then dip it all in melty vegan chocolate. Simple, wholesome, and ridiculously good.
If you love chocolate-covered, peanutty treats, there are plenty of great vegan-friendly options! Brands like Go Max Go, No Whey, and Enjoy Life make delicious plant-based candy bars inspired by classics. And if you love making your own, try whipping up vegan Twix, Almond Joy, or peanut butter cups at home!
If You Love These Vegan Snickers, You’ll Love These Too
Tried these homemade vegan Snickers bars? Leave a comment and star rating below and let me know how you liked them!
Vegan Snickers
Ingredients
Snickers Base:
- 2 cups raw, unsalted peanuts, (292 grams)
- ¼ teaspoon Himalayan pink salt
- 10 Medjool dates, pitted
Caramel Filling:
- 10 Medjool dates, pitted (see Note)
- ½ cup rice milk, (120 ml)
- 1 cup crunchy peanut butter, divided, (258 grams)
- ½ teaspoon Himalayan pink salt
- 1 teaspoon vanilla extract
- 1 cup roasted peanuts (use unsalted if preferred), (146 grams)
Chocolate Coating:
- 9 ounces vegan-friendly chocolate, (255 grams)
- 1 teaspoon coconut oil, solid
Instructions
- To make the base of the bars, blend the peanuts in your food processor until they form a light crumb. Add in the salt and dates and blend further for a few minutes, until completely combined and the ingredients stick together to form a doughy consistency.
- Line a 12 x 3½ –inch (30.5 x 9 cm) baking dish or similar-sized container with parchment paper and press the mixture evenly into the bottom of the dish using a rubber spatula. Set aside in the fridge while you make the caramel filling.
- For the caramel, put the dates, rice milk, ½ cup (129 g) peanut butter, salt and vanilla extract in a high-speed blender and blitz until completely smooth. Transfer the caramel to a bowl and add the remaining ½ cup (129 g) peanut butter, then stir well to combine. Using your spatula, spread the caramel on top of the base.
- Add the roasted peanuts on top of the caramel in an even layer. Place in the freezer to set for at least 4 hours or overnight.
- Once set, remove the slab from the dish and place it on a cutting board.
- Run hot water on your knife to heat it, then cut the slab into 12 large or 24 miniature bars. Place the bars back in the freezer while you prepare the chocolate coating.
- For the coating, melt the chocolate and coconut oil in a double boiler over simmering water.
- Dip the bars into the chocolate and sit them on top of a cooling rack lined with parchment paper to set. You can dip them a second time for a thicker layer of chocolate!
- Store the bars in an airtight container in the fridge for up to a week or enjoy straight from the freezer.
Notes
- Freezer = Your Best Friend: These bars need to stay chilled to keep their chewy caramel layer intact and their chocolate perfectly snappy. Store them in a covered container in the freezer, and they’ll last 2-3 months—if you don’t eat them all first.
- Medjool Dates = Nature’s Caramel Magic: Soft, sticky, and packed with deep caramel flavor, Medjool dates make the perfect base for the gooey layer in these bars. If your dates are on the firmer side, soak them in warm water for 10 minutes to help them blend into that ultra-smooth, candy bar-worthy consistency.
- Chocolate Melts Fast! Since these bars don’t have any preservatives, the chocolate coating can get melty at room temp. If you want that extra-firm, just-out-of-the-freezer bite, give them a couple of minutes to thaw before digging in.
- Make Them Bite-Sized! Want a snackable, pop-in-your-mouth version? Slice them into bite-sized squares before dipping in chocolate for mini Snickers moments on demand.
Nutrition
This Vegan Snickers recipe was reprinted with permission from the No-Bake Vegan Desserts: Incredibly Easy Plant-Based Cakes, Cookies, Brownies and More cookbook by Christina Leopold (Page Street Press, November 10, 2020). Photography by Christina Leopold.
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Leave a Comment
These are dangerously good. You’ve been warned!
Love making these ahead of time for parties 🙂 Vegan snickers are always a hit!
As much as I love these treats (yes, they are candy) I really must point out peanuts on paper may look like a great source of vitamins and minerals but sadly they also contain anti nutrients which block the absorption of most of the good stuff. So what actually gets absorbed by the human gut is next to nothing. Still, home made candy is always better than ultraprocessed crap you buy in the store. I rate these 5 stars. (Tried tapping the start, didn’t work).
These look great. Can the rice milk be substituted with another plant based milk, and if so, which one do you recommend? 🙂
Absolutely, any plant-based milk should work!
Can you use almond milk instead of rice milk?
wow this is so cool they really look exactly like snickers but I’m sure they’re better
The most delicious vegan snack!! I loved Snicker bars growing up and these are the perfect plant-based substitute – I think they’re even better! yum 😀
Vegan dessert perfection. Is there anything dates can’t do!?!?
These vegan homemade snickers look incredible! I’ll make them ASAP!
OMG these are amazing! The instructions are so detailed to make sure these come out perfect!
I used to LOVE Snickers! Can’t wait to make this version!
These look absolutely delightful! Candy is so much fun to make, too.