Healthy Snickers Bars (Vegan)

Snickers have always been one of my very favorite candy bars.

SONY DSC

Of course, with ingredients like corn syrup, partially hydrogenated oils, and artificial flavors, the brand-name version isn’t exactly as appealing as it used to be. Luckily, it’s not too difficult to make a healthier version of this popular candy bar at home!

Featuring creamy almond butter nougat, a smooth, date-based caramel sauce, and a dark chocolate coating, this homemade candy bar is loaded with only all-natural ingredients and plenty of fiber, so you won’t have to deal with drastic sugar highs or lows later. I think you’ll also be pleasantly surprised, as I was, at how quick and easy this recipe comes together.

The resulting chocolate bar is so decadent, you’ll never want to reach for the processed version again!

Healthy Snickers Bar (Vegan)
makes 6 full-size bars or 12 “fun size” bars

Ingredients:

For the nougat:

1/2 cup creamy almond butter
2 Tablespoons maple syrup
1 Tablespoon coconut flour

For the caramel filling:

12 soft Medjool dates, pitted (about 3/4 cup packed)
1/3 cup water
scant 1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 tablespoon coconut oil, melted

1/4 cup chopped peanuts, or other nuts/seeds of choice

For the dark chocolate coating:

1 cup dark chocolate chunks
1 teaspoon coconut oil

Directions:

To create the nougat layer, combine the almond butter, coconut flour and maple syrup in a medium bowl and mix well to combine. Press the dough onto a baking sheet lined with parchment paper, and use your hands to create a uniform rectangle shape that is about 1/2-inch thick. Place in the freezer to set.

nougat

While the nougat layer is setting in the freezer, prepare the caramel filling.

Combine the pitted dates, salt, vanilla, and coconut oil, and and water in a high-speed blender, and blend until completely smooth and creamy. You may need to stop and scrape down the blender a couple of times to make sure the caramel is blended uniformly. Be sure to taste the caramel and adjust the flavor or texture, as necessary.

caramel

Remove the nougat layer from the freezer and spread half of the caramel filling evenly over the top, using a spatula to smooth.

Note: This recipe makes more caramel filling than you will need to prepare six candy bars, because this is the smallest batch I could make in my blender to achieve a smooth, uniform filling. The leftover filling could be used for another batch of candy bars, or as a delicious dip for fresh apple slices!

Sprinkle the 1/4 cup of chopped peanuts, or other chopped nuts of choice, over the top of the caramel layer, and use your hands to gently press the chopped nuts into the caramel filling. Place in the freezer to set for at least 30 minutes.

SONY DSC(I used pecans in the batch pictured above, which is also delicious!)

For the chocolate coating, combine the dark chocolate chunks and coconut oil in a heat-safe bowl and melt in the oven, or microwave, until completely smooth and melted.

Remove the candy bars from the freezer, and slice into 6 full-size bars. Slice these full-size bars in half, to create a “fun size” version, if you prefer.

cut bars

Use a spoon to spread the melted dark chocolate over the tops and sides of each bar, then pick them up to coat the bottom, as well. Return the chocolate-coated bars to the parchment-lined baking sheet, and allow to set in the freezer for at least 15 minutes before serving. The longer the bars set in the freezer, the firmer they get!

chocolate coating

Due to the nature of this recipe, these bars will melt quickly if left at room temperature. Serve directly from the freezer for best results!

SONY DSC

4.93 from 14 votes
Print
Healthy Snickers Bars (Vegan)
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hrs 10 mins
 
A healthier version of the popular candy bar, made with all-natural ingredients!
Servings: 6 -12
Author: Detoxinista.com
Ingredients
  • For the nougat:
  • 1/2 cup creamy almond butter
  • 2 Tablespoons maple syrup
  • 1 Tablespoon coconut flour
  • For the caramel filling:
  • 12 soft Medjool dates , pitted (about 3/4 cup packed)
  • 1/3 cup water
  • scant 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon coconut oil , melted
  • 1/4 cup chopped peanuts , or other nuts/seeds of choice
  • For the dark chocolate coating:
  • 1 cup dark chocolate chunks
  • 1 teaspoon coconut oil
Instructions
  1. To create the nougat layer, combine the almond butter, coconut flour and maple syrup in a medium bowl and mix well to combine. Press the dough onto a baking sheet lined with parchment paper, and use your hands to create a uniform rectangle shape that is about 1/2-inch thick. Place in the freezer to set.
  2. To prepare the caramel filling, combine the pitted dates, salt, vanilla, and coconut oil, and and water in a high-speed blender, and blend until completely smooth and creamy. You may need to stop and scrape down the blender a couple of times to make sure the caramel is blended uniformly. Be sure to taste the caramel and adjust the flavor or texture, as necessary.
  3. Remove the nougat layer from the freezer and spread half of the caramel filling evenly over the top, using a spatula to smooth.
  4. Sprinkle the 1/4 cup of chopped peanuts, or other nuts, over the top of the caramel layer, and use your hands to gently press the chopped nuts into the caramel filling. Place in the freezer to set for at least 30 minutes.
  5. For the chocolate coating, combine the dark chocolate chunks and coconut oil in a heat-safe bowl and melt in the oven, or microwave, until completely smooth and melted.
  6. Remove the candy bars from the freezer, and slice into 6 full-size bars. Slice these full-size bars in half, to create a "fun size" version, if you prefer.
  7. Use a spoon to spread the melted dark chocolate over the tops and sides of each bar, then pick them up to coat the bottom, as well. Return the chocolate-coated bars to the parchment-lined baking sheet, and allow to set in the freezer for at least 15 minutes before serving. The longer the bars set in the freezer, the firmer they get!
  8. Due to the nature of this recipe, these bars will melt quickly if left at room temperature. Serve directly from the freezer for best results!
Recipe Notes
This recipe makes more caramel filling than you will need to prepare six candy bars, because this is the smallest batch I could make in my blender to achieve a smooth, uniform filling. The leftover filling could be used for another batch of candy bars, or as a delicious dip for fresh apple slices!

Substitution Notes:

  • For the nougat layer, feel free to use any nut or seed butter you like, keeping in mind that variations may change the flavor a bit. You could use honey or coconut nectar, instead of maple syrup, if you prefer.
  • If you’d prefer to skip store-bought dark chocolate chips, use this recipe to create a homemade raw chocolate coating.
  • Since many people cannot tolerate peanuts, feel free to use any other type of nut or seed for the added crunch in the center. We loved the pecan version!

Enjoy!

Reader Feedback: Are you a Snickers fan? Any other candy bars you love?

Share:
Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organsβ€” no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

76 thoughts on “Healthy Snickers Bars (Vegan)

  1. Alia Vo

    These look so pretty and delicious. Meghan, you really do have a special flair for coming up with healthy & delicious treats!

    Hope your family is doing great! Thanks for still continuing your blog and creating awesome new recipes despite this very hectic time in your life.

    Reply
  2. Abbi*tarian

    Thank you so much for this recipe! Snickers was my favorite candy bar until I gave it up, because I was sure it was such an unhealthy choice – esp. for my blood sugar! But the fiber from the dates and the protein from the almond butter nougat, alongside a healthy salad, will make this hypoglycemic happy :0). This recipe is so brilliant (esp. the coconut flour in the nougat) & so “makeable”!

    Reply
  3. Sparkle

    Oh my goodness, these look AMAZING! Thank you so much for posting this recipe, Megan. You are such a talented chef!!! πŸ™‚ Snickers used to be my FAVORITE until I stopped eating things like that… I also loved Kit Kats and I’m trying to perfect a Kit Kat recipe, but it’s not turning out so good… Do you have any wafer recipes??? πŸ™‚

    Thanks for the great recipes and inspiration!

    ~Sparkle

    Reply
  4. Anna

    Oh, those sound perfect. I’ll definitely make some after my second batch of the freezer almond fudge is gone. I found that recipe (and the blog) only last week, and that’s already the favorite candy for me and my husband, therefor the second batch.
    I love how the ingredients are vegan and raw and the end result yummy, but as a bonus surprise is that they work so well (as a small treat) for my husband who’s a meat eater, and on a diet which is high in fat and protein, low in carbs. πŸ™‚

    Reply
  5. sheila

    you use coconut oil or flour in many of your recipes. for those of us who are allergic to coconut, what would be a good substitute?

    Reply
  6. Keely

    I’ve been craving some real chocolate, but as I’m on a dairy and gluten and pretty much everything else diet, it’s out of the question, but I will make these today. You are a life-saver!!

    Reply
  7. Maegen

    Wow these look delicious. Thank you for all your wonderful recipes. I wish I had the time to make them all. I try to make something once a week. I really want to make these, but they seem time consuming- can some one mail me some, please? πŸ™‚ (dead serious too) I wish some one would open a bakery filled with these type of treats. I’d be a constant customer!

    Reply
  8. Hillary

    I made this tonight using pecans as well. They are so rich and delicious, I can’t imagine eating more than one of the fun size in one sitting. Totally what I needed for my sweet tooth craving, thank you so much!

    Reply
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  10. Tanya

    Hi Megan. This recipe looks INSANE especially since my husband loves Snickers and I would love to recreate it in a healthier version. I can’t wait to try this recipe! One question though; I have all the ingredients on hand except for the 1 tbs of coconut flour. What can I substitute in place for the coconut flour?

    Reply
  11. Kristin Hatchman

    I’ve actually always thought that the flour less peanut butter choc blondes were a good GF and healthier alternative to snickers, they taste so similar but I’ll have to try these too.

    Reply
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  15. Theresa

    Genius! I love Snickers and since going Paleo can’t have them. I can’t wait to try this recipe and the Twix bars too. I made your Paleo chocolate chip cookies and added 1/2 cup pumpkin this past weekend and they were a hit! I am so happy to have found your blog. Thanks πŸ™‚

    Reply
  16. Mary

    Hi Megan – I love your recipes and have made quite a few of them – this one is currently sitting in the freezer but question: HOW DO YOU COAT THE BOTTOM?!?!?! when i picked them up, they all stuck on my finger and if i were to try and coat, it lost its shape… any tips??

    Reply
  17. Caity

    I made these last night – YUM! My favorite part hands down is the ‘caramel’. I didn’t realize how delicious dates were, but this tricky little combo here totally satisfies my craving for caramel – sweet, smooth, and slightly salty. I had quite a bit leftover to use for dipping apple slices into, and I plan on making quite a bit more. πŸ™‚

    Thank you for this awesome recipe!

    Reply
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  20. Erin L.

    This is my first recipe of yours that I have tried. My husband (a very picky eater) is in love with these. Seriously, he said these beat anything you can buy at the store. We completely avoided store bought Halloween candy this year, and ate these instead. My only complaint is that they are insanely addictive. The caramel never hardens and it melts in your mouth. Thank you for this recipe!!

    Reply
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  31. Anneliese

    I love this recipe. I make it around once a month for my partner and friends but have noticed the amount in your nougat part of the recipe seems to be off. It comes out quite runny gooey and never is as much as you have in your photos.
    Did you use a double batch and maybe more flour.
    I am curious to know πŸ™‚

    Reply
    1. Megan Post author

      The photos always show the recipe exactly as written– so the photo you see above is the way it works when I make it. Photos don’t always show size accurately, though, so that maybe why my nougat looks like a larger quantity. As noted in the recipe above, the caramel does make a double-batch, so I only use half of the caramel with this amount of nougat. (It’s just impossible to make a smaller batch of caramel in my blender using dates.) So, you could double the amount of nougat if you want to use all of the caramel to make Snickers bars, or you can use the excess caramel as a dip for apples!

      Reply
      1. Kate

        I just made it and noticed the same. I’m in Europe but I’m using American cups for American recipes but could you maybe weigh the amount of almond butter you use? For me 1 cup of almond butter was around 90 g which was definitely less than you used. Other than that it was delicious. πŸ™‚

        Reply
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  34. Saga

    I loved this recipe! Such an easy and fun thing to do! And it tasted like heaven. So much better than the original snickers.
    Thanks for sharing! xoxo

    Reply
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  36. Saga from Sweden

    Hi Megan! I really like your blog and this recipe was totally AMAZING!! Everyone in the house loves it. I want to share this recipe with everyone so they also can have a part of this wonderful taste haha, and I was wondering if I maybe could write a post on my blog about this recipe, borrow some Pictures that you’ve taken and then link to your website??

    Hugs and kisses, Saga!

    Reply
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  40. Toni

    Dear Megan,
    thanks a lot for so many great recipes! Do you think you could make an alternative to Bounty as well? πŸ™‚
    Thanks
    Toni

    Reply
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  43. Yu Ri Im

    Perfect recipe. Everyone loved it – except for one person who doesn’t like coconut and could taste the very, very subtle flavour of coconut oil. You can avoid that by replacing coconut oil with other oil and coconut flour with (best roasted) ground almonds. But even me, a very picky and critical taster, loved it and couldn’t taste dates, coconut, whatever.

    My nut butter was mostly almond butter but with 2 tbsp peanut butter, and the nuts I used were obviously roasted peanuts!

    Reply
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  46. Aretha

    My nougat was kind of runny, it wasn’t dough consistency. It was the same consistency as the almond butter out of the jar. which was a little bit runny but very thick

    Reply
    1. Megan Gilmore Post author

      Did you use coconut flour? It’s super-absorbent and should create the dough consistency when thoroughly stirred in, but you can always add a little more if you need it to be thicker!

      Reply
  47. Vesna Mirkovich

    Hello, I just wanted to tell you that this recipe simply rocks. I have made it multiple times, and it is definitely make-at-home-treat staple in my house. I double the recipe and keep a stash in the fridge. So easy, so delicious! Thank you!

    Reply
  48. fanceeist

    I made these today, with some adjustments, and they are super yummy. Thank you so much for this recipe. I can’t wait to let my son taste it tomorrow after school!

    Reply
  49. Lindsey T.

    Hi! πŸ™‚

    Thank you so much for this great recipe (healthy snickers, like forreal…..) and all the steps that you wrote out for us with pictures!!

    I made them yesterday for my birthday party today… THEY TASTE WAY TO GOOD, omygosch!! πŸ˜€

    Have a wonderfull day.

    Love
    Lindsey

    Reply
  50. Melissa

    Mine tasted like PB Snickers because I used PB instead of almond butter. They are amazing! Thank you for a great recipe.

    Reply
  51. Damien

    I made these with your recipe about 2 years ago. I didn’t have a blender (just an immersion blender) and they were such a hassle to make. BUT THEY TASTED AMAZING. Seriously, an amazing treat. Well, my husband and I just got a blender and one of the first things I did was scour the web for the recipe. I absolutely can’t wait to give these a shot again with the right equipment.

    Reply
  52. martina

    fairly excited totry out this recipe!! I’ve a non vegan friend over for dinner tomorrow and these bars will be the glamorous end of my vegan gourmet dinner for him πŸ™‚ thanks for sharing!

    Reply
  53. Melissa

    I’ve made these several times and love them. To keep costs down, I use peanut butter and peanuts in place of almond butter and pecans. I also layer the nougat, caramel, and nuts in silicone baking cups and freeze them. I then pop them out and coat with chocolate. Thanks for the flexible and very tasty recipe.

    Reply

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