Healthy Snickers Bars (Vegan)

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

homemade snicker bar broken in half

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.

making the filling of homemade snicker bar

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.

making the caramel filling of the snicker bars

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.

pecan layer on homemade snicker bar(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 homemade snicker 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 on snicker bar

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!

homemade snicker bar broken in half

4.94 from 16 votes
Print
Healthy Snickers Bars (Vegan)
Prep Time
25 mins
Total Time
25 mins
 

A healthier version of the popular candy bar, made with all-natural ingredients!

Course: Dessert
Servings: 12
Calories: 253 kcal
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?

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Comments

Lisa

These look so perfect! Especially with Halloween coming up. Pretty sure the vegan alternative looks better than the regular anyways. Yum.

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.

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”!

Jess Powell

Can you substitute anything for the coconut products? I am just not a fan of the taste/texture! Thanks in advance!

Sparkle

Oh my goodness, these look AMAZING! Thank you so much for posting this recipe, Megan. You are such a talented chef!!! 🙂 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??? 🙂

Thanks for the great recipes and inspiration!

~Sparkle

mj

cant wait to try this recipe … these look fantastic!

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. 🙂

purelytwins

these look AMAZING!!!! Snickers was a big hit growing up 😉

Alexis @ Hummusapien

These are absolutely genius! So stoked to make them. Thanks for sharing lady!

jessi

Holy Moly.. These look ahhmazingg. Thank you soooo for posting this!! Will definitely have to try this one of these days

Colleen

Hi, just wondering if the dark chocolate chunks contain sugar. Thanks

Cassidy @ Cassidy's Craveable Creations

O. My. Goodness. These look SO YUMMY!!! Can’t wait to make this. Thank you so much 🙂

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?

    mabel

    Go with out it. Or use raw sesame seed oil. But coconut oil has the hardening consistency,

Azurae

Well done!!

Annabelle

Oh my god! I made this last night and it’s so delicious!! thank you so much for this fab recipe!

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!!

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? 🙂 (dead serious too) I wish some one would open a bakery filled with these type of treats. I’d be a constant customer!

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!

Simon Tai Yip

Heaven….

adding a scoop of chocolate whey into the equation……

Inspiring me to be creative

Nat

You are a genius! Thank you:)

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?

Lindsay

Just found your blog and I am LOVING IT! Now I just have to decide what to make first… ; ) Well done! Looking forward to reading it more often!!

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.

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 🙂

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??

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. 🙂

Thank you for this awesome recipe!

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!!

Alicia

My family love the vegan snickers! Yum!

Noelle

What are the calorie breakdown on these Vegan snicker bars per serving?

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 🙂

    Megan

    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!

      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. 🙂

        Kate

        I meant 1/2 cup is 90 g as stated in the recipe.

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

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