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I’ve made these healthy Snickers bars more times than I can count. At first, I made them with a date caramel layer, but then I realized I could make them a whole lot faster (and in one bowl) if I just used maple syrup as the sweetener instead. They are gluten-free, dairy-free, and totally delicious.
As a result, you can whip up these Snickers-inspired bars in just 20 minutes or less of hands-on effort. You’ll need to be patient while they firm up in the freezer, but gosh, are they worth the wait!
If you love candy that tastes better than store-bought, try my protein peanut butter cups, healthy Twix bars, homemade crunch bars, and healthy almond joys.
“These are simple to make, and when I served them, EVERYONE came back for seconds and thirds. This is a keeper!”
Table of Contents
Why You’ll Love these Healthy Snickers Bars
- They taste better than store-bought. Truly, I haven’t met a person who doesn’t like these better. Each bite packs more flavor!
- There’s NO refined sugar. Not even chocolate chips. The chocolate topping is made with 3 ingredients and takes 60 seconds to stir.
- There’s no cooking required. Stir each layer together in the same bowl, then press it into the pan. Cleanup is minimal, and it takes 20 minutes total.
Ingredients You’ll Need
- Almond Flour. I use blanched almond flour to create the nougat layer in this healthy dessert. It has a light color, mild flavor, and is naturally gluten-free. (Plus, you don’t have to heat it like regular flour, since this is a no-bake dessert.)
- Maple Syrup. This natural sweetener pairs really well with peanuts and chocolate. Don’t confuse this for processed pancake syrup– the only ingredient on the label should be pure maple syrup.
- Cacao Powder. I always keep raw cacao powder in the pantry, but regular cocoa powder should work, too.
- Coconut Oil. This helps bind the bars when chilled, but if you don’t want any coconut flavor (like me), buy expeller-pressed or refined coconut oil. Don’t use virgin coconut oil unless you want the added coconut flavor.
- Peanuts. I use roasted and salted peanuts for the best flavor. If you want to use another salted nut, like cashews or almonds, that will work, too.
How to Make Healthy Snickers Bars
Step 1:
Prepare a 9-by-5 inch loaf pan by lightly spraying it with cooking spray. Then press a piece of parchment paper into the bottom of the pan. The parchment will make it super-easy to remove the bars later.
In a large bowl, combine 1.25 cups blanched almond flour, 2 tablespoons maple syrup, 2 tablespoons melted coconut oil, 1/2 teaspoon vanilla extract, and 1/4 teaspoon salt.
Stir the mixture with a spatula until it is thick and slightly sticky. It might look crumbly and dry at first, so be patient and keep stirring. Then transfer the dough to the prepared pan, and press it evenly into the bottom. Place the pan on a flat shelf in your freezer to firm up.
Note: This recipe is easiest to mix when your maple syrup hasn’t been refrigerated. If a cold ingredient touches melted coconut oil, it will start to thicken sooner than you want! So keep the ingredients at room temperature if possible.
Step 2:
Use a towel to wipe the mixing bowl so you can reuse it, or grab another bowl if you don’t mind cleaning an extra dish. Add 1/3 cup of all-natural peanut butter and 3 tablespoons of maple syrup.
Stir until the mixture thickens and looks smooth. It will not be pourable, but it should be spreadable with a spatula.
Remove the pan from the freezer and spread the peanut butter mixture over the nougat layer. Then sprinkle 1/3 cup roasted peanuts over it, and use your hands to gently press them into the caramel.
Return the pan to the freezer to let the caramel start to firm up.
Step 3:
Clean out the bowl again, then add 1/4 cup each of cacao powder, maple syrup, and melted coconut oil. Again, this will be much easier to stir if the ingredients are at room temperature and not chilled from the fridge.
Stir well until you have a smooth & runny chocolate sauce.
Remove the pan from the freezer, then spread the chocolate over the top. Sprinkle flaky salt over the top, if you like. Return the pan to the freezer to set for at least 1 hour.
Serving & Storage Tips
Once the vegan Snickers bars are firm, use the parchment paper to lift them out of the pan. Slice them into 18 small “fun size” bars. These are very rich, so you won’t need a huge piece!
Although I’ll admit… I usually eat two at a time. They are very hard to resist! I like to enjoy them from the fridge for a not-too-firm texture, but they are even crispier if you serve them from the freezer.
Storage Tip: Store these homemade Snickers bars in an airtight container in the fridge or freezer. They will keep well in the refrigerator for up to 2 weeks (with a softer texture) or in the freezer for up to 3 months (with a harder texture).
Healthy Snickers Recipe FAQs
You can experiment with another option, but I don’t recommend using honey because it’s thick and difficult to stir into a no-bake recipe without heat. Agave might work if you’re hoping to keep these Snickers vegan.
Yes, of course! Check out my date caramel recipe if you’d prefer a fruit-sweetened option, but keep in mind that recipe makes a larger batch to make sure the dates will break down in a blender. You might have leftover caramel to enjoy in that case! Save the excess to serve with sliced apples or pretzels, or drizzle it over ice cream.
Coconut oil is solid when chilled, so if you want to use something different, you’ll need to choose an option that is also solid when cold. (Like real butter.) Feel free to experiment with it, but know that using something like avocado oil might not set properly.
More No-Bake desserts to Try
If you try this healthy Snickers recipe, please leave a comment and ⭐ star rating to let me know how you like it. Thanks for visiting!
Healthy Snickers Bars (Better than Store-Bought!)
Ingredients
Nougat Layer:
- 1 ¼ cup blanched almond flour
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil , melted
- ½ teaspoon vanilla extract
- ¼ teaspoon fine sea salt
Vegan Caramel:
- ¼ cup all-natural creamy peanut butter (use ⅓ cup for thicker layer)
- 3 tablespoons maple syrup
Peanuts:
- ⅓ cup roasted & salted peanut halves
Chocolate Coating:
- ¼ cup cacao powder
- ¼ cup melted coconut oil
- ¼ cup maple syrup , at room temperature
Instructions
- Lightly spray a 9×5-inch pan with oil, then line it with parchment paper. (The oil helps the paper stay in place while you work, but it won't touch the bars.)
- To prepare the nougat layer, add the almond flour, maple syrup, coconut oil, vanilla, and salt to a large bowl. Mix well, then transfer the mixture to the prepared pan and press it evenly into the bottom. Place the pan in the freezer to chill while you make the next layer.
- To make the caramel layer, stir together the peanut butter and maple syrup, until very smooth. Pour the caramel over the nougat layer, and use a spatula to spread it out.
- Sprinkle the peanut halves over the top of the caramel, making sure they are distributed evenly throughout the pan. Use your hands to lightly press them into the caramel. Set the pan in the freezer while you make the final layer.
- To prepare the chocolate coating, mix together the cacao powder, coconut oil, and maple syrup. This works best if the maple syrup isn't cold from the fridge, so the mixture will stay pourable. Remove the pan from the freezer and pour the chocolate topping over the top. Use a spatula to spread the chocolate evenly over the entire top of the peanut layer, and sprinkle the top with flaky salt, if you like.
- Place the pan in the freezer to set until the bars are totally firm, at least 1 hour. Slice into 8 rows, then cut each bar in half to create 16 "fun size" candy bars. For a smaller, bite-size treat, cut the 16 pieces in half again to make 32 small squares. These bars are very rich, so you don't need much!
- Homemade Snickers Bars need to be stored in the fridge or freezer to remain solid. They will soften at room temperature and, as a result, will be messier to eat. Keep in mind that the caramel layer will not totally firm up, so it might spill out the sides as you bite into these bars. You can store these in an airtight container for up to 3 months in the freezer, if you don't eat them all before then.
Video
Notes
Nutrition
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Excellent what a great recipe
My new go to.
Hiii,
Just wondering is oat flour or normal plain flour and okay substitution? And butter instead of coconut oil? Thanks!!
Hi! Butter should be fine instead of coconut oil, however almond flour is not a 1:1 swap with oat flour or all purpose flour. You’ll probably need to use more oil or sweetener to create a “dough” with one of those options. Hope you have good luck experimenting with it!
These were a HIT! for my child with diabetes, and my vegan husband. Thank you for making a great recipe
I don’t consider anything healthy that has coconut oil which is high in saturated fat. The rest looks okay, but not the coconut oil.
I only have regular almond flour, not blanched. Okay to use?
I think almond meal (with the flecks of almond skin) would be fine here, too! Hope you enjoy the Snickers bars. 🙂
This looks amazing. If I wanted to replace the coconut oil with butter (we have a coconut sensitivity in the house) – how much butter would you use?
These are so delicious and easy to make. I didn’t have maple syrup on hand so I used honey. Next time I will get some maple syrup and try it with that. I’m so glad I found your website.