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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