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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.
I’m all about making things as easy as possible these days, and luckily, the maple-sweetened caramel layer tastes just as delicious… if not better than the original date version I tried.
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! There’s no baking required, so these are the perfect dessert to make when you don’t want to turn on your oven.
Healthy Snickers Recipe Ingredients
- 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 as you would 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 together when chilled, but if you don’t want any coconut flavor (like me), be sure to buy expeller-pressed or refined coconut oil. This is not the time to 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 of blanched almond flour, 2 tablespoons of maple syrup, 2 tablespoons of melted coconut oil, 1/2 teaspoon of vanilla extract, and 1/4 teaspoon of 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 before you want it to! So keep the ingredients at room temperature if possible.
Step 2:
Use a towel to wipe the mixing bowl so you can use it again, or just 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 of roasted peanuts over that, and use your hands to gently press them into the caramel.
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Return the pan to the freezer so the caramel can 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 a smooth & runny chocolate sauce is created.
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 so the Snickers bars can set, for at least 1 hour.
Serving & Storage Tips
Once the vegan Snickers bars are firm, use the parchment paper to help remove them from 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 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.
Notes
Nutrition
More Candy Recipes to Try
If you try these Vegan Snickers Bars, please leave a comment and star rating below letting me know how you like them.
Excellent
These were yummy. I didn’t have a pan so I used my silicone mini muffin tray and made snickers cups. Turned out great. The only feedback I received when serving them is that they tasted to coconuty to be an authentic snickers bar taste. I love coconut so for me they were great but for my significant other he was less enthusiastic. Is there a way to use something other than coconut oil? I know the oil helps them firm up in the freezer so I’m not sure what else would work. Thank you!
Have you ever tried refined coconut oil? It has almost zero coconut flavor, or if you don’t mind using dairy, you could swap the coconut oil for butter to help them firm up.
I just made these bars and an absolutely stunned. They are amazing! This is really going to help me as I get rid of processed sugar from my diet.
These sound amazing but so much maple syrup and high in sugar. If I cut the maple syrup in half how much will that affect the texture? Could I increase the coconut oil for the amount of syrup I cut?
I love all your recipes and can’t wait to try these! I was gifted a huge bag of coconut flour – do you think that would work for the nougat layer?
I have a tree nut allergy..can I use wheat flour? Same proportions?
Really delicious!
Can I substitute honey for the maple syrup?
Been wanting to make these for a long time. They are SO good! I didn’t use blanched almonds and substituted a little bit of oat flour, both which I ground and roasted but it resulted in a not so pleasant texture so blanched is best!
Just the worst bar I have ever made. Uncooked almond flour base. Yuck. Horrible.
Lorna your absolutely wrong. You probably can’t follow a recipe, are a dumb trumper, are a carnivore or all of these. This recipe is fantastic. Made a huge batch for a fund raiser and sold 1×1″ squares for $1 each and they sold out in minutes!
This looks delicious. Is there anything I could use for the nougat layer instead of almond flour? I can have peanuts but not almonds. Thanks!