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stack of homemade snickers bars

Vegan Snickers Bars (No-bake, GF)

The best homemade version of vegan snickers bars you'll ever try. A chewy peanut nougat base topped with salted peanut caramel, roasted peanuts and a generous coating of creamy vegan milk chocolate.
Course Dessert
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings 18
Calories 377kcal



  • 2 cups unsalted peanuts *see recipe notes
  • 10 medjool dates pitted
  • ¼ teaspoons Himalayan pink salt or sea salt


  • 10 medjool dates pitted
  • ½ cup rice milk or other non-dairy milk
  • 1 cup crunchy peanut butter divided
  • 1 teaspoons vanilla extract
  • ½ teaspoons Himalayan pink salt or sea salt
  • 1 cup roasted peanuts


  • 9 oz vegan chocolate for coating
  • 1 teaspoon coconut oil solid, for coating



  • Blend the peanuts in your food processor until they form a light crumb. Add in the salt and medjool dates and blend further until completely combined.
  • Line the base and sides of a 12 x 3½" or 8 x 8" with parchment paper, creating a sling to make it easier to lift out the bars once set. Press the mixture evenly into the base of the dish using a spatula.


  • Add the dates, rice milk, half cup of peanut butter, salt, and vanilla extract to a high-speed blender and blitz until completely smooth. Transfer the caramel to a bowl and add the remaining half cup of peanut butter, then stir well to combine.
  • Using your spatula, spread the caramel on top of the base. Add the roasted peanuts on top of the caramel and press them down into the surface of the caramel using your spatula. Place in the freezer for at least 2 hours (overnight if possible).


  • Remove the snickers slab from the baking tray and cut it into 18 miniature bars or 12 large bars. Place the bars back in the freezer whilst you prepare the chocolate coating.
  • Melt the chocolate and coconut oil over a double boiler. Dip the bars into the chocolate and sit them on top of a cooling rack lined with parchment paper to set. You can dip them a second time for a thicker layer of chocolate.

Serving and Storage

  • Store in an airtight container in the fridge for one week or freeze for up to 2 months. Defrost at room temperature for an hour before serving.


  • If your nougat base is crumbly, add one tablespoon of water or non-dairy milk and process until you have a mixture that holds together when pressed between your fingers.
  • Roasting the peanuts takes the flavor of these bars to the next level. Place the nuts on a baking tray and roast at 180°C (356°F) for 15-25 minutes, depending on your oven and how toasted you want them to be.


Serving: 1bar | Calories: 377kcal | Carbohydrates: 37g | Protein: 11g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Sodium: 205mg | Potassium: 462mg | Fiber: 6g | Sugar: 27g | Vitamin A: 40IU | Calcium: 60mg | Iron: 2mg