Description
This Giant Snickers Bar (Vegan) is a delicious and indulgent no-bake treat made with nuts, dates, creamy cashew filling, peanut caramel, and vegan-friendly chocolate. Perfect for those looking for a plant-based version of the classic candy bar, it combines crunchy, creamy, and sweet layers to satisfy your sweet tooth while remaining dairy-free and refined sugar-free.
Ingredients
Scale
Base
- 2 ½ cups flaked almonds
- ½ cup cashews
- 9 medjool dates, pitted
- 1 tablespoon coconut nectar (or maple syrup)
- 1 tablespoon coconut butter (or creamed coconut)
Creamy Filling
- 2 cups cashews (soaked in water for 4 hours and rinsed)
- ½ cup creamed coconut (or coconut butter, melted)
- ¼ cup maple syrup
- ⅓ cup plant-based milk
- 2 teaspoons lemon juice
- 1 teaspoon vanilla bean paste
Peanut Caramel
- 15 medjool dates, pitted
- 8 tablespoons peanut butter
- ½ cup plant-based milk
Topping and Garnish
- ½ cup roasted peanuts (for garnish)
- 2 cups vegan-friendly chocolate (for garnish)
- Optional: chopped peanuts for additional topping
Instructions
- Make the base: Add cashews and flaked almonds to a food processor and blend until a light crumbly consistency forms. Then add the dates, coconut nectar, and coconut butter, continuing to blend until the mixture sticks together into a dough-like consistency.
- Press base into tin: Firmly press the dough mixture into the base of a loaf tin using a spatula, smoothing the top evenly. Place the tin in the freezer to set while you prepare the next layers.
- Prepare creamy filling: Combine soaked cashews, creamed coconut, maple syrup, plant-based milk, lemon juice, and vanilla bean paste in a blender. Blitz until completely smooth and creamy.
- Layer the filling: Pour the creamy cashew mixture over the chilled base and return to the freezer for about one hour to set.
- Make peanut caramel: In a blender, combine medjool dates, peanut butter, and plant milk. Blend until smooth and creamy, adding more plant milk as necessary to help blend.
- Assemble caramel layer: Remove the Snickers bar from the freezer and spread the peanut caramel evenly on top of the creamy filling using a spatula.
- Add peanuts: Sprinkle roasted peanuts over the caramel and press them in gently with the spatula to ensure they stick and do not fall off.
- Freeze completely: Place the assembled bar back into the freezer for at least 6 hours or preferably overnight to fully set and firm up.
- Remove from tin: Once frozen solid, carefully take the Snickers bar out of the loaf tin while still frozen to maintain shape.
- Coat with chocolate: Pour melted vegan-friendly chocolate over the top and sides, using a spatula to spread it evenly and coat the entire bar.
- Optional garnish: Sprinkle chopped peanuts on top of the chocolate coating if desired for extra texture and presentation.
- Slice and serve: Cut the bar into slices using a hot, wet knife to achieve clean cuts without cracking or sticking.
- Storage and serving: Enjoy the Snickers bar frozen, semi-frozen, or defrosted according to your preferred consistency.
Notes
- This recipe requires soaking cashews for 4 hours to achieve a smooth creamy filling.
- The Snickers bar needs to freeze for at least 6 hours or overnight for best results.
- Use a hot, wet knife to cut the bar cleanly without breaking the chocolate coating.
- You can substitute coconut nectar with maple syrup and creamed coconut with coconut butter as alternatives.
- Keeps well refrigerated or frozen in an airtight container for up to one week in the fridge or several weeks in the freezer.
- For a nut allergy alternative, consider replacing nuts with seeds, though this will alter the texture considerably.
