Guys, this is THE recipe you need to make if you have a sweet tooth. I’ve made it so many times for my friends and they always want me to make them more!
Snickers is such a favourite growing up. I love the peanuts mixed with caramel. I find this recipe I’ve created WAY better than the store bought kind. It’s homemade. It’s made with raw ingredients. It’s vegan. Gluten free AND dairy free!
How to make vegan snickers bars?
I have to say it’s a bit of a process but SO worth it. I double the batch to not only make two different colours but also to give them out to friends and keep a stash in the freezer .
Preparing the pan
I start with a square baking pan (9 inches by 9 inches) and line it with parchment paper. I let some extra parchment paper hang over the sides and clip it using a small metal clip.
Ingredients for shortbread
The beauty of this recipe is that the ingredients are healthy and wholesome. What do you need?
- Maple syrup: I love the taste of Canadian maple syrup. Alternatively I love rice malt syrup as well. It’s your preference which one you’d like to use. The liquid from these are required to bind the dry ingredients together. You could also use agave but I haven’t used it so I don’t know what the taste would be like.
- Coconut oil: coconut oil solidifies in cold temperature and even at room temperature it doesn’t get liquify. It helps binds the ingredients and ensures it stays together.
- Almond and hazelnut meal: these are my favourite flavours to use for raw bars. You could also use cashews or any other nuts like peanuts if you wish.
- Shredded coconut: If you don’t like the taste of this you could omit it all together. I don’t know what the resulting taste would be or how much of the nut meals you’d need to add though. I add the shredded coconut because I wanted to colour the batter. The colour doesn’t shine through if just using nut meal.
- Blue spirulina and purple yam powder: these are the two natural food powders I used to colour the shortbread. I doubled the batter and made one blue and other purple. I use this blue spirulina.
Mixing the ingredients together
Everything comes together in a food processor. I added the shredded coconut first and then the blue spirulina to colour the shreddings. I then added the nut meals and gave it a good spin. Finally I added the wet ingredients. When I picked it up it was sticky and held together but not too sticky like taffy. Add more nut meal if it’s too sticky or more maple syrup if it’s too dry and crumbly.
Pressing shortbread ingredients into the pan
This step can take a bit of time. Sometimes if the batter is sticking to my finger I lightly wet my hands and press the batter into the bottom of the square pan. I use a wide metal spatula (used for flipping things really) to press down and create an even layer. Once done, I pop it into the freezer for 20 minutes or the duration of time it takes me to make the caramel layer.
This layer consists of:
- Dates: I like to soak mine in hot water to make it extra soft! It’s not necessary but I like this extra step.
- Peanut butter: This step is crucial. Pick a nut butter that is creamy and tastes good. I love using Fatso peanut butter. It’s so creamy and delicious
- Coconut oil: again something that creates a bit of stability and helps the layer not ooze and liquify when you cut the bars
- Roasted salted peanuts: Having the peanuts roasted and salted will add more flavours and complement the sweetness of the dates.
I pulse the dates inside the food processor first. I then add in my nut butter and coconut oil. I scoop out the caramel goodness from the processor and add in the peanuts. I use my hands to mix it. It’s a bit sticky and some patience is required to both mix it and add it to your shortbread. The shortbread should be slightly cooled from the freezer and you can use two spatulas and your fingers to smoothen the caramel layer on top. I would leave it to freeze for at least 6 hours. Overnight is preferred.
Once your snickers batter is frozen you can remove it from the pan and lay it on a flat surface. I use a heat proof tall glass jar and fill it with hot water. I let my knife soak in the glass for 10-20 seconds and wipe it clean with a paper towel/towel. Being very careful, I use this hot knife to make slices into my desire strip length. I use the paper towel to wipe off the batter and repeat this method for the remainder of the batter. You can make them mini sized or regular sized!
Dipping them in chocolate
I used vegan chocolate chips and vegan dark chocolate squares used for baking. Depending on the sweetness and how dark you want your chocolate, this step is entirely up to you! Usually I run out of chocolate to dip my bars into, so start with two cups of chocolate chips or 16 ounces.
Using a double boiler method, melt your chocolate. Carefully pour your chocolate into a tall glass jar.
Using a fork, toothpick, or your hand dunk your bars into the glass holding your melted chocolate. Take it out carefully, holding it over the glass to let the excess chocolate drip off.
Place it on a wire rack, with parchment paper underneath to catch the chocolate drops. Wait around 10 minutes and carefully take the raw bars off the wire wrack and place into a baking tray lined with parchment paper. Line them up side by side making sure they don’t touch. Place them in the freezer for 6 hours or overnight.
The next morning, remove your bars from the freezer. Have some rose petals, lavender petals, sprinkles or dried fruits (that you crumbled) to add to your snickers bars.
Melt some more chocolate and place into a piping bag. Cut a tiny hole and drizzle it haphazardly in criss cross lines across your tray over the bars. Working quickly add your garnishes you’ve set aside on top so they set with the chocolate drizzles.
How long do these bars store in the freezer for?
I don’t store these in the fridge as they will melt and get soft. They’re best in the freezer for up to 3 months (if they last that long, that is!).
That’s all there is to it! Hopefully these tips and tricks will help you make your own bar! Let me know how they taste by leaving a comment below! I really appreciate you!
I did this recipe in collaboration with Botanical Lucidity and used their Peace Potion in my ingredients!
Try a slight variation to this recipe: Raspberry Vegan Chocolate Bar
Vegan Raw Snickers Bar
- food processor
- square baking pan (9×9)
- 1 1/2 cup shredded coconut unsweetened
- 1/2 cup hazelnut meal
- 1 1/2 cup almond meal
- 1 tbsp coconut oil refined
- 3-4 tbsp maple syrup
- 2-3 tbsp blue spirulina or purple yam powder or both
- 1/8 tsp salt optional
- 1 tsp peace potion from Botanical Lucidity optional
- 15 Medjool dates pitted, soaked
- 2 tbsp peanut butter creamy, I used Fatso
- 1 tsp chia seeds optional
- 1 tbsp coconut oil
- 2 tbsp peanuts roasted and salted preferably
- 12 oz vegan dark chocolate more if you're making a double batch
Chocolate layer home made sauce
- 1 cup cocao powder
- 3/4 cup coconut oil
- 1/3 cup maple syrup
- 1/8 tsp sea salt
- Line your square pan with parchment paper. Secure it with paper clips (see diagram for what I used)
- In a food processor, add your shredded coconut.
- Add your coloured powders and pulse. Add more colour if you desire.
- Add in the rest of your ingredients and pulse until it's sticky.
- Press into the bottom of your pan lined with parchment paper. Even the layer using the back end of a wide spatula.
- Place into freezer for 20 (I would do an hour) minutes or until you're done your caramel layer.
- Soak your dates in hot water for at least 10 minutes
- Clean out your food processor.
- Blend your dates (be sure to have remove the pits)
- Add your other ingredients. You'll get a ball shaped result from the food processor.
- The shortbread should be close to freezer so that when you place the gooey caramel layer on top it doesn't lift the bottom short bread with it when you're pressing it down.
- Smoothen it across your shortbread using a spatula. Patience and time is needed for this step.
- Freeze for at least 6 hours, or, preferably overnight
- Melt your chocolate and pour into a tall narrow glass
- Cut your frozen squares into bar shapes and, using a fork (or a long toothpick), dip your bars into the glass of chocolate.
- Place on a wire rack with parchment underneath. After dipping wiggle your bars off the rack and place into a container and freeze. I would space them out a little so they don't touch (in case the chocolate is still soft it'll stick to its neighbour).
- Collect your leftover chocolate and place it into a heat proof container. The next day warm it up in the microwave, pour into a piping bag and drizzle your chocolate bars.
- Garnish with freeze dried raspberries and rose petals quickly afterwards.
- Freeze your bars for 20 minutes and then enjoy one a day!
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This is one of my favourite go to recipes. Delicious and nourishing. It’s great that you can keep it in the freezer — and grab and go as you need it!