These vegan snickers bars have some serious wow factor!
In fact I can’t even believe how much they taste like the ‘real thing’.
Especially since vegan nougat is something that I didn’t think was quite possible. Well at least it didn’t seem very possible, considering I looked at roughly a million recipe sites online (conservative estimate) and all I could find were variations of ‘nougat’ made from nut butter or nuts and dates or coconut flour and dates or almond flour and dates or any combination of things that is not going to taste anything like actual nougat.
I tried a version using coconut flour and dates and ugggh. It tasted like eating a spoonful of (rather sweet) flour. So that all got tossed super quick.
And then I found a recipe that used rolled oats, coconut oil and maple syrup. And while I didn’t think that this would taste like nougat exactly, at least it sounded like it would definitely taste nice! And be something different! And in the pictures, it looked super good! So I jumped at it.
From the start I knew how I wanted to make the caramel. While a date caramel would also be great for this, I really just wanted to use the 3-ingredient caramel sauce, because it was just SOO good in those vegan caramel fudge chocolates.
And then there’s the fact that it is so darn easy to make! Just a case of mixing 3-ingredients up in a bowl! And the thought of this caramel with some salty peanuts was just super appealing.
These vegan snickers came out like a dream! Let me just warn you though (and this is before I’ve even begun to work out the nutritional info), these babies are SOOO rich! A whole bar is pretty much impossible.
I would say a half a bar would be a large serving. I was actually cutting off a tiny slice of a bar and having that. This is definitely something you want to serve in ‘fun size’ quantities!
And don’t ask me how, but that rolled oats, coconut oil, maple syrup thing, when mixed with caramel and peanuts tastes just like nougat. It’s pretty much magic I reckon.
So I really think you are going to fall in love with these vegan snickers bars! They are:
- Super rich!
- Ultra satisfying
- Sweet and salty
Keep leftovers in the fridge and serve directly out the fridge to avoid the chocolate melting.
So what do you think of these vegan snickers? Post your comments below! And if you make them, rate the recipe and let us know how they turned out! Tag any pics #lovingitvegan on instagram so we definitely get to see them. Thanks!
For more delicious vegan chocolate recipes, check out:
- Vegan Fruit and Nut Chocolate Bark
- 2-Ingredient Vegan Crunch Bars
- Vegan Chocolate Coconut Bars
- Homemade Twix Bars
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- For the Nougat:
- ⅔ cup (64g) Rolled Oats*, processed into flour.
- ¼ cup (60ml) Coconut Oil
- 3 Tbsp Maple Syrup
- ¼ tsp Sea Salt
- For the Caramel:
- ½ cup (120ml) Melted Coconut Butter*
- ½ cup (120ml) Maple Syrup
- 1 tsp Vanilla Extract
- ⅔ cup (3.5 oz /100g) Roasted Salted Peanuts
- 10.5oz (300g) Vegan Chocolate
- 1 tsp Coconut Oil
- Place the rolled oats into a food processor and process until mostly powdery. Add the coconut oil and maple syrup and sea salt and process together into a paste.
- Pour out into a parchment lined loaf pan and smooth down. Place into the freezer to set.
- Melt the coconut butter and then pour into a bowl and mix in the maple syrup and vanilla and stir to combine.
- Pour this out on top of the set nougat layer and smooth down. Then add the peanuts and gently press down with a spoon to press them into the caramel. Place into the freezer to set.
- When set, lift it all out with the parchment paper and cut into 6 even bars.
- Melt the chocolate by breaking it into pieces and placing into a microwave safe bowl. Microwave in 30 second intervals, bringing it out to stir every 30 seconds until completely melted. Stir in the coconut oil to thin the chocolate slightly.
- Dunk each bar into the chocolate, flipping over to coat both sides and then placing on a parchment lined baking tray. Repeat for all the bars. Use a teaspoon to fill in any gaps in the chocolate bars and then place into the freezer to set. Once set, drizzle any remaining chocolate over the top of the bars to create a nice pattern and then return to the freezer to set.
- Keep the bars stored in the fridge.
*This must be coconut butter. It must say butter on the jar.
*Prep time does not include time spent setting in the freezer.
*Nougat recipe adapted from Oatmeal With A Fork.