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Home » Desserts » Vegan Snickers

Vegan Snickers

Published: Apr 2, 2020 Modified: Apr 4, 2020 by Alison Andrews This post may contain affiliate links

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Vegan Snickers Bars

These vegan snickers bars are rich and decadent and taste just like the ‘real thing’! They’re also super easy and fun to make.

Vegan snickers bars in a stack.

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 for inspiration (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 don’t taste anything like actual nougat.

I tried a version using coconut flour and dates and hmmm it tasted like eating a spoonful of (rather sweet) flour. So that all got tossed super quick.

And then I found a recipe from Oatmeal With A Fork 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 don’t ask me how, but that rolled oats, coconut oil, maple syrup thing, when mixed with vegan caramel and peanuts tastes just like nougat. It’s basically magic I reckon.

Homemade snickers in a stack.

How To Make Vegan Snickers

This is just a summary of the process, the full instructions and measurements can be found in the recipe card at the bottom of the post. 

  • So for the nougat layer, you just want to add rolled oats to a food processor and process it into a flour. Then add in coconut oil, maple syrup and some salt and process it again. Smooth this down into a parchment lined loaf pan and place into the freezer to set. 
  • Then you want to melt some coconut butter and pour that into a mixing bowl and add in some maple syrup and vanilla and stir it into a caramel. Pour out over your nougat base and smooth down. 
  • Add in roasted salted peanuts and press them down into the caramel. Freeze to set and then cut into 6 bars. 
  • Melt vegan chocolate and dip your snickers bars into the chocolate and place them on a parchment lined baking tray. Let them set and then use any remaining chocolate to drizzle over the top and create a pretty pattern. Done!

Process photos of making vegan snickers.

Recipe Tips

Coconut Butter: This is a crucial ingredient for the caramel layer and can’t be substituted. Coconut oil will definitely not work. It has to say coconut butter on the jar. You can even make your own homemade coconut butter if this is a difficult ingredient for you to get hold of. 

Vegan Chocolate or Chocolate Chips: I prefer melting down any delicious high quality vegan chocolate for this, but vegan chocolate chips are also fine to use. 

Make It Gluten-Free: This recipe is already gluten-free so long as you use gluten-free rolled oats. 

A stack of homemade snickers bars.

Storing and Freezing

Keep them stored in the fridge where they will stay good for a week (or even two). They must be stored in the fridge as the chocolate and the caramel center will tend to get too soft at room temperature. 

They are also freezer friendly for up to 3 months. 

Vegan snickers in a stack.

More Vegan Desserts!

  1. Vegan Twix Bars
  2. Vegan Bounty Bars
  3. Vegan Peanut Butter Cups
  4. Vegan Peppermint Patties
  5. Vegan Chocolate Truffles
  6. Vegan White Chocolate

Vegan snickers stacked up.

Print
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Vegan Snickers

Vegan Snickers


★★★★★

4.3 from 6 reviews

  • Author: Alison Andrews
  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Yield: 6 Bars
  • Diet: Vegan
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Description

These vegan snickers bars are rich and decadent and taste just like the ‘real thing’! They’re also super easy and fun to make.


Ingredients

For the Nougat:

  • 2/3 cup (64g) Rolled Oats*, processed into flour.
  • 1/4 cup (60ml) Coconut Oil
  • 3 Tbsp Maple Syrup
  • 1/4 tsp Sea Salt

For the Caramel:

  • 1/2 cup (120ml) Melted Coconut Butter*
  • 1/2 cup (120ml) Maple Syrup
  • 1 tsp Vanilla Extract

For the Peanuts:

  • 2/3 cup (3.5 oz /100g) Roasted Salted Peanuts

For the Chocolate:

  • 2 cups (350g) Vegan Chocolate (Chopped)*
  • 1 tsp Coconut Oil

Instructions

  1. 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.
  2. Pour out into a parchment lined loaf pan and smooth down. Place into the freezer to set.
  3. Melt the coconut butter by placing the whole jar into a bowl of hot water and then stir it very well until well mixed. Measure out 1/2 cup and pour it into a mixing bowl. Add in the maple syrup and vanilla and stir to combine.
  4. Pour the caramel 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.
  5. When set, lift it all out with the parchment paper and cut into 6 even bars.
  6. Melt the chocolate by placing it into a microwave safe bowl along with the coconut oil and microwaving it in 30 second intervals, bringing it out to stir every 30 seconds until completely melted.
  7. Dunk each bar into the chocolate, flipping it over to coat both sides and then placing it onto a parchment lined baking tray. Repeat for all the bars. Place into the fridge to set. Once set, drizzle any remaining chocolate over the top of the bars to create a nice pattern and then return to the fridge again to set.
  8. Keep the bars stored in the fridge.

Notes

*This must be coconut butter. It must say butter on the jar. It will not work to use coconut oil for the caramel, it has to be coconut butter. It’s also crucial that you melt the whole jar of coconut butter (by placing the whole sealed jar into a bowl of hot water) and then stir it up very well so that it’s evenly mixed before you use it. You can also make your own homemade coconut butter and use it in this recipe.

*I prefer to use a high quality vegan chocolate to melt down for this. However, chocolate chips will also work fine.

*For a gluten-free version make sure your rolled oats are gluten-free.

*Prep time does not include time spent setting in the fridge/freezer.

*Nougat recipe adapted from Oatmeal With A Fork.

*This recipe was first published in October 2017. Now updated with clearer instructions and recipe tips.

  • Category: Dessert, Gluten-Free
  • Method: Food Processor
  • Cuisine: Vegan

Nutrition

  • Serving Size: 1/2 Bar
  • Calories: 372
  • Sugar: 16.1g
  • Sodium: 92mg
  • Fat: 27.4g
  • Saturated Fat: 17.6g
  • Carbohydrates: 24.8g
  • Fiber: 6.5g
  • Protein: 6.4g

Keywords: vegan snickers

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About the Author

Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.
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Reader Interactions

Comments

  1. Jessi says

    December 26, 2020 at 6:56 pm

    My carmel portion of this recipie didnt set up. The coconut butter and the maple syrup separated. Any suggestions on where I went wrong? TIA

    ★★★★

    Reply
    • Alison Andrews says

      December 28, 2020 at 10:23 am

      Hi Jessi, when you melt coconut butter you have to let the whole jar melt and stir it up super well before using, because coconut butter separates in the jar so you have coconut oil on top. And this recipe doesn’t work well at all with coconut oil/maple syrup. I would guess this is what happened.

      Reply
  2. Peter says

    May 01, 2020 at 2:18 am

    Replacing Carmel layer with a date paste. Think this will work?

    ★★★★★

    Reply
    • Alison Andrews says

      May 01, 2020 at 1:19 pm

      I think that would work great!

      Reply
  3. Nikhil says

    April 18, 2020 at 5:46 am

    Hi, I’m yet to try making this, but I was wondering how you would adapt it for a vegan protein bar, where would you add the powder for the recipe and would you need to substitute it for any of the ingredients. Thanks

    Reply
    • Alison Andrews says

      April 18, 2020 at 10:56 am

      Hi Nikhil, you could probably add some protein powder to the nougat layer and I think you could just add it in, if it doesn’t want to come together then maybe a little extra coconut oil.

      Reply
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Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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