Vegan Snickers Bites
These little bites deliver everything you love about a classic candy bar — chewy nougat, sticky caramel, crunchy peanuts, and a snappy chocolate shell — with zero animal products in sight. The nougat base comes together in a food processor using Medjool dates and roasted peanuts, creating that dense, chewy layer without any gelatin or dairy. The caramel is the real showstopper: coconut milk and maple syrup are cooked down until they hit a deep amber color, then stirred together with peanut butter for a sauce that's genuinely rich and indulgent. A final dip in melted vegan chocolate chips (thinned with just a touch of coconut oil) gives each piece that satisfying crack when you bite in. An optional pinch of flaky sea salt on top takes the whole thing over the edge. The recipe makes 16 pieces, so there's plenty to share — though you may not want to.
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Learn more →Ingredients
16 servings
For the nougat base
- 1 ½ cups medjool dates, pitted
- 1 cup roasted unsalted peanuts, divided
- 2 tbsp peanut butter
- 1 tsp vanilla extract
- ¼ tsp salt
For the caramel layer
- ½ cup full-fat coconut milk
- ½ cup maple syrup
- 3 tbsp peanut butter
- ½ tsp salt
- ½ cup roasted unsalted peanuts
For the chocolate coating
- 1 ½ cups vegan chocolate chips
- 1 tbsp coconut oil
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides. Add the dates, 1 cup peanuts, 2 tbsp peanut butter, vanilla extract, and 1/4 tsp salt to a food processor and process until the mixture clumps together and pulls away from the sides, about 1–2 minutes.
- 2
Press the date-peanut mixture firmly and evenly into the bottom of the prepared pan using the back of a spoon or damp fingers. Freeze for 15 minutes while you make the caramel.
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