5-Ingredient Vegan Snickers Bars

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Plate of homemade Vegan Snickers Bars

When I was little I used to love accompanying my mom to the grocery store. She was a gentle shopper, rarely in a hurry and always willing to search around for good deals to save us a little extra money. I’d be lying if I said this is why I loved trips to the store, besides the fact that I just loved being with her. But I most looked forward to the end of our trip when we’d finally lassoed our goods and meandered over to the check out line. That was where the Snickers bars were, right at eye level with 3-foot me. And my mom always let me have one, not necessarily because she was a softie (though she was), but because I always asked and I was quite persistent. I hope any future mini-me’s are a little less aggressive.

Either way, my sweet tooth was always rewarded with a big hunk of chewy, peanut-y caramel-y goodness and my chocolate-loving palate couldn’t have been more pleased. Things haven’t changed much since then, only my palate is a touch more refined.

Measuring cup filled with walnuts for making Vegan Snickers Bars

These days I’m into healthier treats, for the sake of my teeth and my adversity to processed goods. So when considering how to veganize my all-time favorite candy bar and keep it simple, I had to get a little creative. So I started with the “nougat.”

Date and Walnut bars for the nougat portion of Vegan Snickers Bars

At first glance this seems like a overly-simplified way to make a nougat for a candy bar, but trust me, it works. The real stars of this bar are the vegan caramel, peanuts and chocolate anyway – this simply adds a healthier, not-too-sweet base for all of the goods to cling to. It just happens to only require 2 ingredients. Hello simplicity.

Pouring Vegan Caramel Sauce onto nougats for homemade snickers bars

The vegan caramel sauce came next, and after three trials I got it right. I simply modified my 4-ingredient bourbon caramel sauce to utilize full fat coconut milk in place of whipping cream. And the result was perfection: creamy, rich caramel sauce with no dairy and just 4 ingredients.

Bowl of melted chocolate ready to pour onto Vegan Snickers Bars
Plate of our simple Vegan Snickers Bars recipe ready to go in the freezer

The rest was easy.

Layer the nougat with caramel sauce and peanuts.
Dip the bars in dark chocolate and brush to coat.

Plate of Vegan Snickers Bars for a delicious homemade dessert

How close are these bars to the real thing? Pretty darn close. The only real  difference is the denser texture than the original, but other than that all of the flavors are spot on! I was so pleased, and so were my friends, who gladly helped me polish them off in a matter of 24 hours.

Stick around ’til Thursday (the day after my TWENTY SEVENTH BIRTHDAY – oh my) to see what else I put these beauties into. I’ll give you a hint: it rhymes with shmyce dream, my favorite food group.

Stack of homemade Vegan Snickers Bars showing the peanuty caramel inside

5-Ingredient Vegan Snickers Bars

Homemade vegan Snickers bars made with just 5 simple and better-for-you ingredients.
Author Minimalist Baker
Plate of homemade Vegan Snickers Bars on plastic wrap
4.41 from 5 votes
Prep Time 30 minutes
Total Time 30 minutes
Servings 8 (candy bars)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week


  • 18-20 pitted dates (~1 cup)
  • 1 cup raw walnuts (or sub cashews or almonds)
  • 1/4 cup vegan caramel sauce, (subbing coconut milk for cream)
  • 1/4 cup roasted salted peanuts
  • 8 ounces (1 cup) bittersweet chocolate, chopped (non-dairy)


  • Pulse dates in a food processor until only small bits remain.
  • Add walnuts and pulse until thoroughly mixed and a “dough” is formed.
  • Transfer dough to a small loaf pan lined with parchment paper or plastic wrap and press into a square about 1/4 inch thick. Once sliced, the dough should yield 8 small Snickers bars — I only used half the space in my loaf pan to achieve the proper thickness.
  • Pop dough in the freezer to set for 5 minutes.
  • Remove from freezer and transfer to a cookie sheet. Carefully slice into 8 even rectangles.
  • Top with caramel sauce and add peanuts. Pop back in freezer for 15 minutes to harden.
  • Ten minutes into freezing, melt the chocolate in a shallow bowl. When set, remove bars from freezer and carefully dip each one into the chocolate and scrape off excess with a rubber spatula. Then using a spoon, drizzle a generous amount of chocolate on top of each bar and use your finger or a small pastry brush to coat the bars with chocolate. You will likely have leftover chocolate.
  • Place bars on a baking sheet lined with plastic wrap or parchment and place back in freezer to set for at least 10 minutes. Store in the freezer or fridge to keep fresh until serving.


*Nutrition information is a rough estimate for 1 of 8 bars.

Nutrition (1 of 8 servings)

Serving: 1 g Calories: 325 Carbohydrates: 37 g Protein: 7 g Fat: 18 g Saturated Fat: 5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 36 mg Fiber: 4 g Sugar: 30 g

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    • Debra Wilson says

      Update! I took these to a gathering and they were a huge hit with both vegans and non-vegans! (I used a vegan heavy “cream”).
      Next time I will not cut the bars before coating the top with the caramel sauce. Then, when I do cut them, I will only cover the tops and sides with chocolate.

  1. Karin says

    These look really nice. The caramel sauce is not vegan though. Would you have an alternative we could use?

  2. Katharine says

    I did some serious Frankenstein revisions on this recipe-all from other recipes of yours. As a base I had the graham cracker coconut oil mixture from the peanut butter pie, then a layer of date caramel, some peanuts and then some coconut oil and chocolate melted together.

    Not sure it’s technically a snickers bar anymore but I do know that they are DELICIOUS!

    As always thank you for the seriously good vegan eats :)

  3. Robyn says

    YAY!!! Thank you SO much for this recipe!
    Snickers were my favorite candy bar, and a few decades back, some healthy candy company made them with all good ingredients. They were called Nut Wit
    But after a short time, they quit making them, so I’ve been decades without!
    I’m going to make these today, with a carob coating, now that I’ve perfected carob coatings!
    Thanks again!

  4. Katie says

    These were AMAZING!! Seriously delicious. It was a somewhat messy process with the chocolate- but I tried to dunk the whole bar in, instead of just coating the bottom, and I had to thicken up my caramel with some corn flour- maybe because I used brown sugar- but it all worked out in the end and were a huge hit with my mostly- non- vegan friends. I also used almonds instead of walnuts without a hitch. Can’t wait to make these again. Awesome recipe, thank you so much for giving me back one of the best chocolate bars I missed so much!

  5. Lotte says


    I really want to try your recipe. BUT I don’t like walnuts, so what nut would you recommend as a tasty replacement?

    Kind regards,


  6. Ash- foodfashionparty says

    This is so creative and you’ve made it so simple. What is not to love about this, nuts, chocolate and everything in between. LOVE it.

  7. Marie says

    These look really good ! Nice idea on the vegan nougat I wouldn’t have thought of that! Also I’m turning 27 at the end of the month as well, isn’t that a bit scary? (like adulthood really is here now… damn)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      27 doesn’t feel scary yet but maybe it hasn’t hit me! And oddly, I’m looking forward to 30 now. It seems like the new coming of age milestone. Being a grown up isn’t so bad eh? You get to do whatever you want!

      • Marie says

        That’s a very positive way to look at it yeah :) I actually definitely feel better now than I did in my early twenties… More settled and everything.. Anyway, happy birthday !

      • joe says

        What about just turned 80 this month. Really time flies except when pain destroys you.
        Don’t panic every age has its wonders. Millions have not reached their adulthood!

  8. Lauren @ Climbing Grier Mountain says

    Whoa! I am totally digging this four ingredient bourbon caramel sauce! Also, I am originally from Wichita (I live in Denver now), but my brother in law sent me your news article that was featured in the Wichita Biz Journal. Just wanted to say hi!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So cool! Thanks for saying hi, Lauren. We didn’t know the article was up yet (you just alerted us to it) so thanks! Glad to know we have some Midwest fans :D And yes, bourbon caramel sauce FOR THE WIN.

  9. Andrew says

    Oh, wow! You just made my day. Although I would never admit it out loud, Snickers bars are maybe the only thing I’ve been missing in 4+ years of being a vegan. This recipe is so creative – coconut milk as a caramel base? Brilliant. (Why have I never thought of that?!) I cannot wait to try these.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Glad I could help make your day! Don’t worry, I won’t reveal your secret. BUT, a Snickers isn’t a bad thing to miss. Thankfully, though, you don’t have to miss them anymore. This recipe is SOOOOO good! Hope you make and enjoy!

  10. Nora @ Buttercream Fanatic says

    I have never considered myself to be a Snickers fan, but I definitely think I am a Vegan Snickers fan…I especially love the date-walnut bar you subbed in for the cookie.

  11. dixya| food, pleasure, and health says

    these look just unreal and heavenly goood. I am soooooo intrigued by your creativity Dana.

  12. Tieghan says

    You are so creative. This is such an awesome idea and I love how simple and easy they are. Yes, please!

  13. Sarah says

    These bars have me do psyched, umma go make some, then just sit here eating them until Thursday to hear about that shmyce dream!