Ridiculously Good Snickers Energy Bites

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Top down shot of snickers energy bites coated with and drizzled with melted chocolate

What else is there to say, friends? These energy bites taste like Snickers! They have all the caramelly, nougaty, peanutty, chocolaty goodness of the classic candy bar, but in a more wholesome, bite-sized form. They’re salty, sweet, and eye-rollingly delicious!

Grab 9 simple ingredients from your pantry and you’re ready to make these delicious portable treats. Let us show you how it’s done! 

Chocolate chips, coconut flour, peanuts, dates, cashew butter, maple syrup, coconut oil, salt, and vanilla

How to Make Snickers Energy Bites

These tasty treats have four essential elements: chocolate, “nougat,” “caramel,” and peanuts. It’s…VERY exciting!

First, the nougat: Cashew butter and maple syrup combine with vanilla and salt for a creamy, flavorful base, while coconut flour adds structure.

Stirring together cashew butter, maple syrup, salt, and vanilla in a small bowl

Next, dates throw a party in the food processor with vanilla and sea salt! Then we combine the blended dates with coconut flour and salty chopped peanuts. Yummm.

Chopped peanuts over date-sweetened caramel

Then the caramel and nougat mixtures join forces! We mix them just a bit so each completed bite has dreamy swirls of both. Next, it’s time to roll!

Bowl of snickers energy bite caramel and nougat mixtures stirred together

Scoopin’ and rollin’, that’s where you can find us! We add an extra layer of peanuts after scooping for extra Snickersy-goodness.

Rolling a snickers energy bite next to a plate of energy bites and bowl of chopped peanuts

Finally, the chocolate. Each bite is coated (our preference) or drizzled with melted chocolate and then topped with (even MORE) peanuts. A quick trip to the refrigerator, then they’re ready to enjoy!

Picking up a snickers energy bite from a plate

We hope you LOVE these Snickers energy bites! They’re:

Salty
Sweet
Tender
Nutty
Chocolaty
Snackable
& SO classic!

They’re the perfect quick but impressive treat to make for yourself or to share with friends! Bonus points for being absolutely adorable!

More On-The-Go Snacks

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Holding a snickers energy bite between two fingers to show the inner texture

Ridiculously Good Snickers Energy Bites

Salty, sweet energy bites that taste like Snickers! Caramelly, nougaty, peanutty, chocolaty, and seriously satisfying. Your new favorite on-the-go snack!
Author Minimalist Baker
Print
Holding up a snickers energy bite to show the swirl inside
4.34 from 3 votes
Prep Time 45 minutes
Total Time 45 minutes
Servings 14 (Energy bites)
Course Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week

Ingredients

CARAMEL

  • 10 large medjool dates, pitted (10 large dates yield ~3/4 cup or 180 g packed, pitted dates)
  • 1/2 tsp vanilla extract
  • 1 generous pinch sea salt
  • 1/4 cup coconut flour

NOUGAT

  • 1/3 cup cashew butter (find our store-bought cashew butter review here)
  • 1/4 cup maple syrup
  • 1/4 tsp vanilla extract
  • 1 generous pinch sea salt
  • 2/3-3/4 cup coconut flour

PEANUTS

  • 1 cup salted peanuts, finely chopped (DIVIDED)

CHOCOLATE

  • 2/3 cup dairy-free semi-sweet chocolate chips (we like Enjoy Life)
  • 1 tsp coconut oil

Instructions

  • CARAMEL: Prepare your dates by placing them in a heat-proof bowl and covering with boiling water. Set aside, uncovered, to soften while you make the “nougat.”
  • NOUGAT: To a medium mixing bowl, add the cashew butter, maple syrup, vanilla, and salt and whisk to combine. Next add the coconut flour (starting with the lesser amount), and mix with a wooden spoon or rubber spatula. The mixture should be very thick — it should not stick to your fingers when you touch it and should hold the impression of your finger if you poke it (like playdough). If your cashew butter was on the runny side, you may need the remaining coconut flour. Set aside.
  • CARAMEL: Drain the soaked dates. To the bowl of a food processor, add the dates, vanilla, and salt. Turn the food processor on and blend, scraping down the sides as needed, until the dates are mostly broken down and semi-smooth, about 1-2 minutes. Add the coconut flour and blend until fully combined and formed into a ball. It should be thick and should not stick to your fingers; if it does, add more coconut flour 1 Tbsp at a time.
  • Transfer the caramel to a small mixing bowl and add 1/3 cup (47 g) of the chopped peanuts (adjust amount if altering default number of servings). Mix to fully incorporate. Then add the caramel/peanut mixture to the nougat and mix briefly. The goal is for each bite to have both, but also to create swirls and maintain some separation between the nougat and the caramel (see photo).
  • ASSEMBLY: Line a plate with parchment or wax paper and place your remaining chopped peanuts (2/3 cup or 94 g, unless adjusting default number of servings) in a shallow bowl or dish. Scoop out 1 ½ Tbsp amounts (we like this scoop) of the nougat/caramel dough and gently roll into balls. Then roll each ball in the crushed peanuts before placing it on the prepared plate. Repeat with the remaining dough. Set aside while you prep your chocolate.
  • CHOCOLATE: Add 1-inch of water to a small saucepan and bring to a low boil over medium heat. Once boiling, reduce heat to low / simmer. Add the chocolate chips to a small glass or metal bowl along with the coconut oil. Carefully place the bowl on top of the saucepan of simmering water. Heat, stirring occasionally with a spatula or spoon until fully melted and silky (~5 minutes). You can also melt the chocolate mixture in a heat-proof bowl in the microwave in 20-second increments. Remove chocolate from heat.
  • ASSEMBLY: Place one bite on a fork and use a spoon to pour the melted chocolate over the ball (don’t drop it in the chocolate or the peanuts will come off). Tap the fork handle on the side of the bowl to shake off excess chocolate, then place the ball on the parchment-lined plate and generously sprinkle peanuts on top. You can also drizzle the chocolate instead of coating (you may have chocolate left over), but we preferred the bites with more chocolate. Repeat with all remaining bites, then refrigerate for 15-20 minutes, or until the chocolate is set. We prefer them fully chilled for best texture.
  • Enjoy immediately! Leftover bites will keep for up to 1 week in the refrigerator or 1 month in the freezer.

Video

Notes

*Nutrition information is a rough estimate calculated with the lesser amount of coconut flour.

Nutrition (1 of 14 servings)

Serving: 1 energy bite Calories: 221 Carbohydrates: 27.2 g Protein: 5.8 g Fat: 11.7 g Saturated Fat: 3.6 g Polyunsaturated Fat: 1.6 g Monounsaturated Fat: 5.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 61 mg Potassium: 393 mg Fiber: 5 g Sugar: 18.8 g Vitamin A: 19 IU Vitamin C: 0 mg Calcium: 27 mg Iron: 1.3 mg

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  1. The Vegan Goddess says

    Like one of the commenters below, I made my own cashew cream about a month ago and it is in the fridge, still good and ready for this recipe. My homemade cashew cream is free of added sugars, salt and oils. This recipe is a good use for it.

    This dessert took a while to put together and is messy but it is delicious. It is too rich to make often but is fun to try.

  2. David says

    I made these with almond flour and they were delicious. I had to keep adding flour to the “caramel” because it took a while to not stick to my fingers. Maybe my dates were extra large.

    It was a bit fussy and created a lot to clean. I think next time I’ll just do the nougat and caramel at the same time in the food processor. There will definitely be a next time!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Hannah, cashew has a more neutral flavor, but almond could work. The flavor might not be quite as snickers-like. Let us know if you try it!

  3. Baiba says

    Dear Dana & Team,
    These taste BETTER than Snickers. They are so darn great that I didn’t even feel the need to add any chocolate.
    The most important thing in the recipe – good cashew cream. I had never had it, but wanted to try it for this recipe. I roasted and blended the cashews in a food processor. The cashew butter + syrup + coconut flour is magic.
    Thanks sooo much! :)

  4. Mo says

    Hello Minimalist Baker – hope your week is going well!
    Since this is the only method/way to reach you because you do not have an email address I figured here was my only option…
    Last night I signed up for your list serve and it stated that I would receive…
    Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE!”
    I have not received it yet. I did check my Junk/Spam folder and it is not there either.
    Please email me it to me here in a PDF format ideally.

    Thanks so much and looking forward to viewing the e-book and your other recipes.

    Take care, M

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mo, We’re so sorry for the trouble! The issue should now be resolved and you should receive a copy of the e-book shortly. Please let us know here if that’s not the case.

      • Jes says

        I didn’t make any modifications. I don’t need to when I make your recipes -they’re usually spot on. Like your homemade Twix recipe is perfect. I was a huge Snickers fan and this just didn’t taste like Snickers to me, although they were still delicious.

  5. Laura says

    What can I use besides coconut flour for structure, would oats be the next best thing? trying to cut back on fat content due to cholesterol issues I have, thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura, we haven’t tried this recipe with oat flour, but it might work! Let us know if you try it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Melissa, the snickers flavor comes from the peanuts but you could try any other nut you prefer. The final result will just have a different flavor profile. Hope this helps!

  6. Shawn says

    Is it possible to sub out the coconut flour for something?

    Would oat flour work? Sometimes coconut flour gets me itchy!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shawn, oat flour should work, just make sure to note the texture of the dough in the photos. You may need to add slightly more oat flour. You could also try a combination of oat flour and almond flour! Hope this helps. xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ruj, coconut flour is fine when eaten raw which is why we chose it! It is also absorbent! We haven’t tested it but you could try substituting oat flour and almond flour, however always note the doughs texture in the photos when changing up the flours to keep the final product consistent.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hello, we haven’t tried it, but you try could substituting oat flour and almond flour for the coconut flour. We just suggest noting the doughs texture in the photos. The flavor will be different but you could try substituting cashews for the peanuts.