Indulge in the deliciousness of homemade Snickers Bars with this easy, no-bake recipe!
Perfect for satisfying your sweet tooth, these bars feature layers of oat flour nougat, date caramel, crunchy peanuts, and a smooth chocolate topping. Follow these simple steps to create a healthier version of your favorite candy bar.
This recipe is part of my Feel Good Treats Summer series, where we’re all about enjoying your favorite treats but making them healthier so you feel really freaking good! All the treats are damn delicious and also happen to be gluten-free, dairy-free, refined sugar-free, anti-inflammatory, and mostly vegan.
I started developing these feel-good treats after being diagnosed with Lyme disease. Check out the story and video here!
Watch the how-to video for this recipe on Instagram and TikTok.
Healthy Snickers Bars
Cuisine: Dairy Free, Gluten Free, No Refined Sugar, VeganBars are best stored in the fridge and will last there for up to 10 days. You can also place them in the freezer, where they will last for up to one month – just let the bars thaw for 5 or so minutes before enjoying.
Ingredients
- Caramel Layer
2 packed cups Medjool Dates, pitted
¼ cup Peanut Butter
2 teaspoons Vanilla extract
¾ teaspoon Salt
- Nougat Layer
1/3 cup Oat Flour*
½ cup of the Date Caramel
½ cup Roasted, salted Peanuts
water if needed
Additional 1/3 cup Salted Peanuts for topping layer
- Chocolate Layer
½ cup dairy free chocolate chips
1 Tablespoon Coconut oil
Flakey salt
Directions
- Preparation
- If your dates are firm, transfer packed + pitted dates into a bowl and cover with hot water to soak for 10 minutes to soften them.
- Line a standard (9×5”) loaf pan with parchment paper.
- If you did #1, Drain any excess liquid off of the Dates (they should be moist, but not dripping). Add dates, peanut butter, vanilla and salt to a high speed food processor.
- Blend for a few minutes, scraping the sides periodically until it is thick and smooth. If the mixture is not coming together you can add 1-2 Tablespoons of warm water to the mixture if needed.
- Remove the Date “Caramel” from the food processor (no need to wash out the food processor yet).
- Add the Oat Flour* with ½ cup of the Date Caramel and process until well incorporated. Add the peanuts and pulse to quickly incorporate, while keeping them in chunks. This should form a slightly sticky “dough” that will hold together when you pinch it that forms the nougat layer.
- Assembly
- Press the Oat Flour Nougat into the pan and press into an even layer.
- Spread the date caramel on the nougat. If it is too sticky – you can wet your spatula or hands with water or coconut oil to help spread.
- Sprinkle on the added peanuts and press the nuts into the caramel slightly.
- Melt your chocolate and coconut oil, stirring frequently until fully melted and combined.
- Pour the melted chocolate into the loaf pan as the final top layer and spread smooth reaching all corners. Sprinkle with flakey sea salt. Cool in the freezer until set
- Remove from the tray by holding the parchment paper corners and set onto a cutting board. Slice into bars with a warm knife. Store in fridge or freezer. Enjoy!
Crazy delicious!!