Vegan Snickers (No-bake, Gluten-free, Raw)


Happy Snickers

Back when I was a kind, snickers are one of my favorite snacks. I don’t know about you, but growing up, my mom didn’t stock any snacks at home. I got to have snacks as a reward for when I got good grades at schools or on special occasions. Therefore, whenever I had the chance to choose my own snack, snicker is always my first choice. Living in such a crazy world right now, most people are living under stress and anxiety. My goal of this website is not only to promote veganism, but also to make the world a better place. I want to create contents for the sake of bringing happiness to people, not solely for creating contents. I always associate snickers with happy memories and it seems that snickers is the most “wanted” snack for most vegans. Hence, when I was looking for inspiration for my next blog post, I decided to share my veganized and healthified version of my vegan snickers. ☺


Fuel Good To Feel Good.

For almost all of the time, I like to recreate “normal” or some might say “evil” food with whole food ingredients. Check my matcha cheesecake, vegan oreo and caramel pretzel chocolate bark recipes for more vegan dessert ideas! It’s my belief that you have to fuel good to feel good. So for this vegan snickers recipe, I chose to use all natural ingredients. You can easily make it zero waste by purchasing ingredients in bulk. Please note that I used almonds in this recipe instead of peanuts as it’s the only kind of nuts I have in my house at the moment. Feel free to use any nuts or even seeds of your own choice. 😉 Cooking is meant to be fun and creative. 😘


Nougat Layer

For the nougat base, I use a mix of oats and shredded coconut. Oats give the nougat layer crunchiness, while shredded coconut brings fluffiness. The combination of these two provide a perfect imitation of the nougat layer in snickers.

Caramel Layer

As for the caramel layer, I used dates, maple syrup and almond butter (or you can use peanut butter for more authentic outcome). I love using dates to make caramel in vegan desserts. Not only is it naturally sweet, the texture of blended date paste pretty much the same as the caramel. So, you can skip the hassle of boiling and stirring process in traditional caramel making. Most importantly, if you have made caramel before, you will be shocked by how much sugar, butter and cream are used in the process. But by using date, you can greatly reduce the amount of sugar added to the caramel, and no butter and cream are needed as well. Isn’t it a win-win situation? 😎


Easy. No Bake. Simple.

And after making the nougat and caramel layers. All you have to do it to layer them, chill until firm. Melt some of your favorite chocolate bars and then dip them into the melted chocolates. Easy peasy lemon squeezy right? Making these vegan snickers are not only easy, but it’s also a fun thing to do with your kids or family. Next time, instead of buying your kids a snicker bar, why not make some healthy vegan snickers with them? 🙌

Quick Ice Cream Hack

You can also keep stick them in the freezer for a quick frozen treat on a hot summer day! These vegan snickers taste like vegan magnum with caramel and almonds and they are HEAVENLY! 😍

Vegan Snickers (No-bake, Gluten-free)

Recipe by Angie @ The Floral VeganCourse: DessertCuisine: AmericanDifficulty: Medium


Prep time


Cooking time



My childhood favorite snack made vegan!


  • Nougat Layer
  • 1 cup oats (gluten-free if needed)

  • 1/2 cup shredded coconut

  • 2 Tbsp sweetener of your choice (here I used maple syrup)

  • 1 Tbsp melted cacao butter (or coconut oil)

  • 1 tsp vanilla extract

  • 1/2 cup plant milk (here I used almond milk)

  • Caramel Layer
  • 1 cup of medjool dates

  • 3 Tbsp almond butter

  • 1 tsp maca powder (optional but it gives it an extra caramel-y flavor)

  • 2 Tbsp sweetener of your choice (here I used maple syrup)

  • 1 tsp vanilla extract

  • 1 cup almonds (I used activated)

  • Chocolate Coating
  • 150g dark chocolate*


  • Nougat Layer
  • Place 1 cup of oats in a high-speed blender, blend until it turns into oat flour.
  • Pour the oat flour into a mixing bowl. Add shredded coconut, melted cacao butter, vanilla extract, maple syrup and almond milk. Mix until everything is well incorporated.
  • Let it sit for 5 minutes. The mixture will thicken a bit.
  • In a lined baking tray (I use a loaf pan), press the nougat mixture evenly and firmly into the bottom of the pan.
  • Place the pan into the freezer for the nougat layer to firm up a bit while you work on the caramel layer.
  • Caramel Layer
  • Place all caramel ingredients into a high-speed blender. If the dates you are using are not super soft, place them in warm water for 15-20 minutes until they soften. Blend until smooth.
  • Slightly crush the almonds.
  • Take the caramel mixture out and mix in the crushed almonds.
  • Take the pan from the freezer and spread the caramel mixture evenly on top of the nougat layer.
  • Place the pan back into the freezer and chill for at least 3 hours (preferably overnight) for the bars to set.
  • Chocolate Coating
  • Take the pan out from the freezer. Using a sharp knife, slice them into 8 bars.
  • Melt the chocolate using double boiler method. Temper the chocolate (optional**). Carefully dip one bar into the melted chocolate, hold it for 5 seconds above the melted chocolate to allow the excess to drip off.
  • Place the dipped bar on a piece of parchment paper. Continue with the remaining bars. Then place the vegan snickers into the refrigerator for the coating to harden.
  • Keep those bars in the refrigerator for 2 weeks and in the freezer for up to 1 month.


  • * You can use whatever percentage of chocolate you like, but I personally prefer dark chocolates as the bar itself is already sweet enough.
  • ** You can temper the chocolate using the method here, or you can omit this step. Just make sure you keep these vegan snickers in the fridge at all times as untempered chocolates will melt faster under room temperature.

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