Plant-Based Snickers

Plant-Based Snickers

Makes 25-30 bars


- 1 C of raw almond meal

- ½ C soaked (for 1 hour) cashews

- 4 Tbsp coconut cream

- 2 Tbsp maple syrup

- 1 Tbsp coconut butter

- Pinch of sea salt

- ¼ C of water

Caramel layer

- 10-12 oz of medjool or deglet dates

- ½ C of water

- 1/3 C salted whole peanuts

- 1 tsp vanilla extract

- Set aside another 1/3 C of whole peanuts

Vegan Chocolate

- 1 ½ C carob chocolate chips

- 3 Tbsp coconut butter



Blend all contents in food processor until thoroughly smooth. Place parchment paper on 12 in. x 6 in. baking pan. Spread contents evenly, chill in freezer for at least 30 min.

Caramel layer

Blend in food processor until thoroughly smooth, spread on top of chilled base, top other 1/3rd cup of whole salted peanuts on caramel layer, lightly press into layer, chill again for 30 min - 1 hour.


Microwave carob chips and coconut butter for 50-60 seconds. Mix thoroughly. Remove pan from freezer, cut out ½ in. x 2 in. bars, cover with chocolate by dabbing a spoon of chocolate on parchment paper, place bar on top of that section (once cooled chocolate will harden and come off nicely), cover bar with chocolate using a spoon and build on to the sides. Place in freezer to harden for another hour and Enjoy!


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