Vegan Snickers Date Caramel Bars

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Indulge in a rich, satisfying classic with a whole-food twist. These homemade Vegan Snickers Bars feature a soft, oat-based chewy nougat layered with a luscious Medjool date caramel, all topped off with crunchy roasted peanuts and a sprinkle of sea salt. Made with simple, unrefined ingredients, they offer all the iconic sweet, salty, and chewy goodness of the original candy bar, no baking required.


Ingredients

The Chewy Nougat

  • 1 cup oat flour (blended rolled oats)
  • 1/4 cup smooth peanut butter (100% peanuts, no added oil)
  • 2 tbsp maple syrup
  • 1–2 tbsp unsweetened plant milk
  • Pinch of fine sea salt

The Peanut Caramel Layer

  • 1 cup Medjool dates (soaked and drained)
  • 3 tbsp smooth peanut butter
  • 1 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • Pinch of flaky sea salt
  • 1/2 cup roasted, unsalted peanuts

Instructions

Prep Work

Line an 8 × 4-inch loaf pan with parchment paper, leaving enough overhang on the sides so you can easily lift the finished slab out later.

Layer 1: The Chewy Nougat

  1. Mix the base: In a medium bowl, combine the oat flour, 1/4 cup peanut butter, maple syrup, and fine sea salt. Stir until a crumbly dough forms.
  2. Adjust texture: Add the plant milk 1 tablespoon at a time, mixing until the dough holds together into a firm, moldable texture.
  3. Press into pan: Transfer the nougat mixture into the prepared loaf pan. Press it down firmly into an even, compact layer across the bottom.

Layer 2: The Peanut Caramel Layer

  1. Blend the caramel: Place the soaked Medjool dates, 3 tablespoons peanut butter, melted coconut oil, vanilla extract, and flaky sea salt into a food processor or high-speed blender. Blend until smooth and creamy.
  2. Spread the caramel: Spread the date caramel evenly over the nougat base.
  3. Add the crunch: Scatter the roasted unsalted peanuts over the caramel layer. Gently press them down so they sink slightly into the caramel and stick.

Chill & Slice

  1. Freeze: Place the pan in the freezer for at least 1 to 2 hours to let the layers firm up completely.
  2. Cut into bars: Lift the block out using the parchment paper overhang and place it on a cutting board. Slice into 6 to 8 bar-sized portions using a sharp knife.
  3. Store: Keep stored in an airtight container in the freezer for the best firm texture, or in the fridge for a softer bite. Enjoy!

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