If there’s one thing I remember from childhood, it’s how much I loved Halloween candy. A fun-size Snickers could make my night. But now I’ve recreated a version that’s even better—raw, no-bake, vegan, gluten-free, dairy-free, grain-free, and truly delicious.
I wanted to make an indulgent yet cleaner Snickers that captures the classic layers: a soft, nougat-like base; a gooey caramel center with plenty of crunchy peanuts; and a dark chocolate coating that seals it all in. These bars slice nicely into individual or fun-size pieces and keep well in the freezer, making them perfect for guests or holiday gatherings.
I made the bars in an 8×4 loaf tin lined with parchment, which creates a rectangular block that you can slice into eight bars, and then cut into thirds for smaller pieces. They are rich but relatively low in refined sugar, so they hit that dessert spot without the overload.
One tip from my test runs: pack plenty of peanuts into the caramel layer. If you find you didn’t add enough, simply press extra crushed peanuts on top after pouring the caramel. In the recipe below I recommend about 3/4 cup peanuts pressed into the caramel, which gives a satisfying crunch in every bite.
When you pull the frozen layered block from the freezer, use two forks to transfer each bar into the melted chocolate. Work quickly—the chocolate will start to set as the frozen bars spin around in it. After coating, gently wipe off excess chocolate and place the bar on a wire rack set over a sheet pan. Immediately sprinkle chopped peanuts and a pinch of flaky sea salt so they stick before the chocolate hardens. Repeat for the remaining bars and return them to the freezer to set completely.
I often use a high-quality dark chocolate for coating. You can cover the entire bar, pour chocolate over the top of the whole block before slicing (for a thinner top layer), or drizzle chocolate for a lighter finish—choose the method you prefer.
The caramel here is the same one I use in my Twix bars because it works so well. Adding the peanuts transforms the texture into that perfect crunchy-and-melty Snickers profile, while the nougat base stays soft and pillowy—surprisingly close to the nostalgic treat.
I hope you enjoy making these as much as I did. They’re a great healthier twist on a classic and are sure to be a hit. Can’t wait to hear what you think!
xx Rachael
SHOP THIS POST
Raw Snickers Bars
Ingredients
Base
- 6 dates
- 1/2 cup cashews
- 1/2 cup coconut flour
- 2 tbsp maple syrup
- 2 tbsp coconut oil
- 1/4 cup coconut butter
Caramel Layer
- 1/2 cup almond butter
- 1/4 cup coconut oil
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- pinch sea salt
- 3/4 cup peanuts
Chocolate Coating
- 1.5 dark chocolate bars
- 1 tbsp coconut oil
- 1/4 cup chopped peanuts
- 1/4 tsp flakey sea salt
Instructions
Base Layer
-
Combine all base ingredients in a food processor or high-powered blender and pulse until the mixture forms a dough-like consistency.
-
Line an 8×4 loaf tin with parchment and press the nougat mixture evenly into the bottom. Chill in the fridge or freezer while you prepare the caramel layer.
Caramel Layer
-
In a small saucepan over low heat, combine almond butter, coconut oil, maple syrup, vanilla, and a pinch of sea salt. Stir and simmer until fully liquefied, about 2–3 minutes.
-
Remove from heat, let cool slightly, then pour the caramel over the chilled base. Sprinkle and gently press peanuts into the caramel so they sink in slightly.
-
Transfer the pan to the freezer to harden completely for several hours or overnight.
Chocolate Coating
-
When the layers are fully frozen, lift the block from the tin using the parchment and place on a cutting board. Cut into 8 bars and, if desired, cut each bar into thirds for fun-size pieces.
-
Melt dark chocolate with coconut oil in a wide, microwave-safe bowl or over a double boiler until smooth and pourable.
-
Using two forks, transfer a frozen bar into the melted chocolate and coat about three sides, or coat as you prefer. Wipe off excess chocolate and place the bar on a wire rack over a sheet pan. Immediately sprinkle with chopped peanuts and flaky sea salt before the chocolate sets.
-
Repeat for all bars and return them to the freezer to harden. Store finished bars in an airtight container in the fridge or freezer for longer storage.
-
Enjoy!