Description
This Giant Snickers Bar is a decadent vegan treat that layers a crunchy nutty base, creamy cashew filling, peanut caramel, and a rich chocolate coating. Perfectly sweetened with dates and natural syrups, it’s a wholesome alternative to traditional candy bars, free from dairy and refined sugars. Ideal for parties or special occasions, it requires no baking and is completely plant-based.
Ingredients
Scale
Base
- 2 ½ cups flaked almonds
- ½ cup cashews
- 9 medjool dates (pitted)
- 1 tablespoon coconut nectar (or maple syrup)
- 1 tablespoon coconut butter (or creamed coconut)
Creamy Filling
- 2 cups cashews (soaked in water for 4 hours and rinsed)
- ½ cup creamed coconut (or coconut butter, melted)
- ¼ cup maple syrup
- â…“ cup plant-based milk
- 2 teaspoons lemon juice
- 1 teaspoon vanilla bean paste
Peanut Caramel
- 15 medjool dates (pitted)
- 8 tablespoons peanut butter
- ½ cup plant-based milk
Garnish
- ½ cup roasted peanuts (for garnish)
- 2 cups vegan-friendly chocolate (for garnish)
Instructions
- Prepare the base: Add the flaked almonds and ½ cup cashews to a food processor. Process until it reaches a light crumb consistency.
- Add sticky ingredients to base mix: Incorporate the 9 pitted medjool dates, 1 tablespoon coconut nectar (or maple syrup), and 1 tablespoon coconut butter (or creamed coconut) into the processor. Blend until the mixture sticks together forming a dough-like texture.
- Form base layer: Press this mixture tightly and evenly into the base of a loaf tin. Use a spatula to smooth out the surface.
- Freeze base: Place the loaf tin in the freezer and set aside the base while preparing the filling.
- Make creamy filling: Combine soaked cashews, creamed coconut (or melted coconut butter), maple syrup, plant-based milk, lemon juice, and vanilla bean paste in a blender. Blitz until the mixture is completely smooth and creamy.
- Layer creamy filling: Pour this smooth filling over the frozen base in the loaf tin, then return it to the freezer to set for about one hour.
- Prepare peanut caramel: While the filling sets, blend 15 pitted medjool dates, peanut butter, and plant-based milk until the mixture is completely smooth. Add more plant-based milk if necessary to facilitate blending.
- Add caramel layer: Remove the partially frozen snickers bar from freezer and spread the peanut caramel evenly over the creamy filling using a spatula.
- Apply peanuts garnish: Sprinkle roasted peanuts evenly over the caramel layer and press them in gently to secure in place.
- Final freeze: Return the whole bar to the freezer for at least 6 hours or preferably overnight to completely set.
- Remove from tin: Once fully frozen, carefully remove the snickers bar from the loaf tin or container while still frozen to maintain shape.
- Coat with chocolate: Pour vegan-friendly melted chocolate over the top and use a spatula to coat the sides evenly.
- Optional peanut topping: Sprinkle additional chopped peanuts on top if desired for extra texture and appearance.
- Slice: To cut, heat a knife in hot water and wipe it dry before slicing to achieve clean cuts.
- Serve: Enjoy the giant Snickers bar frozen, semi-frozen, or defrosted depending on your preferred texture.
Notes
- Soak cashews for at least 4 hours or overnight to ensure a smooth creamy filling.
- Use a hot, wet knife for slicing to prevent the chocolate from cracking or sticking.
- Can be stored in the freezer for up to two weeks for best freshness.
- Choose vegan-friendly chocolate to keep the recipe plant-based.
- Adjust sweetness by varying the amount of dates or maple syrup to your taste preference.
