Caroline Deisler Vegan Snickers Recipe You’ll Love

If you’ve ever craved a Snickers bar but wanted a healthier, vegan twist, Caroline Deisler’s vegan Snickers recipe is a game-changer. This delightful treat combines creamy peanut butter, luscious caramel, crunchy peanuts, and rich chocolate – all without any animal products.

It’s perfect for indulging your sweet tooth while sticking to a plant-based lifestyle. Whether you’re vegan, dairy-free, or simply looking for a wholesome homemade candy bar, this recipe delivers on flavor and texture.

Caroline’s approach emphasizes natural ingredients and simple techniques, resulting in a candy bar that’s both satisfying and guilt-free. You’ll love how easy it is to make these bars at home, and how customizable the recipe can be.

Ready to impress your friends and family with a vegan dessert that tastes just like the classic? Let’s dive into the recipe!

Why You’ll Love This Recipe

This vegan Snickers recipe is a perfect blend of sweet and salty, with layers of texture that will keep you coming back for more. Unlike store-bought candy bars, it’s free from preservatives, refined sugars, and dairy.

Here are some reasons why this recipe stands out:

• Simple, natural ingredients: Only whole-food ingredients that you can pronounce and trust.
• Rich, layered flavors: Creamy peanut butter, gooey caramel, crunchy peanuts, and smooth chocolate all in one bar.
• Customizable: Adjust sweetness, nuts, or chocolate types to your preference.
• Perfect for meal prep: Stores well in the fridge or freezer for quick snacks.
• Vegan and allergy-friendly: No dairy, eggs, or refined sugars, making it friendly for many diets.

Ingredients

• Base Layer: 1 cup medjool dates (pitted)
• 1 cup raw almonds or vegan cookie crumbs (for texture)
• 2 tablespoons coconut oil (melted)
• Caramel Layer: 1 cup raw cashews (soaked for 4 hours)
• 1/4 cup maple syrup
• 2 tablespoons coconut oil (melted)
• 1/4 cup almond butter or peanut butter
• 1 teaspoon vanilla extract
• Pinch of sea salt
• Nut Layer: 1 cup roasted peanuts (unsalted)
• Chocolate Coating: 1 cup vegan dark chocolate chips
• 2 tablespoons coconut oil (to thin chocolate)

Equipment

• Food processor or high-powered blender
• Mixing bowls
• 8×8 inch baking pan (or similar size)
• Parchment paper
• Saucepan (for melting chocolate)
• Spatula or spoon

Instructions

1. Prepare the base layer: Line an 8×8 inch pan with parchment paper. In your food processor, combine the medjool dates and raw almonds (or cookie crumbs) until finely ground and sticky.
2. Add the melted coconut oil to the date-almond mixture and pulse until well combined. Press this mixture evenly into the bottom of the prepared pan to form the base layer. Place it in the fridge while you make the caramel.
3. Make the caramel: Drain the soaked cashews and add them to the food processor along with maple syrup, coconut oil, almond or peanut butter, vanilla extract, and a pinch of sea salt. Blend until smooth and creamy, scraping down the sides as needed.
4. Spread the caramel evenly over the base layer. Sprinkle the roasted peanuts evenly on top, gently pressing them into the caramel to adhere. Return the pan to the fridge to set for at least 1 hour.
5. Prepare the chocolate coating: In a small saucepan over low heat, melt the vegan dark chocolate chips and coconut oil, stirring continuously until smooth.
6. Remove the pan from the fridge. Pour the melted chocolate over the peanut layer, spreading evenly with a spatula to cover all peanuts and edges.
7. Place the pan back in the fridge for at least 2 hours or until the chocolate is fully set and firm.
8. Once set, lift the parchment paper to remove the block. Cut into bars or squares using a sharp knife. Store in an airtight container in the fridge or freezer for longer shelf life.

Tips & Variations

“For a nuttier flavor, try using roasted almonds or cashews in the base layer instead of almonds. You can also swap peanut butter for almond butter in the caramel for a slightly different taste.”

• Use pecans or walnuts for a different nutty crunch.
• For a lower sugar version, reduce the maple syrup or substitute with date syrup.
• Add a pinch of cayenne pepper to the caramel for a subtle heat twist.
• Try dipping bars twice in chocolate for an extra thick coating.
• If you don’t have a food processor, finely chop ingredients and mix by hand, pressing firmly.

Nutrition Facts

Serving Suggestions

These vegan Snickers bars are perfect as a quick snack or dessert. Serve chilled with a cup of coffee or your favorite plant-based milk.

They also make excellent bite-sized treats for parties or lunchboxes.

For a fun twist, crumble the bars over vegan ice cream or blend pieces into a smoothie bowl for an extra peanut-chocolate kick. If you enjoy this, you might also want to check out other delicious recipes like Lemon Ricotta Pasta With Arugula Recipe, Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food, or a refreshing Halibut Dip Recipe to complement your meals.

Conclusion

Caroline Deisler’s vegan Snickers recipe is a wonderful way to enjoy a classic treat without compromising your dietary choices. The combination of wholesome ingredients, layered textures, and rich flavors makes it a standout dessert or snack.

Whether you’re making these bars for yourself, family, or friends, they’re sure to impress.

This recipe is not only delicious but also easy to prepare with minimal equipment and ingredients you likely already have in your pantry. Plus, it’s versatile enough to customize to your taste preferences.

Give it a try, and enjoy the satisfaction of homemade vegan candy that feels indulgent yet nourishing. For more inspiring recipes, explore our Lamb Tenderloin Recipes or try out the Horse Cough Syrup Recipe for natural wellness support.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Caroline Deisler Vegan Snickers”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A delicious vegan twist on the classic Snickers bar, featuring layers of nougat, caramel, peanuts, and chocolate. Perfect for a plant-based treat that’s both satisfying and indulgent.”, “prepTime”: “PT20M”, “cookTime”: “PT30M”, “totalTime”: “PT50M”, “recipeYield”: “12 bars”, “recipeIngredient”: [“1 cup raw cashews”, “1/4 cup maple syrup”, “1/4 cup coconut oil, melted”, “1/2 cup medjool dates, pitted”, “1/2 cup natural peanut butter”, “1/2 teaspoon vanilla extract”, “1/4 teaspoon salt”, “1 cup vegan caramel sauce”, “1 cup roasted peanuts, chopped”, “200g vegan dark chocolate, chopped”, “1 tablespoon coconut oil (for chocolate layer)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Soak cashews in water for 2 hours and drain.”}, {“@type”: “HowToStep”, “text”: “Blend cashews, maple syrup, coconut oil, dates, peanut butter, vanilla, and salt until smooth to form the nougat.”}, {“@type”: “HowToStep”, “text”: “Press nougat mixture evenly into a lined 8×8 inch pan.”}, {“@type”: “HowToStep”, “text”: “Spread vegan caramel sauce over the nougat layer.”}, {“@type”: “HowToStep”, “text”: “Sprinkle chopped roasted peanuts evenly over caramel.”}, {“@type”: “HowToStep”, “text”: “Melt vegan dark chocolate with coconut oil and pour over peanuts.”}, {“@type”: “HowToStep”, “text”: “Refrigerate for at least 2 hours until firm.”}, {“@type”: “HowToStep”, “text”: “Cut into 12 bars and serve.”}], “nutrition”: {“calories”: “280 kcal”, “proteinContent”: “6 g”, “fatContent”: “20 g”, “carbohydrateContent”: “22 g”}}