Vegan Snicker Bar Recipe

Prep: 30 mins – Total: 3 hrs 30 mins


  • 3/4 cup cashew butter or almond butter (I use raw cashew butter)
  • 1/4 cup + 1 tablespoon melted coconut oil
  • 1/4 cup honey or maple syrup (I like to use honey)
  • 4-6 tablespoons coconut flour or almond flour
  • 3 teaspoons vanilla extract
  • 1/2 teaspoon flaky sea salt, plus more for topping
  • 1 1/2 cups real maple syrup
  • 3/4 cup canned full fat coconut milk, use only the coconut cream, no water
  • 1 tablespoon creamy peanut butter
  • 1 cup roasted peanuts
  • 12 ounces dark chocolate, chopped


  • Line an 8×8 inch square pan with parchment paper.
  • To make the “nougat” layer. In a bowl, melt together the cashew butter, 1/4 cup coconut oil, and 1/4 cup honey/maple in the microwave until combined, about 30 second to 1 minute. Stir in 1 teaspoon vanilla, 4 tablespoons coconut flour, and salt until combined. The mix should be creamy and drizzly, but if it feels too runny, add 1 tablespoon flour. Spread the mix into the prepared pan. Sprinkle 2/3 cup peanuts overtop. Freeze until firm, about 20 minutes.
  • In a medium pot, combine the 1 cup maple syrup and 1/2 cup coconut cream and bring to a boil over high heat. Boil 8-12 minutes or until thickened to a caramel like sauce. Remove from the heat and stir in the peanut butter and the 1 teaspoon vanilla. Let the mix cool slightly, then pour over the “nougat” layer. The caramel should begin to stiffen. Freeze while you make the gooey caramel layer.
  • Working with the same pot, combine 1/2 cup maple and 1/4 cup coconut cream. Bring to a boil over high heat. Boil 7-11 minutes or until thickened to a caramel like sauce. Remove from the heat and stir in 1 teaspoon vanilla. Pour the sauce over the first caramel layer, then sprinkle 1/3 cup peanuts over the caramel. Freeze 1-2 hours, until the caramel is firm.
  • Cut into 16 bars. Freeze 15 minutes. 6. Melt the chocolate and coconut oil in the microwave until melted and smooth. Let cool 5 minutes. Cover/dip each bar in chocolate, return to the freezer to let the chocolate set up, about 10 minutes. Keep stored in the fridge for up to 2 weeks.

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