You had us at homemade ~vegan~ snickers. We teamed up with Nikki Elisheva of My Sweet Belly to share her recipe on how to make a raw version of the candy bar.
“These are my favorite raw vegan desserts! Since they are so nutrient-dense, they’re more filling than a traditional candy bar. They take a bit of time to make but are so worth the wait. I love them in the morning with coffee or tea or as a quick 3 p.m. pick-me-up. Plus, they last in the freezer for up to three months,” Nikki shares.
Hangry? Grab a GF and vegan snickers bar.
Read on to learn the step-by-step instructions.
Raw Vegan Snickers Bars
Dietary InfoGluten-Free, Vegan, Can Be Nut-Free
Serving Size10
Prep Time10 minutes
Cook Time2 hours
Ingredients:
*for a nut-free version, substitute all nut ingredients for sunflower seed butter and sunflower seeds
No-Bake Brownie Base
1/3 cup + 1 tablespoon flax seeds
Generous 1/4 cup cocoa/cacao powder (sweeten with monk fruit sugar until desired sweetness)
4 tablespoons powdered peanut butter (use sunflower seed butter for nut-free)
3/4 cup Medjool dates, pitted (roughly 9 dates)
1 teaspoon vanilla extract
Pinch of Himalayan pink salt
Cream Layer:
1/2 cup coconut cream
2/3 cup soaked cashews
1/2 cup coconut flour (can also use oat or almond flour)
2 tablespoons maple syrup/agave
1 teaspoon vanilla extract
Caramel Layer:
1/3 cup maple syrup/agave
1/2 cup coconut milk
6 tablespoons coconut sugar/brown sugar/golden monk fruit sugar
Generous 1/4 cup smooth peanut butter/sunflower seed butter
Pinch of Himalayan pink salt
4 tablespoons peanuts/sunflower seeds
Chocolate Layer:
6 tablespoons cacao butter, melted
1.5 tablespoon coconut oil, melted
3 tablespoons maple syrup/agave
1/2 cup cocoa powder
Instructions:
1. Soak cashews in water for 1-2 hours. (You can also boil the cashews for 20 minutes, if short on time.)
2. Make the raw brownie base first: blend the flax seeds into a fine flour and then blend all the ingredients together, until it is a dough-like, sticky consistency. Line a 5-inch pan with parchment paper and press dough down firmly into the pan.
3. Make the cream layer: blend all ingredients together until smooth and creamy. Pour the cream layer over the no-bake brownie base. Place in freezer until firm (about 1 hour).
4. Make the caramel layer: put all the ingredients for this layer into a saucepan, except for the peanuts or seeds you’re using. Bring ingredients to a boil, stirring occasionally. Let this mixture simmer for 15 minutes until it thickens. Pour the caramel layer over the cream layer. Place peanuts or sunflower seeds (nut-free) on top. Place in the freezer for 30 minutes.
5. Make the chocolate layer: melt cocoa butter and the coconut oil in a pan, on low-medium heat. Stir occasionally to avoid burning. (You can also use a microwave and head on 20-30 seconds, stirring until melted.) Pour the chocolate onto the caramel layer and place in the freezer for 15-30 minutes.
6. Cut snickers bars into thick slices and enjoy!
**Store in the freezer in a sealed container for up to three months. If doing so, make sure to let the snickers bars defrost for 20 minutes before serving.
Nikki Elisheva is a three-times-published medical author, with an MBA and BS in Biology and Chemistry and a knack for picking up on the latest health trends. She spends a lot of her time developing delicious recipes and consulting with restaurants in Miami Beach. She is currently working on the publication of her first cookbook. For more tropical vibes, see her Instagram @MySweetBelly.
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