Want to know a secret?
Making homemade chocolate is easier than you think. These terrific triple-layered treats are delicious proof.
I decided to celebrate this week of Veganuary with a plant-based chocolate video. After all, we have all looked at vegan candy bars and wondered if they could ever match the real thing.
You can find out for yourself by giving my vegan treat a try.
Some of you may remember my attempts at replicating snickers a while back. Well, the new and improved version tastes more real and takes less than an hour for prep.
How great is that?
I took my high-powered blender for another spin for this healthy venture. I’m glad to report that my magic wand works wonders for creating the perfect stackable snicker bars. All you need are the right plant-based nougat recipe and a dash of determination.
Then voila, bask in the glory of these vegan delicacies.
So what’s hidden inside this yummy treat?
My vegan recipe balances the nutty, chocolaty goodness of the OG snickers with the perfect ratio of nutritiousness. These bars are an infusion of creamy almond butter and sticky maple syrup wrapped in sinister dark chocolate. Each bite takes you on a guilt-free candy trip that ends on a sweet and wholesome note.
I can’t decide if the best part of this recipe is that it steers clear of artificial additives and preservatives. Or that making it in a blender makes the process fun.
You be the judge.
What I do know is that these healthy snicker bars will put store-bought renditions to shame.
What to Expect?
- 100% vegan
- No Dairy
- No refined sugar
Practical Tips for Homemade Vegan Snickers Bars
Every home cook knows that the key to any vegan dessert lies in its texture and taste. Once you get these features right, nobody can guess that they are munching on a plant-based treat. I went through numerous taste tests to nail this recipe.
Here are a few things I learned along the way:
Going Coco for Cacoa Butter
If you have read the back of a chocolate bar wrapper, you know how many processed ingredients and additives get stuffed into the nougat. I took a healthier route by finding a near-perfect replacement.
It turns out, a balanced ratio of cacao butter and coconut oil can replicate the creamy and crispy texture of regular chocolate bars. Cacoa butter works well for this recipe because it has that golden nougat color and richness.
Sometimes I wish I was Elsa from Frozen. I could zap around the kitchen to ensure that my bars did not turn into a melting mess. Since I can’t do that, I have to team up with my freezer.
Remember to get a freezer-safe pan for the recipe because homemade chocolate recipes need extra chilling time. You will put the tray in and out of the freezer between each stage. If the chocolate stage takes time, place your tray in the fridge and coat the bars in batches.
Making homemade chocolate bars needs extra effort. A high-powered blender reduces prep time by simplifying the many steps required to whip up this multi-layered treat.
I used a one-pound loaf pan to make these homemade chocolate bars. You can use a smaller pan or Twinkie mold to create a bite-sized version. Either way, do ensure that you cut the nougat-caramel layer carefully and precisely before dipping the bars in chocolate.
Now let’s learn how to tweak the taste to get the flavor right.
Healthy Hacks for Vegan Snicker Bars
Matching the taste and consistency of the OG snickers can feel intimidating. Yet, the right plant-based ingredients can help you create this deceptive dessert. It’s pure magic!
Have a look at my healthy cheat sheet for this vegan recipe:
- Do you want to amplify the sweetness? You can substitute maple syrup with date syrup or brown rice syrup. It won’t be that sticky, though!
- Dark chocolate vs. milk chocolate? Dairy-free dark chocolate wins this battle. It is a rich and healthy addition to this vegan recipe. The ’bittersweet taste balances the sweetness of the other ingredients.
- How to boost the caramel flavor? A pinch of Maca powder will do the trick.
- Can you substitute almond butter? Sure, swap it with peanut butter, cashew butter, sunflower seed butter, or tahini. These buttery treats are as nutty and creamy as the almond version.
Are peanuts important? Peanuts are the classic crunchy component of the OG snicker. If you are not a fan, switch them with pecans, macadamia nuts, or cashews.Print
- Prep Time: 40 mins
- Total Time: 40 mins
- Yield: 10 bars 1x
- 200 raw cashew nuts, soaked in cold water overnight or in boiling water for 15 minutes
- 100 g cacao butter
- 6 tbsp maple syrup
- 2 tsp vanilla extract
- 200 g pitted dates, soaked in boiling water for 15 mins
- 130 g almond butter
- 3 tbsp maple syrup
- A pinch of salt
- 1 tsp vanilla extract
- 100 g roasted peanuts
- 200 g dark chocolate
- 2 tsp coconut oil
- Soak your cashews overnight or warm them in the water on the same day.*
- Drain the soaked cashews and chuck them into the blender.
- Add cacao butter, maple syrup, and vanilla.
- Blend until you reach a completely smooth consistency.
- Line a loaf tin (one-pound tin) with grease-proof parchment paper.**
- Pour the nougat mixture into the tin.
- Tap the pan on the countertop twice or thrice to remove air bubbles.
- Use the back of the spoon to smoothen its surface.
- Pop it in the freezer to set while you make the other layers.
- Drain the soaked dates and add them to the blender.
- Add almond butter, maple syrup, vanilla extract, and a pinch of salt.
- Blend the mixture until it’s well-combined and silky smooth.
- Spread the caramel over the nougat layer. ***
- Sprinkle the peanuts over the caramel and press them down into the caramel so that the surface becomes quite even.
- Pop it back into the freezer for approximately 1 hour so the layers can set.
- Slice the bar once the nougat and caramel layers have firmed up completely.
- Chop a slab of dark chocolate into small, finely sliced pieces.
- Chuck them in a wide-bottomed bowl and add some coconut oil.
- Place the bowl over a water bath (pan of boiling water).
- Stir constantly as the chocolate melts. ****
- Dip the caramel nougat bars into the melted chocolate.
- Make sure the bars are completely coated.
- Carefully lift the homemade chocolate bars out of the bowl and place them onto a lined baking sheet.
- After assembling all the chocolate bars, shift the baking tray into the fridge.
- Let the bars set for some hours (or until the chocolate coating hardens).
*Soak the cashews in water for 4-6 hours. Or you can pour boiling water over the cashews then soak them for 1 hour. Later drain and blend as instructed.
**Baking paper makes removal easier.
***Make sure the nougat is set to prevent the layers from merging into each other.
****Avoid overheating. Otherwise, the chocolate will split.
Keywords: vegan snickers bars, healthy snickers bars, vegan bars, vegan chocolate, vegan dessert, veganuary, vegan recipes, vegan, plant based, healthy, snickers, homemade snickers, healthy snickers
Celebrate veganuary with homemade chocolate bars. Post your vegan ventures online by adding the #joyfulhomecooking. I can’t wait to see what my fellow food lovers create with this rendition!
Tags: #healthyvegansnickersbars #homemadechocolatebar #vegansnickersbars
Are you looking for more vegan recipes? I have a bunch of simple yet delicious vegan desserts for you.
Press play and learn how to make my homemade snicker bars. Follow my Instagram channel for fun food stories and easy-to-follow tutorials.