These sweet little Vegan Snickers Bites are ridiculously easy to make and involve no baking and barely any labor. These vegan chocolates are the perfect treat for adults and children alike--and anyone can make them regardless of cooking experience.
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Hey Internet, do you like chocolate? I mean… you probably wouldn’t be searching for vegan snickers if you didn’t.
Oh, and I hate those stupid jokes about how food bloggers tell too many stories. Not nowadays!
Now we try to give you tons of helpful information. At least I do.
I do have to tell you a one sentence story though--just one sentence I swear. When I was a kid, my dad would take my brother and I trick or treating, but then steal all our Snickers as “parent tax.” LOL.
Seriously though--chocolate and candy are my two main vices, sweets-wise. Yall know I’m more of a savory girl, but I do love chocolate.
And if I could pick a dessert, it would be candy (or ice cream) every time.
Now don’t get me wrong, I like cookies, and I like cake (when I make it, which sounds horribly conceited but it’s true, I’m very picky)… but candy and chocolate are some of my favorites.
BUT! These little guys are a lot healthier and they’re already portion controlled.
I love that you can make as many or as few as you’d like. I try to always keep the ingredients on hand.
It’s funny, when I was younger I used to hate fun-sized bars… what’s fun about less candy?
But now I really appreciate it since I’m older and wi--well I thought I was getting wiser but I’m actually just getting more gray hair.
REGARDLESS.
These vegan snickers are actually just made from whole foods like dates, peanuts (substitutes available), nut butter, coconut, and a cheeky bit of chocolate.
Okay, so the chocolate on the outside isn’t exactly a whole food.
But if you look around you can find chocolate sweetened only with coconut sugar, or you could melt some unsweetened chocolate if you prefer.
Anyway. Let’s get into those ingredients.
P.S. If you're into easy desserts, try my list of 50+ No Bake Vegan Desserts!
What You’ll Need
- Medjool Dates: These are the stickiest, sweetest, and fattest dates available at most grocery stores. Deglet dates are fine and they’ll work for this, but I really recommend searching for or ordering some Medjool dates for this because, well, just because of what I just described. They act as the vessel for our vegan snickers goodness and they actually also take the place of the nougat--chewy and sweet. YUM.
- Cashew butter: I used salted cashew butter in place of caramel here for simplicity but also because I feel like the flavors are really close. Now if you wanted to still have the caramel, I have a vegan caramel sauce recipe, and you could totally make that. But I was lazy and wanted to try this salted cashew butter and it was also super close. If you can’t have cashews, try the caramel or use any other nut or seed butter instead.
- Chopped dry roasted peanuts: I feel like you can’t have snickers without peanuts. It’s just part of the flavor and awesomeness that is snickers. BUT! If you cannot have peanuts or someone in your house is allergic, you can use any other nut. I feel like pecans would be particularly good here. Sunflower seeds could also work. Can’t have nuts or seeds? Try using your favorite vegan cereal instead.
- Finely shredded coconut: I LOVE unsweetened finely shredded coconut here--it’s just perfect for some reason, even though real snickers doesn’t have coconut. I don’t know why, it just works. And the finely shredded kind ensures you won’t have any big chunks of coconut in your little fun-sized treat. But skip it if you feel like it’s too weird.
- Chocolate: You need some kind of chocolate to melt for the shell of the candy. It keeps everything together and makes it all that much more delicious. I like to use vegan chocolate chips because they melt easily. You could use dark chocolate, vegan milk chocolate, a naturally sweetened chocolate, or even unsweetened chocolate if you prefer.
- Coconut oil, optional: Coconut oil is completely optional--it just makes the chocolate sauce a little smoother, and shinier when it cools. But skip it if you’re oil-free. I usually cook oil-free, but make a few exceptions if the occasion calls for it.
- Flaky sea salt, optional: I love to add a little sprinkle of flaky sea salt for that extra something. Salt really brings out the flavor in chocolate. But skip it if you don’t have any.
How to Make Vegan Snickers Bites
- If your Medjool dates are not yet pitted, take a knife and slice carefully down one side of the date. Remove the pit and discard--now your dates are ready for stuffing.
- Add the cashew butter--I like to use a small butter knife to apply a nice amount of nut butter to each inside wall of the date--about a teaspoon or so.
- Stuff in a bunch of the chopped peanuts. I like to really pack them in there, but feel free to use more or less as you’d like.
- Sprinkle in the coconut shreds--they’ll stick to any showing nut butter and go into the crevices of the peanuts. If they’re not sticking, add another tiny little dollop of cashew butter.
- Lightly squeeze the dates closed and place them on a wax or parchment paper lined plate or small tray and freeze for about 1-2 hours.
- When you’re ready to cover them in chocolate, melt the chocolate chips or chunks and coconut oil (if using) in a small bowl. I microwave mine for about 90 seconds and stir--that’s usually all it needs. If you don’t own a microwave, you can do this in a double boiler or a small pot fitted with a heat safe bowl.
- Use two forks to submerge each frozen stuffed date completely in chocolate. Then allow the excess to drip off. Then place back on the lined plate or tray. After each few, before the chocolate sets, sprinkle on a little of the flaky sea salt if you’d like. Repeat with remaining stuffed dates.
- Freeze again for 1-2 hours and you’re done! Allow to thaw for a few minutes before enjoying.
- Refrigerate leftovers for up to 5 days in an airtight container.
More Vegan No Bake Desserts
Love dessert but baking is not your thing? I feel you. Try these other no bake vegan recipes:
- Vegan Chocolate Bliss Balls
- Vegan Chocolate Pudding
- Pumpkin Pie Vegan Custard
- Vegan Ice Cream Cake
- Vegan Smores
- Toasted Coconut Nice Cream
- Mango Nice Cream
- Lavender Nice Cream
Anything Else?
As always, I hope you love this recipe–I know I do and so does Mr. Zardyplants. We keep making these over and over again.
These vegan snickers bites are:
- Chewy
- Chocolaty
- Sweet
- Salty
- Rich
- Single serving
- And the perfect dessert for kids and adults! They’re also fun for kids to make!
Let me know in the comments below if you make this recipe or tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)
Also, one quick request: if you love how this recipe looks or tastes, please leave me a 5-star rating and a nice comment–ratings help more people find my recipes which helps me keep providing them! Thank you!
<3 Liz
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Vegan Snickers Bites
- Total Time: 10 minutes
- Yield: 12 pieces 1x
- Diet: Vegan
Description
These sweet little Vegan Snickers Bites are ridiculously easy to make and involve no baking and barely any labor.
Ingredients
- 12 medjool dates, pitted (see note 1)
- 3-4 tablespoons salted cashew butter (see note 2)
- ¼ cup dry roasted peanuts, chopped (see note 3)
- 3-4 tablespoons finely shredded unsweetened coconut (see note 4)
- 1 ½ cups vegan chocolate chips (see note 5)
- 1 tablespoon coconut oil, optional (see note 6)
- Flaky sea salt, optional
Instructions
- If your Medjool dates are not yet pitted, take a knife and slice carefully down one side of the date. Remove the pit and discard--now your dates are ready for stuffing.
- Add the cashew butter--I like to use a small butter knife to apply a nice amount of nut butter to each inside wall of the date--about a teaspoon or so.
- Stuff in a bunch of the chopped peanuts. I like to really pack them in there, but feel free to use more or less as you’d like.
- Sprinkle in the coconut shreds--they’ll stick to any showing nut butter and go into the crevices of the peanuts. If they’re not sticking, add another tiny little dollop of cashew butter.
- Lightly squeeze the dates closed and place them on a wax or parchment paper lined plate or small tray and freeze for about 1-2 hours.
- When you’re ready to cover them in chocolate, melt the chocolate chips or chunks and coconut oil (if using) in a small bowl. I microwave mine for about 90 seconds and stir--that’s usually all it needs. If you don’t own a microwave, you can do this in a double boiler or a small pot fitted with a heat safe bowl.
- Use two forks to submerge each frozen stuffed date completely in chocolate. Then allow the excess to drip off. Then place back on the lined plate or tray. After each few, before the chocolate sets, sprinkle on a little of the flaky sea salt if you’d like. Repeat with remaining stuffed dates.
- Freeze again for 1-2 hours and you’re done! Allow to thaw for a few minutes before enjoying.
- Refrigerate leftovers for up to 5 days in an airtight container.
Notes
- Note 1: Medjool dates are the stickiest, sweetest, and fattest dates available at most grocery stores. Deglet dates are fine and they’ll work for this, but I really recommend searching for or ordering some Medjool dates for this because, well, just because of what I just described. They act as the vessel for our vegan snickers goodness and they actually also take the place of the nougat--chewy and sweet. YUM.
- Note 2: I used salted cashew butter in place of caramel here for simplicity but also because I feel like the flavors are really close. Now if you wanted to still have the caramel, I have a vegan caramel sauce recipe, and you could totally make that. But I was lazy and wanted to try this salted cashew butter and it was also super close. If you can’t have cashews, try the caramel or use any other nut or seed butter instead.
- Note 3: If you cannot have peanuts or someone in your house is allergic, you can use any other nut. I feel like pecans would be particularly good here. Sunflower seeds could also work. Can’t have nuts or seeds? Try using your favorite vegan cereal instead.
- Note 4: I LOVE unsweetened finely shredded coconut here--it’s just perfect for some reason, even though real snickers doesn’t have coconut. I don’t know why, it just works. And the finely shredded kind ensures you won’t have any big chunks of coconut in your little fun-sized treat. But skip it if you feel like it’s too weird.
- Note 5: You need some kind of chocolate to melt for the shell of the candy. It keeps everything together and makes it all that much more delicious. I like to use vegan chocolate chips because they melt easily. You could use dark chocolate, vegan milk chocolate, a naturally sweetened chocolate, or even unsweetened chocolate if you prefer.
- Note 6: Coconut oil is completely optional--it just makes the chocolate sauce a little smoother, and shinier when it cools. But skip it if you’re oil-free. I usually cook oil-free, but make a few exceptions if the occasion calls for it.
- Prep Time: 10 minutes
- Category: Dessert, Snack
- Method: No Bake
- Cuisine: American
Mandy
Hi Ms. Zardyplants!
Are you KIDDING me wirh these things? These "Snickers" bombs are incredible!!!! They are definitely not healthy or diet by any means but MAN they are PERFECT!!!!! I'm not sure if I should THANK YOU or be mad at you! I'm going to be making these....A LOT!!! The funniest thing in your post was " to refrigerate the leftovers" LEFTOVERS????? Hahahahaha!!!!🤣🤣🤣🤣🤣 ( Thank you!!!🤩) 10 Stars!