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Vegan Snickers Bites

  • Author: Liz Madsen
  • Total Time: 10 minutes
  • Yield: 12 pieces 1x
  • Diet: Vegan


These sweet little Vegan Snickers Bites are ridiculously easy to make and involve no baking and barely any labor.


Units Scale


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Freeze again for 1-2 hours and you’re done! Allow to thaw for a few minutes before enjoying.
  9. Refrigerate leftovers for up to 5 days in an airtight container.


  • 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

Keywords: Vegan, Gluten-Free, Soy-Free, Can Be Refined Sugar-Free, Vegan Candy, Vegan Halloween, Vegan Snickers Bites