Description
This Giant Snickers Bar is a delicious vegan treat that combines crunchy nutty layers with creamy caramel and chocolate. With a base made from flaked almonds, cashews, and dates, topped with a smooth cashew cream filling and peanut caramel, then finished with roasted peanuts and vegan chocolate, this recipe offers an indulgent yet wholesome dessert perfect for sharing. No baking required, just freezer time to set the layers perfectly.
Ingredients
Scale
Base
- 2 ½ cups flaked almonds
- ½ cup cashews
- 9 medjool dates (pitted)
- 1 tablespoon coconut nectar (or maple syrup)
- 1 tablespoon coconut butter (or creamed coconut)
Creamy Filling
- 2 cups cashews (soaked in water for 4 hours and rinsed)
- ½ cup creamed coconut (or coconut butter, melted)
- ¼ cup maple syrup
- â…“ cup plant-based milk
- 2 teaspoons lemon juice
- 1 teaspoon vanilla bean paste
Peanut Caramel
- 15 medjool dates (pitted)
- 8 tablespoons peanut butter
- ½ cup plant-based milk
Toppings
- ½ cup roasted peanuts (for garnish)
- 2 cups vegan-friendly chocolate (for garnish)
Instructions
- Make the Base: Add the cashews and flaked almonds to your food processor. Process until they form a light crumb consistency.
- Add Sticky Ingredients: Add the dates, coconut nectar, and coconut butter to the nut mixture and continue blending until the mixture begins to stick together and forms a dough-like consistency.
- Press into Loaf Tin: Firmly press the resulting mixture into the base of a loaf tin and smooth out with a spatula to create an even layer.
- Freeze Base: Place the loaf tin with the base in the freezer to set while you prepare the filling.
- Prepare Creamy Filling: Add all creamy filling ingredients (soaked cashews, creamed coconut, maple syrup, plant-based milk, lemon juice, vanilla paste) to a blender and blend until completely smooth and creamy.
- Layer Cream Filling: Pour the creamy filling over the base in the loaf tin and place it back into the freezer for about one hour to set.
- Make Peanut Caramel: Add the pitted medjool dates, peanut butter, and plant milk to a blender. Blend until smooth and creamy, adding more plant milk if needed to help blend.
- Layer Peanut Caramel: Remove the Snickers log from the freezer and spread the peanut caramel mixture evenly on top using a spatula.
- Add Roasted Peanuts: Sprinkle roasted peanuts over the caramel layer and gently press them down to help them stick to the caramel.
- Freeze Until Firm: Return the Snickers log to the freezer for at least 6 hours or preferably overnight to fully set.
- Remove from Tin: Take the frozen Snickers log out of the loaf tin or container, keeping it frozen for easier handling.
- Coat in Chocolate: Pour melted vegan-friendly chocolate over the top and use a spatula to evenly coat the sides of the bar.
- Optional Extra Peanuts: Sprinkle additional chopped peanuts over the chocolate coating if desired.
- Cut into Slices: Use a hot, wet knife to slice the bar cleanly into portions.
- Serve: Enjoy the Snickers bar frozen, semi-frozen, or defrosted based on your preferred texture.
Notes
- This recipe requires soaking cashews for 4 hours to ensure a creamy filling texture.
- Use a plant-based milk such as almond, oat, or soy milk for vegan compliance.
- Pressing the layers firmly and freezing thoroughly helps maintain a clean slice.
- For best results, use a hot, wet knife to cut the bar to prevent cracking.
- The recipe can be stored in the freezer for up to 2 weeks.
