Vegan Peanut Butter Snickers Bars (No Bake, 5 Ingredients)

5 from 3 votes
Jump to RecipePrint

This post may contain affiliate links. Please read our disclosure policy.

Vegan Peanut Butter Snickers Bars are made with just 5 ingredients and require no baking. This raw vegan dessert is a healthier alternative to the classic candy with no added sugar.

Stack of three peanut butter Snickers bars with peanuts scattered around

Why You’ll Love these Vegan Snickers Bars:

I’ve never met a Snickers bar I didn’t like, but these have me catching major feels. They’re sweet, salty, nutty, and taste super decadent for being such a virtuous treat.

We start with a cashew-peanut base that is reminiscent of a melt-in-your-mouth shortbread cookie. Next comes a sticky-sweet peanut butter-date mixture that tastes like a mix between salted caramel and nougat. And, to finish off, a chocolate-y peanut topping sprinkled with a touch of sea salt.

The layers work together in glorious harmony to create a dessert that you can actually feel good about eating.

This is the type of treat that I would show up to a cookie exchange with, or simply make for my own enjoyment at the start of the week. And on top of their nutritious blueprint, they’re super easy to make. The food processor and freezer do 99% of the work for you.

Recipe Ingredients:Nuts, dates, chocolate chips, and peanut butter in separate bowls on a white board

These no-bake Snickers bars only require 5 ingredients! Here is what you need:

  • Cashews: Raw, unsalted cashews make up the shortbread cookie crust. Unfortunately there are no suitable substitutes for cashews in this recipe.
  • Peanuts: Roasted, unsalted peanuts do double duty as part of the base and topping of these bars. Peanuts are actually a great source of protein, iron, and B-vitamins.
  • Dates: Pitted, medjool dates add caramel-like sweetness to the “nougat” filling. Dates are a fabulous source of potassium, and also provide some fiber.
  • Peanut butter: Use natural, creamy, SALTED peanut butter for best results. I like either Trader Joe’s or Whole Food’s 365 brand, personally. If you use unsalted, just be sure to add a pinch of salt to the filling.
  • Chocolate chips: If making vegan, I suggest using Enjoy Life brand of dairy-free chocolate chips. However if you’re not making them vegan/dairy free, use semi-sweet, milk, or dark chocolate.

Step-by-Step Instructions

These raw Snicker’s bars come together easy with the help of a food processor. Here’s how to make them:

Step 1: Prepare the Shortbread Cookie Crust

To a food processor, combine cashews, peanuts, dates, and a pinch of sea salt. Blend the mixture until it’s finely ground and holds together when pressed. Next, transfer mixture to a loaf pan lined with parchment paper and firmly press down. (Sometimes it helps to use the bottom of a measuring cup.)

Place the loaf pan in the freezer while you prepare the filling. Cashews, peanuts, dates blended in a food processor Shortbread cookie crust being pressed into a loaf pan covered in parchment paper

Step 2: Prepare the Nougat Filling

Wipe the food processor clean, and add dates and peanut butter. Begin blending and gradually stream in 4 Tbsp of warm water. Once the mixture is creamy and well-combined, spread it on top of the shortbread cookie crust.

Step 3: Melt the Chocolate Chips

Place the chocolate chips in a microwave-safe bowl, and place in the microwave. Heat in 30 second increments, stopping each time to stir, until the chocolate is melted. (This should take about 2 minutes total.)Dates and peanut butter blended into a creamy consistency in a food processor

Step 4: Top with Peanuts and Chocolate Drizzle

Sprinkle peanuts over the nougat filling and gently press down. Next, drizzle the melted chocolate overtop, making sure to cover all the corners and edges as best you can. And lastly, sprinkle some flaky sea salt overtop.

Step 5: Freeze

Place the Vegan Peanut Butter Snickers Bars in the freezer and freezer for 1 to 2 hours, or until firm.

Step 6: Remove from Pan, Slice, and Enjoy!

Once the bars are firm, remove them from the freezer and lift the parchment paper to remove from pan. Slice into 12 bars and enjoy!Peanut butter snickers bars sliced into 10 pieces on a cutting board

FAQs About This Recipe:

How to Store Vegan Snicker’s Bars:

Wrap the bars in foil or place in a Tupperware container and freeze up to 3 months. When ready to enjoy, remove from the freezer and let stand at room temperature for about 10 minutes before enjoying.

How to Melt Chocolate Chips in the Microwave:

Place the chocolate chips in a microwave-safe bowl and nook on high for 30 seconds. Remove from the microwave and stir, and repeat until the chocolate melts. It’s important to stir each time and not heat the chocolate for more than 30 seconds at a time.

If the chocolate starts to burn and seizes, just stir in some coconut oil to smooth it out.

Are Vegan Snickers Bars Healthy?

These 5-ingredient bars are packed with fiber, protein, and heart-healthy fats with no added sugar. They’re rich in potassium, fiber, and fat-soluble vitamins. Additionally, they’re a decently good source of protein for a dessert. All together, their nutrition profile makes them a stellar snack, too.Side view of Vegan Peanut Butter Snickers Bars on a cutting board

More Vegan Dessert Recipes to Try:

Vegan Strawberry Cheesecake Bars (No-Bake)

Fudgy Vegan Brownies

Cashew Butter Buckeyes

I hope you give this deliciously flavorful recipe a try for make-ahead lunches or weeknight dinner. And if you do, be sure to snap a pic and tag #dishingouthealth so I can see your beautiful creations.

Lastly, follow along on Facebook and Pinterest for the latest recipe updates!

5 from 3 votes

Vegan No-Bake Peanut Butter Snickers Bars

Vegan Peanut Butter Snickers Bars are made with just 5 ingredients and require no baking. This raw vegan dessert is a healthier alternative to the classic candy with no added sugar.
Prep Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 10 bars


  • Food processor
  • Loaf pan


Cookie Base

  • 1 cup raw cashews
  • 1/2 cup roasted, unsalted peanuts
  • 6 pitted Medjool dates
  • 1/4 tsp. sea salt

Nougat Filling

  • 6 pitted Medjool dates
  • 1/2 cup creamy salted peanut butter


  • 1/3 cup roasted, unsalted peanuts
  • 3 Tbsp. chocolate chips (use Enjoy Life for vegan/dairy-free chocolate)
  • Pinch of flaky salt
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.


  • Create the base by combining cashews, peanuts, dates, and salt in a food processor. Blend until ingredients begin to form a ball (refer to photo above). Transfer to a loaf pan lined with parchment paper. Press mixture down in a single layer, using the back of a measuring cup or spoon to help press down and condense mixture. Place in the freezer.
  • Create filling by combining dates, peanut butter, and salt in a food processor; blend mixture, adding 4 Tbsp. of water in 1 Tablespoon increments, until smooth. Remove pan from the freezer and spread filling mixture evenly over base mixture.
  • Create topping by placing chocolate in a microwave-safe bowl and microwaving for 30-second increments, stirring often, until melted and smooth (about 2 minutes total).
  • Sprinkle peanuts on top of date filling and drizzle melted chocolate overtop. Sprinkle with flaky sea salt, if desired.
  • Freeze for 1 hour. Slice into 10 bars.


TO STORE: Place in an airtight Tupperware container (or wrap in foil) and freeze up to 3 months. When ready to eat, remove from the freeze and let sit at room temperature for 10 minutes. 


Serving: 1g | Calories: 250kcal | Carbohydrates: 15g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Sodium: 142mg | Fiber: 3g | Sugar: 8g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!




You May Also Like

5 from 3 votes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Viv says:

    Can i use california dates instead of the medjool? Not sure if there is a flavor and/or size difference for quantity. Thank you!

  2. Melissa Burrow says:

    Keen to try these. I’m in the UK and wondered what you mean by a loaf pan? Is that a loaf tin for bread or I would’ve thought a brownie tin might be better? As they seem to have a similar depth as a brownie.

    1. Jamie Vespa says:

      Hi Melissa- a 9×5 inch bread pan!

  3. Kelly says:

    5 stars
    Hooked on these!! The perfect summer treat

    1. Jamie Vespa says:

      Yay! So glad you enjoy them!!

    2. Kata says:

      5 stars
      Amazing recipe. So easy to make it, and its very delicious. I love it.

      1. Jamie Vespa says:

        Hi Kata! I’m so thrilled you enjoyed the recipe! Thank you so much for taking the time to leave a review.

    3. Stephanie says:

      5 stars
      I’ve made these so many times! We love them!