Description
These raw vegan snickers are a cleaner alternative that taste just as indulgent! Made with a walnut brownie crust, soft cashew nougat, and sweet date peanut caramel.
Ingredients
Cashew Nougat
- 1/4 cup (42g) raw cashews, soaked in water overnight or boiled for 10 minutes
- 1/4 cup (35g) cacao butter*, chopped into small pieces or melted
- 1/3 cup (30g) almond flour (or oat flour)
- 2 tbsp pure maple syrup
- 1/2 tsp vanilla extract
Date Caramel
- 1/2 cup (100g) pitted Medjool dates (about 5–6 dates)
- 1/4 cup (70g) natural peanut butter
- Pinch of salt
- 2 tbsp water
Raw Brownie**
- 1/2 cup (85g) walnuts
- 3/4 cup (140g) pitted Medjool dates (about 7–8 dates)
- 1/4 cup (70g) natural peanut butter
- 1/3 cup (35g) unsweetened cocoa or cacao powder
- 1–2 tbsp water as needed
Topping
- 1/2 cup dry roasted salted peanuts
- 1/4 cup 100% cacao chocolate, melted
- Flaky sea salt for sprinkling
Instructions
Cashew Nougat
- Add all of the ingredients to a food processor and blend until completely smooth.
- Scoop the nougat into a small dish, scraping the food processor clean.
Date Caramel
- To the same food processor (no need to clean it), add all of the ingredients minus the water.
- Blend until it clumps into one large mass. With the food processor still running, feed 1-2 tablespoons of water into the caramel to help smooth it out. It should turn out smooth and sticky.
- Scrape the caramel into a small dish.
Raw Brownie
- Add all of the ingredients to the food processor minus the water (again, no need to clean it). Blend until completely combined (about 4-5 minutes).
- Test the consistency. It should feel like wet sand but hold its shape when packed together. If it’s too crumbly, feed in 1-2 tablespoons of water while the food processor is running.
Assemble
- Coat a 9×5 loaf pan with a light spritz of coconut oil or any nonstick spray. Line the bottom and sides with a sheet of parchment paper, allowing it to hang over the sides for easy removal.
- Pack the raw brownie into the bottom of the pan. Pack it down as tight as possible to prevent any crumbling when sliced.
- Spread the nougat on top. It’s OK if some of the brownie crumbs get mixed in. Freeze for about 20 minutes to set.
- Once chilled, spread the caramel on top and sprinkle with a layer of peanuts.
- Freeze again for about 1 hour to fully set.
- Lift the bars out of the pan by the overhanging parchment paper. Slice into 7 bars and then slice them down the middle for a total of 14. Top the bars with a drizzle of chocolate and a sprinkle of sea salt if desired.
- Enjoy!
Notes
*CACAO BUTTER – This is typically found in the “superfood” section of health-focused grocery stores. If you can’t find any, you can swap with coconut butter (found by the coconut oil). Just know that it will give off a slight coconut flavor and make the nougat a bit softer.
**RAW BROWNIE – You can choose to stop at the caramel and omit the brownie layer. Simply spread the nougat and caramel in your loaf pan and freeze to set. Then slice and dunk in chocolate for a more traditional snickers option.
- Prep Time: 40 minutes
Keywords: vegan snickers, vegan desserts, snickers, homemade snickers, raw vegan
