Satisfy your sweet tooth with these much healthier Vegan Peanut Butter Snickers Bites. Made with just 8 wholesome ingredients and so simple to make!
Halloween is almost here and the fun sized candies are everywhere!
Indulge your sweet tooth with these Vegan Peanut Butter Snickers Bites. They're made with healthier ingredients than the typical candies available and taste absolutely delicious. Not a fan of Snickers? Give these peanut butter pumpkin cups or these 100 grand candy cups a go.
Ingredients
The nougat base is made from just 3 ingredients - peanut butter, peanuts, and dates. Medjool Dates are really the key to the success of this sweet treat. They create a tasty caramel and help give the peanut butter nougat layer that chew it needs. The dates also provide plenty of sweetness so there's no need for added sugar.
- dates
- peanuts
- peanut butter
- coconut milk
- vanilla
- salt
- dairy free chocolate
- coconut oil
See recipe card for quantities.
instructions
These bites are simple to make, but do take a little time. Much of that time is hands off though. Each layer comes together quickly in a food processor and then its just letting everything firm up in the freezer before coating in chocolate. I cut our treats into bite sized squares for a more kid friendly option, but you could also go with a larger bar size if you prefer.
substitutions
- peanuts - any nut or seed butter can be used instead of peanut butter or chopped peanuts
equipment
A food processor is needed to make these candy bites.
storage
Store candies in an air tight container in the freezer for the best texture.
If you try this recipe, let me know how it turns out! Leave a comment below or snap a pic and tag it @weelittlevegans on Instagram so I’ll be sure to see it!
Recipe
Vegan Peanut Butter Snickers Bites
Ingredients
Peanut Butter Nougat Layer:
- ½ cup dates, medjool works best soaked in hot water for 10 minutes and drained
- ½ cup unsalted roasted peanuts make sure to get gelatin free
- ½ cup natural peanut butter I use Smucker's.
Caramel Layer:
- 1 cup dates soaked in hot water for 10 minutes and drained
- ¼ cup canned coconut milk, full fat or light
- ¼ teaspoon vanilla
- pinch of salt
Chocolate Coating:
- 1 cup vegan chocolate
- 2 tbsp coconut oil
Instructions
- Line an 8 x 8 baking dish with parchment paper and set aside.
- Combine dates without soak water, peanuts, and peanut butter in bowl of food processor. Pulse until until mixture is crumbly, but holds together when pressed between your fingers
- Transfer to prepared baking dish and press mixture into an even layer.
- Clean processor bowl and combine dates without soak water, coconut milk, vanilla, and salt.
- Blend until dates have broken down and the mixture is creamy and spreadable.
- Spread caramel over nougat layer in baking dish.
- Place baking dish in the freezer for about an hour to firm up before coating with chocolate.
- Remove baking dish from freezer and cut candy into 1 inch squares.
- In a small dish, carefully melt chocolate and coconut oil in the microwave. Heat in 20 second intervals checking and stirring between each until chocolate is melted and smooth.
- Line a baking sheet with parchment paper. Using a fork dip each candy square into chocolate and thoroughly coating. Place on baking sheet. You can also leave squares in baking dish and simply pour chocolate over the top for a quicker method.
- Place baking sheet in freezer for a 10-20 minutes or until chocolate is hardened.
- Store in an air tight container in the freezer.
Did you make this recipe? Let me know!