Go Back
+ servings
Peanut butter chocolate bar with a light cashew layer, a peanut caramel layer and coated with chocolate.

Gluten-Free Snickers Recipe (Vegan, No-Bake)

5 from 3 votes
These vegan and gluten-free Snickers with their soft nougat layer, creamy caramel, crunchy peanuts, and dark chocolate are what dreams are made of!
Print Pin
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 12
Author: Eloïse Jennes

Ingredients 

  • 7 oz (200 g) dark chocolate

For the nougat layer

  • ½ cup (130 g) cashew butter
  • 1 tablespoon (15 g) coconut oil
  • 3 tablespoons (45 g) maple syrup
  • 1 cup (100 g) almond flour
  • ¼ teaspoon vanilla extract
  • teaspoon salt

For the caramel layer

  • ½ cup (140 g) peanut butter
  • 2 tablespoons (30 g) maple syrup
  • 4 tablespoons plant-based milk or water
  • ¼ cup unsalted peanuts

Instructions

  • Combine the cashew butter, maple syrup, melted coconut oil, vanilla extract and salt in a medium bowl. Microwave for 30 seconds if the cashew butter is really thick. Then, fold in the almond flour (see video).
  • In a separate bowl, combine the peanut butter, maple syrup and plant-based milk. Add in the peanuts.
  • Line a small rectangular baking dish (preferably smaller than 8x8") with parchment paper. Press the nougat layer firmly into the pan. Spread the peanut caramel on top.
  • Freeze for 90 minutes or overnight.
  • Once solid, cut the block into 8 equally-sized bars.
  • Melt the dark chocolate in a double boiler or in the microwave. Dip the bars into the chocolate (act fast) or simply drizzle chocolate on top of each bar.

Video

Notes

Storage tips: store the Snickers in an airtight container for up to 14 days. Keep them in the refrigerator for a soft nougat and gooey caramel. Freeze them for a frozen Snickers treat.
 

Nutrition

Calories: 313kcal | Carbohydrates: 21g | Protein: 8g | Fat: 24g | Saturated Fat: 7g | Fiber: 4g | Sugar: 10g
Leave a rating and comment below! Thank you!Don't forget to mention @cookingwithelo on social media