Homemade Snickers (vegan and gluten free)

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This is a recipe I’ve been wanting to try and post for a long time: Homemade Snickers (vegan and gluten free). Not only are these snickers delicious but they are super super healthy because they are made with dates and oats.

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Homemade Snickers (vegan and gluten free)

Which dates to choose to make homemade snickers?

The art of this recipe lies in the choice of the ingredients, especially the dates. The dates used should be soft and sweet at the same time. It is also important to choose good quality dates!

For these homemade snickers, I ordered my dates from Dattelmann. I chose Sukari Soft pitted dates but you can also choose Medjool dates which are excellent! Dattelmann also offers many other types of dates as well as dried fruits and vegan butters.

Special offer “La Cuisine de Géraldine”: Order directly on the Dattelmann website and receive a free batch of Sukari Soft 800 g dates! Please enter the coupon code GERALDINE 800 when placing your order. Offer available from 40 € of purchase.

The dates are delivered within a few days and can be stored in a cool place for several weeks.

Homemade Snickers (vegan and gluten free)

And if you liked this recipe for Homemade Snickers (vegan and gluten-free), try the Vegan Bounty (100% Homemade) too!

Homemade Snickers (vegan and gluten free)

Recipe for homemade Snickers (vegan and gluten free)

For 16 snickers, you need the following ingredients.

Ingredients

For the cookie base

For the caramel

For the chocolate coating

* Special offer “La Cuisine de Géraldine”: Order directly on the Dattelmann website and receive a free batch of Sukari Soft 800 g dates! Please enter the coupon code GERALDINE 800 when placing your order. Offer available from 40 € of purchase.

Preparation

Start by soaking the dates (300 g + 5) in hot water. If using unpitted dates, remove the pits.

In a bowl, mix the oats, ground almonds, plant milk, coconut oil, agave syrup and Sukari dates. Blend everything together in a blender. Form a homogeneous paste.

Line a 25 x 25 cm glass pan with baking paper. Spread the cookie base on the bottom of the pan. Spread the whole peanuts over the cookie base.

Drain the Sukari dates. Then pour them into a bowl, add the vegetable milk and almond butter. Mix to obtain a vegan caramel.

Spread the caramel on the cookie base. Place in the freezer for 2 hours.

After two hours, melt the chocolate and coconut oil in a double boiler. Then take the glass mould out of the freezer. Cut out 16 bars of equal size.

Dip the bars in the chocolate, draining well to remove excess chocolate. Place another 30 minutes in the freezer or 2 hours in the refrigerator before serving.

These homemade snicker will keep for 1 week in the refrigerator.

Pictures

Find the steps of the recipe in pictures.

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Homemade Snickers (vegan and gluten free)

This is a recipe I’ve been wanting to try and post for a long time: Homemade Snickers (vegan and gluten free). Not only are these snickers delicious but they are super super healthy because they are made with dates and oats.
Like to support my work?Rate this recipe by clicking on the hearts!
5 de 1 vote

Click on the hearts

Prep Time 20 mins
Cook Time 0 mins
Temps de repos 1 hr 30 mins
Course Dessert, Snack
Cuisine International
Servings 16
Calories 265 kcal

Ingredients
  

For the cookie base

  • 125 g oats
  • 125 g ground almonds
  • 100 ml of plant milk e. g. oat milk
  • 25 g coconut oil
  • 30 ml agave syrup
  • 5 Sukari Soft dates pitted
  • 2 handfuls of peanuts unsalted

For the caramel

  • 300 g Sukari Soft dates pitted
  • 100 ml of plant milk e. g. oat milk
  • 4 tablespoons of almond butter

For the chocolate coating

  • 200 g dark chocolate
  • 1 tablespoon of coconut oil

Instructions
 

  • Start by soaking the dates (300 g + 5) in hot water. If using unpitted dates, remove the pits.
  • In a bowl, mix the oats, ground almonds, plant milk, coconut oil, agave syrup and Sukari dates. Blend everything together in a blender. Form a homogeneous paste.
  • Line a 25 x 25 cm glass pan with baking paper. Spread the cookie base on the bottom of the pan. Spread the whole peanuts over the cookie base.
  • Drain the Sukari dates. Then pour them into a bowl, add the vegetable milk and almond butter. Mix to obtain a vegan caramel.
  • Spread the caramel on the cookie base. Place in the freezer for 2 hours.
  • After two hours, melt the chocolate and coconut oil in a double boiler. Then take the glass mould out of the freezer. Cut out 16 bars of equal size.
  • Dip the bars in the chocolate, draining well to remove excess chocolate. Place another 30 minutes in the freezer or 2 hours in the refrigerator before serving.
  • These homemade snicker will keep for 1 week in the refrigerator.

Nutrition

Calories: 265kcalCarbohydrates: 32gProtein: 5gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 1mgSodium: 10mgPotassium: 300mgFiber: 5gSugar: 20gVitamin A: 59IUVitamin C: 1mgCalcium: 75mgIron: 3mg
Tried this recipe?Tag @la.cuisine.de.geraldine on Instagram and let me know how it was!

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