Plant-based Chocolate Snickers Bars

I’m a big believer in that the key to staying healthy (and sane) is to bake. It’s therapeutic and by recreating your favourite sweet treats using, whole and healthy ingredients – you’re less likely to grab a highly processed chocolate bar in a rush.  I’m all for peanut butter on and in everything, sweet or savoury, but for this recipe I’m taking it back to a classic with these plant-based snickers bars.


Topped with homemade chocolate that perfectly compliments the creamy, gooey caramel layer, packed full of crunchy peanuts, this is one indulgent recipe for sure. It’s also the perfect, health-ish recipe to celebrate chocolate week with, full of healthy fats, anti-oxidant packed raw cacao and unrefined sugar sources such as dates, it’ll leave you feeling energised and a little less guilty!




½ cup of pecans

1 cup of cashews

1 cup of medjool dates, pitted and chopped

2 tbsp of maca powder

2 tbsp of almond butter

A pinch of sea salt


PB Date Caramel Layer:

14 Pitted medjool dates

6 tbsp of peanut butter

¾ cup of roasted, skinless peanuts


Chocolate Layer:

¼ cup of coconut oil

2 tbsp of raw cacao powder

2 tbsp of almond butter

+ a little quality dark chocolate to melt over the top


1.   Start by making the base. Blitz the nuts in a food processor until fine before adding in the rest of the base ingredients and blending until a dough forms. Press the mix into the base of a lined loaf tin, ensuring it is evenly distributed. Place in the fridge whilst you make the next step.

2.     To make the peanut caramel layer, place all the pitted dates into the food processor with a half-cup of warm water. Blend until smooth. Add in the peanut butter and further blend for a few minutes. The caramel should have a thick and creamy constancy, with no lumps. Remove the blade from the bowl and stir in the peanuts. Spread the date caramel over the base and freeze for two hours.

3.     Make the chocolate layer by melting down the coconut oil in a bowl sitting in hot water – don’t place it directly in a hot pan. Once melted, add in the cacao and almond butter as you gently whisk so a silky smooth chocolate forms. Pour over the date caramel layer and allow to set for a further hour in the freezer before slicing and drizzling over some extra chocolate. 

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