Holiday baking is my new favorite thing to do when our little one is sleeping. It’s not often that I’ve been able to really enjoy baking, so I’m taking full advantage. While baking traditional treats is a joy, they’re packed full of refined sugar, fat, and not much else. That’s why I came up with this copycat healthy vegan snickers bar without nougat. It’s not a super close match, but they’re delicious and have the nutty, chocolate, and sweet flavors of a snickers.
In my house we are extremely weak to our sweet tooth, especially around the holidays. Making snacks like these are a great way to consume a healthier alternative to the typical sugar packed Christmas cookies. While they still contain sugar, they contain healthy fats, fiber, and protein. Also, they are delicious. I’d honestly take one of these over a sugar cookie any day.
What you’ll love about these copycat snickers bars?
- There is no added sugar. Dates are a healthier alternative to typical sweeteners, and bonus – they contain fiber!
- They are vegan. Bring them to your next holiday party and all your friends can enjoy (make sure to use vegan chocolate).
- Freezable. You can make these way in advance and save them in the freezer. Or keep them in the freezer for the occasional time you want a snack at home.
How to make these copycat healthy vegan snickers?
- In a food processor
, pulse together nuts and dates. If you use chopped dates, you’ll likely need to add a small amount of warm water to get the paste to form (about 1 teaspoon).
- Once it forms a sticky paste, you can add additional chopped nuts for a crunchier bar. Mix these in by hand to prevent them from being broken up too much.
- Measure out 1 tablespoon and shape it into a rectangle. Place on a parchment paper lined baking sheet. Once all the paste has been measured out, place the baking sheet in the freezer for 10 minutes to harden.
- After 10 minutes, heat the chocolate in a microwave safe bowl. Microwave in 30 second intervals stirring in between. This should take about 2 minutes to get fully melted.
- Dip each bar in the chocolate trying to coat fully.
- If you want to add sea salt, now is the time. Sprinkle some over the top of the melted chocolate. This helps cut the sweetness some since dates and chocolate are both pretty sweet.
- Place the sheet back into the freezer for the chocolate to set.
- Serve them fresh, store in the fridge for a week, or the freezer for 3 months.
, pulse together nuts and dates. If you use chopped dates, you’ll likely need to add a small amount of warm water to get the paste to form (about 1 teaspoon). Another great healthy snack option that keeps well in the fridge or freezer are these chocolate covered peanut butter bombs.
Copycat Healthy Vegan Snickers
Ingredients
- ¾ cup chocolate (chocolate chips or dark chocolate of your choice)
- ½ cup pitted medjool dates
- ½ cup almonds or peanuts (plus more for added crunch)
- sea salt (optional)
Instructions
- Place dates and nuts in a food processor.
- Pulse until it forms a sticky paste. If you’re using chopped dates, you may need to add a teaspoon of warm water.
- For crunchier bars, chop up or crush an extra 1-2 tablespoon peanut or almonds and mix into the paste. Do not continue to pulse or it’ll just break up the nuts.
- Measure out 1 tablespoon of the paste mixture and shape into a rectangle.
- Place on a parchment paper lined baking sheet. Repeat until all of the paste is divided and shaped. Then place this in the freezer for 10 minutes.
- Melt the chocolate as your 10 minutes is up, by heating the chocolate chips in a microwave safe bowl. Heat in 30 second increments stirring in between. It’ll take about 2 minutes.
- Dip each frozen bar into the chocolate and place back on the pan. Optional sprinkle each bar with with bit of sea salt to cut the sweetness. Recommended but not needed.
- Once all have been dipped, place the pan back in the freezer to set.
- Once the chocolate has set, you can serve these or place them in the fridge for future eating pleasure. You can also freeze them for longer term storage. They will keep in the fridge for a week or freezer for about 3 months.