All that stands between you and these raw vegan snickers is 8 ingredients & 30 minutes.

    Now-- I would not use the official 'snickers' title if this spin off didn't do the classic justice. The wafer crust, the creamy golden caramel, the chocolate shell... its just all too good for words.
    They stand up to the original and THEN some. These have most definitely earned a permanent spot in my fridge.

    Not a chocolate person? Skip it all together. This dessert is still for you!
    I n g r e d i e n t s 

    1/2 cup oat flour ( grind gluten free oats in your food processor/blender) 

    3/4 cup almond flour

    1.5 tsp vanilla

    2 tbsp maple syrup

    1/3 cup creamy cashew butter

    1 tbsp melted coconut oil

    1/4 tsp sea salt



    12 medjool dates

    1/4 cup +2 tbsp full fat coconut milk

    2 tsp vanilla extract 

    2 tbsp cashew butter

    2 tbsp maple syrup

    1/4 tsp sea salt



    1 cup dark chocolate mini chips

    1 tbsp coconut oil 

    Raw Cashew or Peanut pieces


    D i r e c t i o n s

    Line a loaf pan with parchment paper or use a silicone loaf pan.

    Remove the pit from your dates & soak them in hot water for 10 minutes. 

    While they soak prepare your crust. In a food processor add your almond flour and oat flour. Pulse until well combined. Add all other crust ingredients and process until a crust like texture forms. If too dry add a dash warm water! Should be sticky but not wet. 

    Dump your crust mix into the bottom of the loaf pan. Using your fingertips, press into the loaf pan to form an even layer, slightly pinching up the side. 

    Pop your loaf pan into the freezer while you prepare your filling. No need to rinse your food processor. 

    In the food processor add all of your caramel ingredients. Allow to process for about 5 minutes or until the mix becomes smooth and caramel like in color. Scrape down the sides as needed with a spatula while processing. Add a dash more coconut milk as needed to get smooth! 

    When ready remove your crust from the freezer. Use the spatula to add a thick layer of caramel to the top of the crust. Place back in the freezer. Allow to freeze for 30 minutes.  

    In a small, microwave safe bowl add your chocolate chips. Place in the microwave for 45 seconds. Remove and stir. Repeat until melted. Once melted add your coconut oil and stir in! This allows the shell to harden for your snickers. 

    Remove parchment paper from loaf pan and place on a baking sheet or cutting board. Slice into desired shape. Using a spoon dip your snickers into the chocolate and place back on parchment paper.

    Add back into the freezer to set for 10 minutes. Store in freezer or refrigerator.