These Vegan Protein Snickers are even better than the classic bar with a peanutty protein base, a smooth date caramel topped with roasted peanuts all dipped in dark chocolate. They are also gluten-free and no-bake.

If you love all things peanut butter and chocolate but want something more wholesome and a recipe that requires zero skill or effort, these bars are for you. They are easy to make, totally delicious and fully vegan and gluten-free. I just love snickers as a flavour – the salty sweet, chocolatey, nutty and caramel flavours all work so well together. But, the original bar and now the shop-bought vegan alternatives are really sweet and they don’t do it for me! So, I worked on this more wholesome recipe so you get all of the best bits of the classic bar with some nutritional perks.

A bitten Vegan Protein Snickers bar
Vegan Protein Snickers

Why will I love these bars?

You are going to love these snickers bars, they are:

  • Chocolatey and peanutty
  • Have a gooey date caramel middle
  • Easy to make in a few steps
  • Three (of four) delicious layers
  • Made with vegan and gluten-free ingredients
  • Packed with wholefoods and fibre
  • A great source of protein
  • A delicious snack or dessert
  • Require no baking
  • Taste just like your favourite chocolate bar with some added benefits

If you already love the sound of these slices then skip ahead to the recipe card. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The ingredient list for these snickers’ bars isn’t too long:

  • Oats: these are for the base and we blend them up to create a flour that does not require baking before you can eat it. Make sure your oats are gluten-free, where needed.
  • Peanuts: and lots of them! There are peanuts in the base, on top of the caramel and sprinkled on the chocolate, too. I love to roast the peanuts first and highly advise that you do. This extra step really intensifies the flavour and adds a lovely golden colour, too.
  • Peanut protein powder: I used the delicious peanut butter powder from Macromike (there are so many flavours to choose from) which you can mix with water to form your own peanut butter, but used in the powder form it works like a protein powder. You can save 10% with code AMB-AMY or use another of their protein powders, too. To make these without the protein, swap the protein powder for 20g more oats.
  • Peanut butter: it is best to use a smooth, runny peanut butter that is 100% peanuts to keep these wholesome and delicious.
  • Maple syrup: for sticky sweetness in the base and to hold it all together. You can use other syrups like agave or vegan honey.
  • Coconut oil: just a little in the base to hold the shape and also, I add some to the chocolate coating to make it shine and set faster. I do not recommend swapping this although coconut butter should be fine.
  • Medjool dates: these are the key to the gooey delicious naturally-sweetened caramel. While medjool dates are the softest and best for this, we soak them anyway so you can use other dried dates.
  • Plant based milk: this is to help make a really smooth caramel middle. You can use any dairy-free milk you like, for example oat, almond or my own Homemade Brazil Nut Oat Milk.
  • Dark chocolate: for the coating. I like a rich dark chocolate but you can use a dairy-free milk chocolate, too, if you prefer. Either use chips, buttons or a chopped up bar of chocolate to melt down.
  • Salt and vanilla: for flavour.

How do I make them?

These bars are easy to make in a few steps:

  • Roast the peanuts: this is optional but adds lots of rich flavour and they smell amazing as they roast. Allow them to cool down fully.
  • Blend together the dry ingredients for the base: to a fine flour.
  • Add in the wet ingredients: and pulse to a sticky, crumbly mix.
  • Press into a line 6-inch square tin: and chill in the fridge.
  • Soak and drain the dates: to make them softer.
  • Add the dates and other caramel ingredients to a blender: and process till smooth.
  • Spread the caramel over the base: and top with peanuts.
  • Chill for 2 to 3 hours: until firm.
  • Cut into 8 bars with a sharp knife: or into smaller squares, if you like.
  • Melt the chocolate and coconut oil: and dip each bar into the chocolate.
  • Sprinkle over the peanuts: and add some flaky salt.

How long will they last?

These are great for 5-7 days in the fridge in a sealed container or the freezer for up to 1 month. Allow to defrost before eating.

Are they gluten-free and nut-free?

These are naturally gluten-free, just make sure that your oats are certified gluten-free. These do contain peanuts in every layer so for a peanut-free option, try my Cashew Chocolate Chip Caramel Bars which are peanut-free. Or for nut-free, make my Golden Tahini Caramel Bars. Alternatively, use seeds like pumpkin or sunflower seeds in the base, swap the peanut butter for tahini or sunflower seed butter and check all your other ingredients do not contain nuts.

A cut up Vegan Protein Snickers on a wooden board with other abrs
Vegan Protein Snickers

What other no-bake bars can I make?

If you are looking for more bars and slices, how about my:

A bitten Vegan Protein Snickers bar

Vegan Protein Snickers

Yield: 8
Prep Time: 20 minutes
Total Time: 20 minutes

These Vegan Protein Snickers are even better than the classic bar with a peanutty protein base, a smooth date caramel topped with roasted peanuts all dipped in dark chocolate. They are also gluten-free and no-bake.


For the Base:

  • 80g oats
  • 100g peanuts
  • 20g peanut protein powder
  • A pinch of salt
  • 45g smooth peanut butter
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil, melted
  • 1 tbsp water, if needed

For the Caramel:

  • 80g medjool dates, pitted weight
  • 60ml plant-based milk
  • 60g smooth peanut butter
  • 1 tbsp coconut oil, melted
  • 1 tsp vanilla essence
  • A pinch of salt
  • 75g peanuts

For the Coating:

  • 100g dark chocolate, chips or a bar chopped up
  • 1 tsp coconut oil
  • Extra peanuts, chopped
  • Flaky salt


  1. Option to roast your peanuts: add them all to a baking tray and bake for 10-12 minutes in a preheated oven at 160Fan180ºC, shaking the tin halfway through, until golden. Allow to cool fully.
  2. Prepare the tin and dates: line a 6-inch square tin with parchment paper. Soak the dates in boiling water for 10 minutes and then drain.
  3. For the base: add the oats, peanuts, protein powder and salt to a food processor and blend to a fine flour. Add the peanut butter, syrup and coconut oil and pulse to a sticky mix – add the water if needed. The mix will hold together when you press it between two fingers. Press into the tin, making an even base.
  4. Make the caramel: add the dates, milk, peanut butter, coconut oil, vanilla and salt to a small food processor and blend until really smooth. Spread over the base mix and then press in the peanuts. Chill in the fridge for 2-3 hours, until firm.
  5. For the coating: melt together the chocolate and coconut oil.
  6. To decorate: remove the bars from the tin and use a sharp knife to slice into 8 bars. Dip each bar into the chocolate (peanut side face down) and allow the excess to drip off. Return to a plate and sprinkle with chopped peanuts and flaky salt. Allow to set in the fridge for 10 minutes.
  7. To serve: enjoy straight away and keep in a sealed container in the fridge for 5-7 days. You can freeze the bars for up to 1 month, wrapped well and allow to defrost before eating.

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I look forward to hearing what you think of these Vegan Protein Snickers so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With protein snickers love x

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