Who didn’t love Snickers bars growing up? During my pre-vegan days, a good Halloween candy haul had to include some mini Snickers. For me, they were the superior chocolate bar.
The nuts, caramel, nougat, and chocolate were all I dreamed about before my pre-body conscious, awkward teenage years. They dropped off my radar for a time, and oddly enough reappeared only after I had begun sampling raw vegan treats.
Local vegan cafes often featured a raw Snickers slice/bar/cheesecake of some degree in their cabinets, and I sampled them all. Some were too sweet, some went OTT on the cashews to the point of making me feel sick, and others were pure bliss, so I’ve had the best and the worst of them.
My No Bake Snickers Slice hopefully rates highly on your list. I’ve been whipping up a batch every week at this point, tweaking the recipe to ensure it’s easy to make and tastes up to scratch.
You do have to have a little bit of patience with this one to allow the caramel layer to set properly. Otherwise you’ll end up with a gooey mess that doesn’t quite hold together (this happened to me TWICE of my own volition). Number one rule in the kitchen: patience is a virtue.
This is a super decadent dessert that’s great for bringing along to a shared lunch or for keeping stored in the freezer for those days you just need a sugar hit. I won’t blame you if you don’t want to share—it pains me everytime I see the tray’s contents dwindle throughout the week.
If you manage to take a pic of your loot, do share it on Instagram with the hashtag #thehungrypiggy! I’d love love love to see the results!
No Bake Snickers Slice
- 1 1/2 cups oats
- 1 cup raw almonds
- 1/2 cup dates
- 1/4 cup plus 2 tablespoons of maple syrup
- 1 cup of coconut sugar
- 1 cup of coconut cream
- 1/2 teaspoon salt
- 1 tablespoon of arrowroot starch (mixed first with some water to remove clumps)
- 1/2 cup crunchy peanut butter
- 200g dark vegan chocolate
- 1/2 cup of almond milk
- 1/2 cup crushed peanuts
- In a food processor, combine oats and almonds. Add dates and maple syrup and process.
- Line a tin with baking paper (this will make it easier to remove the slice when ready to serve). Press mixture evenly to the bottom of the tin. Place in freezer to set for an hour.
- To make the caramel layer, add coconut sugar and coconut cream to a small pot on medium heat, and bring to a simmer. Add salt. When bubbles begin to form, add arrowroot starch and whisk until combined. Heat for a further 1-2 minutes then remove from the stove top. Once slightly cooled, add peanut butter until fully combined.
- Evenly spread caramel layer over the base. Place back in the freezer and set overnight or for roughly six hours.
- To make the chocolate topping, melt chocolate over a double boiler before adding almond milk. Remove from the heat and let sit until cool to the touch. Pour chocolate over caramel layer. Sprinkle with crushed peanuts and place tray back into the freezer until chocolate has fully set (about 1-2 hours).