Your inner chid will be screaming for these healthy homemade vegan snicker bars! Complete with a crispy nougat base, luscious layer of caramel, and chopped hazelnuts all wrapped delicately around a coating of dark chocolate. Each bite will send you straight back to the good ole' days!
Healthy Vegan Hazelnut Snicker Bars
Seriously, the world is a better place knowing these hazelnut snicker bars exist. Not only do they exist, you can easily make them at home! Is your mind blown, because my mind is blown. Even more-so, These gluten-free snicker bars have an elevated twist with the addition of hazelnuts and dark chocolate. If it were possible to make the classic snicker bar even better, we just did it...
Gluten-free Snicker Bar Layers
The best part of a snicker bar has always been the impeccable layers. These homemade bars are no different:
- Sweet nougat - this functions as the base of our bar. Just like the classic, it's slightly sweet and crispy while able to hold the other layers on top. We use almond flour to make the nougat and sweeten it slightly with delicious pure maple syrup
- Vegan caramel layer - would it really be a snicker bar without caramel? This caramel is super simple to make with a little coconut cream, maple syrup, and nut butter
- Hazelnuts - this is where we spice things up a bit. Instead of the traditional peanut, we use hazelnuts in this recipe to provide an elegant twist. In other words, it's an amazing addition
- Dark chocolate - we use silky smooth dark chocolate to cover our snicker bar. With a bar like this, we can do better than milk chocolate. This simple swap ensures a rich and swoon-worthy chocolate bar
Homemade Healthy Vegan Snicker Bar Ingredients
To make these snicker chocolate bars, you'll ned just a few gluten-free pantry staples:
How to make snicker bars
With a little patience, these snicker bars are actually quite easy to make at home
- To start, make the nougat layer by mixing together all the nougat ingredients. The dough will look crumbly but should stick when you press it together. Pour the dough in an 8 x 8 or 9 x 9 baking pan lined with parchment paper and press into the bottom and bake.
- While the nougat layer is baking, prepare the caramel sauce. Heat the coconut cream (note this is cream and not milk. You can use coconut milk, just be sure to only measure the solid cream at the top of the can and not the liquid below it) and maple syrup together until it begins to simmer. Let the mixture simmer for a good 10 minutes - stir occasionally to prevent burning. Remove from element, stir in the nut butter and vanilla and let cool. Pour the caramel over top of the baked nougat and spread out evenly.
- Next, sprinkle chopped hazelnuts on top of the caramel. Be sure to press them into the caramel to make sure they will stick. After that, place the pan in the freezer for about 20 - 30 minutes to harden.
- While the caramel and hazelnut layer is in the freezer, melt the dark chocolate. Remove from baking pan and cut into 12 bars. Dip each bar into the melted chocolate - make sure to allow any excess chocolate to drip off. Place on a piece of parchment paper and transfer to the fridge to cool for another 20 - 30 minutes. You just want the chocolate coating to harden at this point.
- Once the chocolate has hardened, enjoy!
Tips when making vegan snicker bars
Here are some helpful tips to ensure your chocolate bars are just like the classic (but better) every time:
- Allow the caramel sauce to simmer. This takes about 10 minutes. The mixture will bubble and may change colors in the skillet. This is what we want! Stir it every minute or so to prevent burning. Once it starts to thicken up like traditional caramel, pull it off the stove and stir in the nut butter and vanilla. The mixture will thicken up even more as it cools down.
- Make sure to press the hazelnuts into the caramel layer. We do this to ensure the hazelnuts are in place and not just sitting on top of the caramel. You can press them down with the back of a spoon or spatula or just using your hands.
- Freeze the bars before cutting them. This is important and will ensure a clean cut when you slice into bars. The caramel will solidify fairly quickly so it shouldn't take too long in the freezer - 20 - 30 minutes.
- Make sure the melted chocolate is thin. Depending on the type of chocolate you use, once melted you'll want to get it as thin as possible. I like to add a tablespoon or two of coconut oil to help with this. If the chocolate is too thick, it won't seamlessly coat your bars like we want!
Frequently Asked Questions
These bars are best stored in the fridge in an airtight container. They will keep for up to a week!
Yes, you can substitute the almond flour for cassava flour in this recipe.
Any type of nut will work in this recipe! I used hazelnuts to keep these bars paleo-friendly but if you prefer peanuts, almonds, cashews, etc. you can swap them 1:1.
YES. Coconut cream provides the adequate texture to make caramel. If you have a can of coconut milk, the solid part at the top is the coconut cream and can be used in this recipe. Just be sure to only include the cream part when measuring and not the liquid underneath
Yes, any nut butter will work just make sure it's the creamy style so you don't end up with chunky caramel.
Oh my gosh, yes! Hiding a couple snicker bars in the freezer is like the oldest trick in the book. These bars will keep in the freezer for up to a month. Perfect to chop up into ice cream or enjoy on a hot day.
If you loved these snicker bars, you're going to love these too!
Healthy Vegan Hazelnut Snicker Bars
- 1 ½ cup almond flour
- ½ teaspoon baking soda
- 3 tablespoon maple syrup
- 3 tablespoon coconut oil - melted
- ½ cup coconut cream
- ½ cup maple syrup
- 2 tablespoon cashew butter - sub. any nut butter if desired
- 1 teaspoon vanilla
- ¾ cup chopped hazelnuts - sub. any nut if desired
Dark Chocolate Coating
- 2 cups dark chocolate - approx. 12 oz
- Preheat oven to 350 F. Prepare the nougat layer by mixing the almond flour, baking soda, maple syrup, and coconut oil in a bowl. Press the dough into the bottom of an 8 x 8 baking pan lined with parchment paper. Bake for 15 - 17 minutes until golden brown on top.1 ½ cup almond flour, ½ teaspoon baking soda, 3 tablespoon maple syrup, 3 tablespoon coconut oil
- While the nougat layer is baking, make the caramel by heating up the coconut cream and maple syrup in a skillet over medium heat. Allow the mixture to simmer for at least 10 minutes, stirring occasionally to prevent burning. It will begin to thicken up and may change colors. Once the mixture has thickened up a bit, remove from heat and stir in the cashew butter and vanilla. Allow the caramel to cool (it will thicken up even more during this time).½ cup coconut cream, ½ cup maple syrup, 2 tablespoon cashew butter, 1 teaspoon vanilla
- Pour the caramel over top of the nougat layer. Sprinkle the chopped hazelnuts over top and press into the caramel to make sure they stick. Transfer the baking pan to the freezer for 20 - 30 minutes to allow the caramel layer to harden (this will make cutting the bars easier).¾ cup chopped hazelnuts
- While the caramel is setting, melt the dark chocolate. If needed, add a tablespoon or two of coconut oil to the chocolate to ensure it's thin and runny.2 cups dark chocolate
- Once the caramel has hardened, use a sharp knife to cut 12 bars. Dip each into the melted chocolate to coat, making sure you allow any excess chocolate to run off the sides. Transfer to a baking sheet and place in the fridge so the chocolate can set.
- Enjoy once the chocolate has hardened. These bars will stay fresh stored in an airtight container in the fridge for up to a week or up to a month in the freezer.