Raw Snickers Bars

This recipe is adapted from Taline Gabriel of Hippie Lane. 

When was the last time you had a Snickers and thought, "This is good for me. This is what my body wants!"  Probably never, right? 

Well that's all about to change with these Raw Snickers Bars. Tender, chewy, crunchy, gooey, salty, sweet - these are the ultimate dessert and extremely addictive. I love them so much, I planned to give some away for the holidays but I'm afraid I may have to keep them all for myself.

These Raw Snickers Bars are a real treat, containing no additives or artificial ingredients, they will leave you feeling ultra satisfied because we use whole, natural ingredients to make them- and your body knows the difference. The Snickers candy bars give you a huge sugar high and they're made with so many ingredients you can't even begin to pronounce- a big no no in my book.

Since they are raw, that means no baking is involved in the process of this recipe. Just a freezer, a food processor, and a baking tin is all you need! Enjoy, and please continue to tag me in your creations!

Base Layer:

  • 1 cup gluten free oats

  • 1 cup cashews

  • 1 cup almond meal (I use Bob's Red Mill)

  • 1 cup shredded coconut

  • 1 tsp sea salt

  • 1/2 cup maple syrup

  • 2 tbsp coconut butter

Caramel Layer:

  • 2 cups medjool dates, pitted and soaked in boiling water for 2 hours

  • 2 tbsp peanut butter

  • 1 tsp vanilla powder

  • 1 tbsp coconut oil

  • pinch salt

  • 4 tbsp water

  • 1/2 cup peanuts scattered on top

Chocolate Layer:

  • 1/4 cup coconut oil, melted

  • 1/2 cup cacao powder

  • 1/4 cup maple syrup


  1. Start by placing the oats, cashews, almond meal, coconut and salt in a food processor until ingredients are mixed together and fine pieces.

  2. Add the maple syrup and coconut butter and process some more. It helped me to remove it from the processor here and add the ingredients to a large mixing bowl and just mix with my hands. Place dough into a parchment-paper lined baking tin and set in the freezer while you make the caramel layer.

  3. Place all of the ingredients for the caramel layer into a blender. Blend until smooth, making sure all of your ingredients are getting blended. This may take 3-5 minutes, depending on the power of your blender. Use a tamper if using Vitamix. Once blended, lay the caramel layer atop your base and scatter peanuts on top.

  4. Make the chocolate. Place melted coconut oil, cacao powder, salt, and maple syrup in a mixing bowl and whisk with a fork until smooth. Drizzle your chocolate on top of the peanuts.

  5. Place in freezer for 4 hours to set. Cut into bars and wrap in an air-tight container. Stays good in freezer for up to 1 month. Best enjoyed thawed at room temp for 20 minutes or so.