No Bake Vegan Snickers Cups
Snickers in cup form! No baking is required to make these healthier Snickers Cups that are vegan, gluten free, refined sugar free & so delicious.
How cute are these? Snickers in cup form! As a child, Snickers were one of my favorite candy bars. Made from nougat, peanuts, caramel, and encased in a milk chocolate shell – it was delicious but definitely a cavity in the making! This recipe is a spin on my Raw Snickers Bars recipe, which is a healthier version of Snickers made from plant-based ingredients. However, I thought it would be fun to make them in cup form, which is perfect for individual servings.
Whenever I’m craving chocolate, which is usually a nightly occurrence, I always reach for these Snickers cups. I usually have them on hand in the freezer.
Let me tell you, these are incredible. My family and I are obsessed with these. Made with an almond flour base, a date caramel filling, a layer of peanuts, and a coating of silky dark chocolate, these delectable treats are completely vegan, gluten-free, refined sugar-free, no-bake and require just a few ingredients you likely already have on hand.
Let’s talk about the caramel. It’s made from dates, and it has a very similar taste and consistency to that of traditional caramel, which is made by heating sugar until it caramelizes. Instead, this caramel is made from dates, not sugar. So, not only are these Snickers cups much healthier for you than the traditional candy bar, but they also contain wholesome ingredients that you don’t have to feel guilty for eating.
Ingredients
- Almond Flour – to make the base.
- Peanut Butter – use an all natural runny peanut butter. The only ingredients in the peanut butter I use are peanuts and salt.
- Medjool Dates – to bring on the sweetness! Dates are high in fiber and great for heart health. I use Joolies Organic Fresh Medjool Dates. Use my discount code: BOOBOO for money off. If your dates are hard and dry, add them to a bowl with hot water and soak them for 5-10 minutes until soft and juicy, then drain and pat dry.
- Vanilla Extract – an essential ingredient in any sweet treat!
- Peanuts – you can use salted or unsalted. I prefer salted peanuts for that sweet & salty element.
- Vegan Dark Chocolate – I use Hu Chocolate. It’s my favorite chocolate. Be sure to use my code BOOBOO for a discount.
- Non-Dairy Milk – any non-dairy milk will work. I like to use soy milk.
How To Make Vegan Snickers Cups
Step 1: Make the base. In a food processor, add the almond flour, peanut butter, dates, water, vanilla, and salt. Process this mixture until thick crumbles form. Press this mixture into silicone muffin molds and use your fingers to flatten it. Place it in the freezer to set while you make the caramel.
Step 2: Make the date caramel. In the food processor, add the dates, peanut butter, non-dairy milk, vanilla, and salt. Process until a smooth caramel-like mixture forms, adding more non-dairy milk as needed. Spoon about 1 tablespoon of the caramel and spread on top of the base.
Step 3: Add the peanuts and chocolate. Add the peanuts on top of the caramel mixture and use your fingers to press them into the caramel so they stick. Pour melted chocolate over each. Place back in the freezer for 10-15 minutes to set. Pop out of the molds and dig in!
More No Bake Desserts You’ll Love
All vegan, gluten free and refined sugar free.
No Bake Vegan Snickers Cups
Ingredients
Base
- ¾ cup almond flour
- 3 tablespoons runny peanut butter
- 3 medjool dates, pitted
- 1-2 tablespoons water
- ½ teaspoon vanilla extract
- pinch of salt
Date Caramel
- 8 medjool dates, pitted
- 3 tablespoons runny peanut butter
- 3 tablespoons non-dairy milk
- ¼ teaspoon vanilla extract
Peanuts
- ½ cup peanuts, plus more for garnish
Chocolate Coating
- ½ cup vegan chocolate chips
- 1 teaspoon coconut oil, optional, to help thin the chocolate
Instructions
- In a food processor, mix together all of the base ingredients: almond flour, peanut butter, medjool dates, water, vanilla extract and salt. If the mixture is too crumbly/fine-grain and doesn’t form together when you press it in your hands, add another tablespoon of water. Evenly distribute the mixture into silicone cupcake molds. Use your fingers to flatten the mixture into the molds. Place in the freezer to set while you make the date caramel.¾ cup almond flour, 3 tablespoons runny peanut butter, 3 medjool dates, 1-2 tablespoons water, ½ teaspoon vanilla extract, pinch of salt
- In the food processor, combine all the of the date caramel ingredients: medjool dates, peanut butter, non-dairy milk, vanilla extract and salt. Process until it turns smooth. If needed, add a splash more non-dairy milk to make it smooth and creamy.8 medjool dates, 3 tablespoons runny peanut butter, 3 tablespoons non-dairy milk, ¼ teaspoon vanilla extract
- Spoon about 1 tablespoon of the date caramel and spread on top of the base.
- Sprinkle peanuts on top of the caramel mixture and gently press the peanuts into the date caramel so they stick.½ cup peanuts
- Melt the chocolate and coconut oil (if using) in the microwave in 30 second increments until melted. Pour the melted chocolate on top and place in the freezer for 10-15 minutes or until the chocolate has set.½ cup vegan chocolate chips, 1 teaspoon coconut oil
- Pop them out of the molds and dig in!
Equipment
Video
Notes
- If your medjool dates are dried up, add them to a bowl with hot water and soak for 5-10 minutes. Drain and pat dry.
- These are the silicone molds I use from Amazon.
