Snickers_Banner_OHK_March_20160139 1


Makes: 15 bars

raw | vegan | refined sugar free


Nougat Base

1 cup (150g) cashews (soaked 4-6 hours, rinsed & drained)

1/3 cup (80ml) coconut cream

¼ cup (60ml) melted coconut oil

2 tbps pure maple syrup (see notes)

¼ tsp vanilla bean powder

2/3 cup (80g) almond meal


2 cups (280g) medjool dates, pitted

½ cup (140g) smooth peanut butter (good quality 100% peanuts)

1/3 cup (80ml) coconut cream

½ cup (125ml) melted coconut oil

1 tbps mesquite powder (see notes)

½ teaspoon himalayan salt

1½ cups (210g) roughly chopped unsalted peanuts

Chocolate Coating

1 cup (100g) cacao powder

¾ cup (180ml) melted cacao butter (180g unmelted)

¼ cup (60ml) melted coconut oil

1/3 cup (80ml) pure maple syrup (see notes)



  1. Line base and sides of a 20cm square cake tin with non-stick baking paper, extending paper 5cm over sides.
  1. Blend all nougat ingredients (except almond meal) in a high-speed blender until smooth as possible. Then add almond meal and blend until just combined.
  1. Spread nougat mixture over base of lined tin. Using a spatula, smooth surface. Freeze for 2 hours or until set.
  1. To make caramel, place dates in a medium bowl and just cover with cold water; stand for 30 minutes, then drain. Blend drained dates with remaining caramel ingredients (except chopped peanuts) in a high-speed blender until smooth as possible.
  1. Spread half the caramel over the nougat; smooth surface. Sprinkle half the chopped peanuts over nougat and using a spatula, press peanuts into caramel. Then spread remaining caramel on top. Sprinkle with remaining peanuts; press down with spatula and smooth top. Freeze for 1 hour or until set.
  1. Remove slice from tin and cut into 15 rectangle bars. Place bars on a tray lined with non-stick baking paper and return to freezer to reset while you make the chocolate.
  1. To make chocolate, place cacao powder into a medium heatproof bowl over a bowl of warm water. Stir in coconut oil and cacao butter until smooth, then maple syrup until well combined.
  1. Dip the nougat base of each bar, one at a time, into chocolate. Place on lined tray, chocolate facing up. When chocolate is set (this will only take a few minutes) turn bars over and spoon chocolate over the top. Freeze for 10 minutes or until chocolate is set.
  1. Store bars in an airtight container in freezer. Remove from freezer 5-10 minutes before eating to soften slightly.


Maple syrup is not technically raw, however we still like to use it in some of our treats.  If you want to make this recipe 100% raw, we suggest substituting the maple syrup in the nougat with dates or raw honey; and the maple syrup in the chocolate with raw honey or stevia. Please note, quantity measurements will vary depending on the sweetener used, so you may need to experiment. 

Mesquite powder is available from most health food stores and gourmet food stores. It is slightly sweet with a distinct caramel flavour. If you cannot get mesquite, it will still be delicious without it and we suggest adding 1 teaspoon vanilla bean powder instead.


  • Ashley Cobb - Made these yesterday and am blown away by how delicious these are!!! Much better than real snickers 😉 Making them definitely requires planning and a little bit of patience but wow, are they ever worth the wait! Instead of 15 bars I cut them into 42 bite sized pieces (~190 cals each) which are the perfect snack size for me 🙂 Thanks for the awesome recipe, I will be trying your other recipes very soon!April 3, 2016 – 8:29 pmReplyCancel

    • Our Holistic Kitchen - Thanks so much Ashley! We are thrilled you like our snickers as much as we do – they’re so moreish! Yes, they do take a little patience to make, but we agree they’re worth it! What a great idea to cut them into bite sized pieces. Wish we had some in our freezer right now. Please let us know how the other recipes turn out. Happy cookingApril 11, 2016 – 3:03 pmReplyCancel

  • Julie - Heyy; I don’t have a good blender or anything.. Do you think I could sub the cashews for storebought organice cashew butter? And if so, do I still need to use 150g? I would really like to make these, they look great! 🙂April 27, 2016 – 9:51 pmReplyCancel

    • Our Holistic Kitchen - Hi Julie! This recipe really needs to be made in a blender or food processor, otherwise the ingredients may not combine probably and the texture of the nougat won’t be smooth. Feel free to experiment though and let us know if you have any success. If you’re experimenting substituting cashew butter for cashews, please note that the texture and flavour will vary. Happy experimenting!!May 2, 2016 – 3:35 pmReplyCancel

  • Donelle - Love your recipes, please send moreMay 31, 2016 – 11:24 pmReplyCancel

    • Our Holistic Kitchen - Thanks Donelle!June 5, 2016 – 1:48 pmReplyCancel

  • Tiffany - I made these yesterday and everyone in the family loves them. My biggest surprise was how little we needed to eat to feel satisfied. We’d easily sit down as a family and polish off a box of chocolate favourites and still crave more. I cut each bar into 4 bite size pieces, and 1-2 pieces is enough. A friend wants to make them but can’t eat dates. Can you offer any alternatives?June 18, 2016 – 2:45 pmReplyCancel

    • Our Holistic Kitchen - Hi Tiffany, we are so pleased you enjoyed them! If your friend can’t eat dates, I’d suggest substituting them with coconut nectar. I usually use loving earth coconut nectar as it has a delicious butterscotch flavour (but of course you can use whatever brand you like!). I’d suggest start by adding 1/2 cup (125ml) coconut nectar (or even a little less) and taste it before adding anymore. Good luck and happy cooking. We would love to hear how they turn out.June 21, 2016 – 9:37 pmReplyCancel

      • Tiffany - Thanks I’ll pass that on. I posted a pic of the ones I made on my Facebook page and now everyone wants the recipe! 🙂June 22, 2016 – 11:18 amReplyCancel

        • Our Holistic Kitchen - That’s great. Thanks for sharing the love Tiffany.June 26, 2016 – 1:35 pmReplyCancel

  • Liz | Travelling Table Tales - These look absolutely incredible. I cannot wait to make these. Thanks for sharing. xxJuly 18, 2016 – 8:14 pmReplyCancel

    • Our Holistic Kitchen - That’s so sweet of you Liz. Hope you like them, they’re one of our favs! xJuly 24, 2016 – 3:06 pmReplyCancel

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