These homemade protein snickers bars are paleo, vegan and secretly healthy. This snickers recipe consists of an almond-protein nougat, a layer of dairy free caramel topped with chopped almonds and an extra dark chocolate coating. This is the best paleo candy bar recipe - the perfect replacement for a conventional snickers.
A homemade snickers bar that is high in protein, paleo AND vegan friendly?! Yes, dreams do come true!
These homemade protein snickers bars are the perfect paleo copycat treat - much healthier and tastier than a conventional snickers bar.
They have a soft nougat layer that's topped with a chewy homemade caramel, chopped almonds and then coated in dark chocolate. These snickers protein bars are not only paleo and vegan friendly, but also no bake and peanut free.
Why You'll Love these Protein Snickers Bars
- Paleo & Vegan - made with simple, wholesome ingredients
- Gluten Free and Grain Free - no wheat or oats
- Dairy Free - caramel is made with coconut cream and maple syrup
- Protein Packed - high in protein for a candy bar
- No Bake
- Peanut Free - has a layer of chopped almonds instead of peanuts
- No Refined Sugar - no corn syrup or cane sugar
Ingredients
These almond snickers consist of three layers, all encased in dark chocolate. A raw nougat layer composed of almond butter and protein powder, a dairy free caramel and a layer of chopped almonds. Here's a list of what you need:
- almond butter (unsalted, unsweetened)
- protein powder (I used pea protein)
- coconut cream
- water
- maple syrup
- vanilla extract
- salt
- dark chocolate
- coconut oil
Ingredient Substitutions
- Almond Butter: swap it with another nut/seed butter like cashew butter or sunflower seed butter.
- Pea Protein: Pea protein is very absorbent, so not all protein powders will work as a 1:1 replacement. That being said, most plant based protein powders should work for the nougat layer, just add the water 1 Tbsp at a time until you get the right consistency.
- Maple syrup: Any liquid sweetener can be used in place of the maple syrup in the nougat. However, I have not tested the caramel with anything other than maple syrup and do not recommend a substitution for this.
- Almonds: swap for any nut or seed. Cashews, peanuts, walnuts or chopped hazelnuts are all great options.
How to make Protein Snickers Bars
Although these snickers bars look hard to make, I promise they're not. The "hardest" part is the homemade caramel, but if I can do it, you can do it! You do not need a candy thermometer and I've made it a number of times without fail.
- Make the Nougat: Combine all nougat ingredients and mix until well combined. Firmly pressed into a lined 8x4 inch loaf pan.
- Make the Caramel: Place all ingredients for the caramel in a small saucepan. Cook on the stovetop until thick.
- Pour Caramel Over Nougat: Let the caramel cool a few minutes, then pour over the nougat layer.
- Add Almonds: Placed chopped almonds on top of caramel layer, pressing lightly into the caramel.
- Freeze then Cut: Freeze the bars overnight, then cut to desired size.
- Dip in Dark Chocolate: Dip the bars in melted chocolate.
Tips and Tricks
- Use pea protein for the nougat layer and measure by weight (given in grams). Pea protein is very absorbent, so using a different type of protein powder may not produce desirable results.
- Swap out the almonds for any other chopped nut or seed. Cashews or peanuts are a great alternative.
- Use coconut oil to thin the chocolate - this makes dipping the bars easier.
Storage
Because these homemade snickers candy bars do not have any preservatives, they must be stored in the fridge or freezer.
Place them in an airtight container or bag and keep in the fridge up to two weeks or the freezer for up to two months.
More Homemade Candy Bar Recipes
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Homemade Protein Snickers Bars (Paleo, Vegan)
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 8 bars
Description
Healthy, homemade Protein Snickers Bars with an almond-protein nougat, dairy free caramel, chopped almonds and a dark chocolate coating.
Ingredients
Nougat
- ½ cup almond butter (no-stir, unsalted, unsweetened)*
- ½ cup pea protein (50g)**
- 1 Tbsp maple syrup
- ⅛ tsp salt
- 5 Tbsp water
Caramel
- ½ cup coconut cream
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ⅛ tsp salt
Almond Topping
- ¼ cup almonds, chopped
Chocolate Coating
- 6 oz dark chocolate
- 2 tsp coconut oil (optional)
- flaked sea salt (optional)
Instructions
- Make the Nougat: In a medium-sized bowl, combine the almond butter, pea protein, maple syrup and salt. Mix to the best of your ability, then add the water one tablespoon at a time until dough has reached a play dough-like consistency.***
Firmly press the nougat layer into a lined 8" x 4" baking pan.
- Make the Caramel: Place all ingredients for the caramel in a small sauce pan. Set the pan on the stovetop and turn the heat to medium-high. Bring the mixture to a boil, stirring every so often.
Boil for 6-7 minutes, stirring constantly with a spatula. While stirring, use the spatula to scrape the bottom and sides of the pan so that the caramel doesn't burn.
After 6-7 minutes of boiling, the mixture should have browned and slightly thickened.
Reduce the heat to medium-low and continue to cook for 4 minutes, stirring every so often. When done, the caramel will be golden brown and thick.
Cool the caramel for 5 minutes, then pour it onto the nougat layer. Use the spatula to spread the caramel to the sides, covering the entire nougat.
- Add the Chopped Almonds: Chop almonds, sprinkle over the caramel, then lightly press them into the caramel layer.
- Freeze: Freeze overnight or at least 4 hours for the caramel to fully set.
- Coat in Dark Chocolate: Melt the chocolate and coconut oil by placing them in a small sauce pan and melting over low heat, stirring frequently.
Once fully melted, remove the chocolate from the heat and grab the snickers bars from the freezer. Cut the bars into 8 equal pieces.
Dip each bar into the melted chocolate and place on a parchment-lined baking pan to set.
- Store in fridge or freezer.
Notes
*May substitute with any type of almond butter/nut butter, but depending on the consistency you may need more or less water.
**I used Nuzest unflavored pea protein. I only recommend pea protein for this recipe, as it is quite absorbent and using a different type of protein powder may produce undesirable results.
***When mixing, first use a spatula, then use your hands to knead the dough. You'll know you have enough water when the nougat layer is holding together (not crumbly) and has a play dough-like texture.
Eric
Eating these straight out of the freezer was nothing short of blissful.
Jennifer
Really really good! I too was eating them while packing them up. Love the Carmel sauce.
Katie
I'm so glad you love them! Thank you for leaving a review 🙂
Amber
Ohhhhh emm ggggg. These are the best thing I have ever had.
Made them, then again and again !
Katie
So glad you like them! 🙂
Irma
First time making them, and they came out AMAZING!
Katie
I'm so glad you had success! These are one of my personal favorites 🙂
Erin
Can you use something else ie oat or almond flour instead of protein powder ?
Katie
Almond or oat flour should work in place of the protein powder, but I'm not sure about the exact quantity you'll need.
abby
What are the macros for this recipe?
Katie
You can calculate the macros yourself using a free app like MyFitnessPal.