Vegan No-Bake Mini Snickers topped with Coconut Bacon

Serves 12
Prep Time 20 mins
Cook Time 0 mins

I made these for my friend’s baby shower and they got more attention than the unborn child. Winning!


  • 1 cup almonds base
  • 1 cup dates, chopped base
  • 1/2 tsp ground cinnamon (optional) base
  • 1/3 cup peanut butter filling
  • 1/4 cup maple syrup (or any liquid sweetener) filling
  • 1 tsp vanilla essence (optional) filling
  • pinch of salt filling
  • 2 large bars of dark chocolate coating


Line a small square cake tin with non-stick baking paper.


Turn up the bass! Throw the almonds and the dates, with cinnamon if you wish, into a high speed blender and whizz up until it all comes together. Place on the lined baking tray and use your hands or the back of a spoon to flatten it to fill the bottom of the tray.


In a small bowl mix together the peanut butter, maple syrup, salt, and the vanilla if using. Pour on top of the base and spread to make smooth.

Pop into the freezer until the filling has frozen.


Melt the chocolate in a glass pyrex bowl over a pan of boiling water, stirring occasionally. Or in a microwave if you are from the future.

Take the baking tray out of the freezer, peel off the baking paper and place it on a chopping board. With a serrated knife chop into chunks.

Using a fork dunk the chunks into the melted chocolate and place back on the baking paper. Sing “slam dunk the chunk” loudly as you do this.

I placed coconut bacon on top of the wet chocolate before it set cause I’m mad. If you want to do this too here’s my recipe for coconut ‘bacon’.

Keep in the fridge if you need them that day, if not keep them in the freezer until you get a craving for them at 3am and eat them with your head and hands and knees in the freezer, trying to get them to melt with your desperate breath. We’ve all been there, am I RIGHT?!

Leave a comment…