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Recipe :: Made By Mandy

This recipe for Raw Snickers Bars by the lovely Made By Mandy is certainly a crowd-pleaser! The gooey, rich and sticky caramel, paired with the dense coconut base is completely irresistible… and let’s not forget about the decadent dark chocolate layer… what more could you want in a dessert?

They’re also vegan and refined sugar free, which means you’re fuelling your body with nourishing ingredients whilst indulging in a healthy dessert.

Makes :: 10–11 bars (27 x 15 cm loaf tin)

Time :: 45 minutes + 2 hours freezer/setting time




200g medjool dates, pitted

78g (½ cup) almonds

120g (¾ cup) raw cashews

25g desiccated coconut

1 tbsp pure maple syrup



265g medjool dates, pitted

3 tbsp. natural peanut butter

½ cup + 1 tbsp. pure maple syrup

1/3 cup plant milk (I used soy)

½–1 tsp sea salt

1 tsp vanilla

Chocolate Coating

You can either use store-bought dark chocolate, or make your own using the below recipe (note: making it from scratch will create a softer + meltier coating, whereas the store-bought chocolate will create a harder coating). 

1 cup cacao powder

1 cup pure maple syrup

1 cup coconut oil

½ tsp sea salt

OR  250g vegan dark chocolate buttons (store-bought)



  1. Line a 27 x 15 cm tray with parchment paper and set aside. Begin by placing all ‘base’ ingredients into a food processor and blend until everything is broken down and combined.
  2. Transfer the mixture to the lined baking tray and evenly flatten. I like using the base of a glass to ensure the mixture is flat and compact. Place in the freezer until required.
  3. For the caramel, place all the ingredients into a food processor and blend until you reach a smooth, silky texture. This may take around 3–5 minutes.
  4. Remove the tray from the freezer and evenly spread the caramel layer on top, ensuring there are no lumps and bumps.
  5. Return the tray to the freezer for at least 2 hours for the caramel to set.
  6. After 2 hours, remove the tray from the freezer and use a sharp knife to cut the slice into long bars, place on a plate (ensure they are not touching each other) and pop them back into the freezer.
  7. Meanwhile, get started on your chocolate, if you’re using store-bought chocolate, then place into a saucepan and melt on low heat until fully melted. Otherwise, place the cacao powder, maple syrup, coconut oil and salt into a saucepan and stir/melt on low heat and until fully melted. Let the chocolate cool for around 5 minutes.
  8. Remove the bars from the freezer and dip each into the chocolate coating, ensuring everything is covered. You may also like to create a ‘zig-zag’ pattern on top by dipping a fork into the chocolate and drizzling on top of each bar.
  9. Return the bars to the freezer to set for at least 30 minutes.


Note: these bars can be stored in the fridge for 23 weeks or in the freezer for 23 months (… but they never last that long in my house!)

I’d love to see if you recreate this recipe at home by tagging me on Instagram @madeby.mandy and using the hashtag #madeby.mandy


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