It’s dessert time!!! Then again, when isn’t it dessert time for me. I have a major sweet tooth and I’m also MEGA chocoholic!
No bake desserts save the day when you want a dessert that’s both quick and easy. Whether you don’t want to turn on the oven cause it’s summer or your heating’ set to the max (trying to mimic summer weather indoors lol.. me) OR you’re just lazy (also me when I’ve had a busy day but still want some SUGAR).
I have various no bake desserts on my blog from my chocolate peanut butter granola bars to chocolate protein bars to raw chocolate brownies and cookie dough bites so you know I looooove a fast dessert I can whip up in just minutes. These snickers bites aren’t that quick to make since we’ve got 3 layers of heaven here, BUT they are oh-so easy.
Say hello to the leaning tower of Snickers bites!
These no bake snickers bites are dairy and gluten-free, and vegan! They have 3 delicious layers and here is the breakdown:
layer 1: a raw cookie crust base (cashews + dates)
layer 2: caramel and peanuts
layer 3: CHOCOLATE!
No Bake Snickers Bites (makes 20 bites)
Raw Cookie Crust:
- 1 1/2 cup cashew (almonds work great also)
- 1 cup dates, soaked in hot water for 5 minutes
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 1/4 cup coconut sugar
- 3/4 cup peanuts
- 1 cup chocolate chips, melted (I used dark chocolate)
- Make raw cookie crust: Add cashews to a high-speed blender or food processor. Pulse until a”flour” consistency is reached (don’t blend too long since that will make cashew butter). Set aside in a bowl. Add soaked dates to the blender and pulse until a paste is formed. Re-add the cashews and pulse with the dates until a uniform batter is formed.
- Press raw cookie crust into pan: Line a loaf pan with parchment paper (make the parchment paper long enough so it sticks out, making it easier to get the snickers out later). Press the cookie crust batter into the loaf pan evenly.
- Make caramel: In a saucepan over medium-heat, combine maple syrup, coconut oil and coconut sugar. Bring to a boil and then simmer for 3-5 minutes until a thick caramel is formed (be careful, hot caramel can really burn you). Fold in the peanuts.
- Add caramel layer: Work quickly to pour the caramel and peanuts over the cookie crust in the loaf pan. Spread the caramel layer evenly. Refrigerate for 5 minutes.
- Make the chocolate layer: Melt 1 cup of chocolate and spread it evenly in the loaf pan, over the caramel layer. Refrigerate for 30 minutes. Cut into squares and enjoy! Refrigerate for up to 1 week or store in the freezer for longer.