Vegan No Bake Protein Snickers Bars

Snacks, Sweet

vegan no bake protein snickers bars: candy bar vibes with a healthy twist

if you love snickers bars but want a healthier, vegan, and protein-packed version, these vegan no bake protein snickers bars are exactly what you need.

they’re creamy, chewy, and loaded with peanut butter caramel and chocolate — all while packing a solid protein punch.

plus, they come together quickly with simple ingredients and no oven needed.

taste & texture

these bars taste just like the candy bars you grew up with, but way better because they’re wholesome.

the peanut butter caramel layer is smooth and rich with a hint of natural sweetness, while the chopped peanuts add a satisfying crunch.

the base is soft and protein-dense, almost like a thick cookie dough, and the chocolate topping melts in your mouth to complete the experience.

every bite hits that perfect balance of sweet, salty, creamy, and crunchy.

macros & nutrition

these bars deliver about 11-15 grams of protein per bar depending on how you slice them (recipe makes 12-16 bars).

they’re moderately high in fat from the peanut butter and coconut oil, but mostly healthy fats.

carbs come from natural sources like maple syrup, peanut butter, and oats, with no refined sugars or flours.

this makes them perfect for a post-workout snack, mid-afternoon pick-me-up, or whenever you want a candy bar without the crash.

ingredient substitutions

peanut butter: you can swap for almond butter or cashew butter if you prefer a different nut flavor or need to avoid peanuts.
protein powder: any plant-based vanilla protein powder works well, or swap vanilla for chocolate protein for a richer taste.
dairy-free milk: almond, oat, cashew, or soy milk all work fine—just use unsweetened to control sugar.
maple syrup: swap for agave nectar or brown rice syrup for different sweetness levels.
chocolate chips: vegan chocolate chips or chunks work best—choose dark chocolate if you want less sugar.

how to make

mix the protein base with oat and almond flour, protein powder, peanut butter, maple syrup, and dairy-free milk until thick and spreadable. press it into an 8×8 pan.
mix the peanut butter caramel ingredients and chopped peanuts, then spread over the base layer. freeze for 1 hour to firm up.
slice into bars, then melt vegan chocolate chips with coconut oil and drizzle over each bar. chill again until chocolate hardens.
store bars in the freezer and enjoy straight from there or let soften a few minutes at room temp before eating.

storage tips

these bars keep best stored in the freezer, where they last up to 2 months.

they stay firm and fresh and make for a perfect grab-and-go snack anytime you crave a candy bar with benefits.

if you store them in the fridge, they may soften and lose some texture after a few days but are still delicious.

if you love Vegan No Bake Protein Snickers Bars, then try these other recipes from upbeetandkaleingitblog!
Healthier No Bake Reese’s Peanut Butter Cup Bars

Dreamy Blueberry Banana Bread Gluten-Free Scones (Plant-Based!)

No Bake Pistachio Cheesecake Brownie Cups

8-Ingredient Banana Chocolate Chip Breakfast Cookies (No Refined Sugar)

Nourishing No Bake Blueberry Cheesecake With Date Sweetened Crust

No Bake Double Chocolate Bliss Rolls

The Best No Bake Peanut Butter Chocolate Cheesecake

No Bake Plant Based Vanilla Cinnamon Crumble Cheesecake

Nourishing Vegan Protein Granola Ice Cream & Cinnamon Coconut Sugar Peaches

Vegan Protein Chocolate Peanut Butter Cup Ice Cream

Date Sweetened No Bake Healthy Oreo Sandwiches

You Won’t Believe it’s Vegan Cookie Dough Banana Bread

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Vegan No Bake Protein Snickers Bars

Recipe by Mary

Servings

servings

Prep time

minutes

Calories

284.5

kcal

APPROXIMATE MACROS per serving (16 bars)
calories: ~284.5
protein: ~11.4g
carbs: ~15.8g
fat: ~19.9g

Ingredients

protein base:
1/2 cup gluten-free oat flour
1/4 cup almond flour
3 scoops vanilla protein powder (about 31g per scoop)
1/3 cup runny peanut butter
1 tbsp maple syrup
1 cup unsweetened dairy-free milk
more dairy-free milk as needed, 1 tbsp at a time if too dry

peanut butter caramel:
1 cup runny peanut butter
2 tbsp melted coconut oil
2 tbsp vanilla protein powder
1 tsp vanilla extract
2–3 tbsp maple syrup, to taste
1/2 cup chopped roasted peanuts

chocolate topping:
2/3 cup vegan chocolate chips
1 tbsp coconut oil

Directions

make the protein base:
in a bowl, stir together oat flour, almond flour, and vanilla protein powder. mix in the peanut butter, maple syrup, and 1 cup of dairy-free milk. if the dough is still too dry, add more milk 1 tablespoon at a time until a thick, spreadable consistency forms. press into a parchment-lined 8×8 pan.
make the peanut caramel:
whisk together the peanut butter, melted coconut oil, vanilla protein powder, vanilla extract, and maple syrup until smooth. top with chopped peanuts evenly over the protein base.
freeze & slice:
place the pan in the freezer for 1 hour, until very firm. then slice into 12-16 bars.
add chocolate topping:
melt the chocolate chips with coconut oil until smooth. spoon or drizzle the chocolate over each sliced bar. refrigerate for 10–15 minutes until the chocolate firms up.
store:
keep bars in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months.