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Now if you all have tried my raw snicker bars before you are going to LOVE these no bake snicker bites. I used the same recipe I use for my bars only I turned them into FUN SIZE snicker bites. Also, instead of just adding a layer of chocolate to the top of the bars, I dipped the bite size pieces in chocolate, can you say HEAVEN. They are just like snicker bars only they are refined sugar free, grain free, dairy free, and vegan. Now this is something I can get down with and not feel bad about eating 5 in one sitting hahaha!

Don’t worry they are easy to make:

They may seem complicated by looking at the different layers you have to create, but believe me when I say they are SUPER SIMPLE to prepare.

Step 1:

Prepare your date caramel by adding medjool dates, cashew butter, coconut oil, vanilla extract, maple syrup, and some filtered water to a food processor. You are going to process until you get a nice smooth consistency. Set this aside and start preparing your layers. You will have extra caramel so save in a mason jar for another recipe, try these vegan caramel brownies.

Layer 1:

For the cookie base you will need:

  1. Sprouted Gluten free quick oats, I use these
  2. Flaxseed meal (totally optional but I like the extra fiber this adds to them)
  3. Maple syrup
  4. Coconut oil
  5. Filtered water to thin out if too dry

Add everything to your food processor and process until you get a sticky, sand like consistency. Then press down into an 8×8 baking dish or a loaf pan lined with parchment paper, and freeze for 10 minutes.

Layer 2:

Add a one inch thick layer of the date caramel to the top of the cookie base layer and freeze for 30 minutes.

You are going to then remove from the baking dish and cut your snicker bites into fun size pieces.

Layer 3:

Melt your favorite chocolate with some coconut oil over stove top or microwave until melted. I did mine over stove top and I used Lily’s baking chocolate, stirring frequently in a small sauce pan for about 30 seconds. Add your fun size snicker bites on top of a fork and carefully dip into chocolate. Transfer to a baking dish lined with parchment paper and refrigerate until the chocolate hardens. I like to store mine in the freezer in an airtight container.

No Bake Fun Size Snicker Bites

Makes 24


Cookie base layer

  • 1 cup One Degree Organic sprouted gluten-free oats Substitute any type of oats you use
  • 1/4 cup coconut flour Substitute almond flour
  • 2 Tbsp coconut oil
  • 1/4 tsp Sea salt
  • 1 tsp vanilla extract
  • 1-2 Tbsp flaxseed meal Optional
  • 2 Tbsp maple syrup
  • If too dry add 1 Tbsp filtered water at a time until you get sand like, sticky consistency

Caramel filling layer

  • 1 cup soaked medjool dates I soak overnight and drain water
  • 1/2 cup Cashew butter Substitue any nut or seed butter
  • 1/4 cup coconut oil Not melted
  • 1-2 tsp vanilla extract
  • 1/4 tsp salt
  • 1-2 Tbsp maple syrup Optional if you want it sweeter

Chocolate layer

  • 1/2 Tbsp coconut oil


Cookie Base:

  • Pulse all ingredients for cookie base in food processor, add an even layer of the cookie base to an 8x8 baking dish lined with parchment paper, and place in freezer for 10 minutes.

Caramel Layer:

  • Pulse all ingredients for caramel layer in food processor, add a one inch thick layer to the cookie base, along with chopped cashews, and put back in freezer (5-10 minutes).
  • Reserve the leftover caramel in an airtight container in refrigerator

Chocolate Layer:

  • Chop into fun size pieces
  • Melt Chocolate, coconut oil, over stove top stirring frequently until melted
  • With a fork add the fun size pieces into the melted chocolate and coat
  • Transfer to a lined baking dish
  • Freeze for 10-15 minutes
  • Store in an airtight container in the freezer for up to 6 months or in refrigerator for up to 2 weeks (if they last that long).