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If you love snicker bars as much as I do you are going to fall in love with these no bake, raw snicker bars. They have been my go to for years when I am craving some snickers and I think they taste even better than your traditional snicker bars.

You are going to prepare your snicker layers by first creating your cookie base layer first:

  1. Sprouted gf quick oats
  2. Coconut flour
  3. Coconut oil
  4. Maple Syrup
  5. Vanilla extract
  6. Pinch of sea salt
  7. Optional: Flaxseed meal

Add everything to your food processor and process for 10 seconds until you get a sticky dough. You will then line a 9×4 loaf pan with parchment paper and press down the cookie base to form an even layer.

Next layer is the caramel date filling:

  1. Soaked dates
  2. Cashew butter
  3. Coconut oil
  4. Vanilla extract
  5. Maple syrup
  6. Filtered water to thin out (omit if you want it THICK)

Add all ingredients for the date caramel in a food processor and process for 10 seconds. If you want your caramel to be thinner just add 1 Tbsp at a time of filtered water until your reach the consistency you like. I personally like mine thick so I just added about 2 Tbsp of the date water I used for soaking my dates.

Spread an even layer of the date caramel onto the cookie base and store in the freezer for about an hour to harden up.

The last layer includes:

  1. Hu kitchen cashew dark chocolate bars
  2. 1 tsp coconut oil
  3. Crushed cashews

Simple melt your chocolate bars with coconut oil over medium low heat in a sauce pan, stirring frequently so that the chocolate doesn’t burn.

Add some crushed cashews on top of the date caramel and then add a layer of the melted chocolate on top and freeze until chocolate has hardened up.

Let sit at room temperature for a few minutes before slicing into thick slices.

I store mine in my freezer and enjoy at room temperature. I can’t wait to hear what you all think!!!

No Bake Raw Snicker bars


Cookie base

  • 1 cup One Degree Organics sprouted quick gf oats
  • 1/4 cup coconut flour
  • 2 Tbsp coconut oil
  • Pinch of Celtic sea salt
  • 1 tsp vanilla extract
  • 1-2 Tbsp flaxseed meal optional
  • 1 tbsp maple syrup

Caramel Filling

  • 6-8 medjool dates soaked overnight
  • 1/4 cup cashew butter
  • 2 Tbsp coconut oil
  • 1-2 Tbsp maple syrup optional
  • 2 Tbsp filtered water

Chocolate Layer

  • 1-2 bars Hu Kitchen cashew dark chocolate bar Sub any chocolate you have


Cookie base

  • If too dry add 1 Tbsp filtered water at a time until you get sand like consistency
  • Pulse in food processor, add an even layer of the cookie base to a baking dish lined with parchment paper, and place in freezer for 10 minutes.

Caramel Filling

  • Pulse in food processor, add a thick layer to the cookie base, along with chopped cashews, and put back in freezer (5-10 minutes).

Chocolate Layer

  • Spread melted chocolate on top of Caramel filling, top with cashews, and store in freezer for 30 minutes. 
  • With a sharp knife Cut up and serve. Store in fridge for up to a week or freezer for longer.