Vegan Snickers Flapjacks — you might think it’s impossible to recreate the taste of a Snickers bar in a flapjack without gluten, dairy, or refined sugar. Think again.
This recipe combines two childhood favourites into one delicious square: flapjack meets Snickers. The result is chewy, nutty and chocolatey — a real treat.
Made from just eight easy-to-find, natural ingredients, these flapjacks are gluten-free, vegan and free from refined sugar.
They’re simple to make and taste unbelievably good — perfect for packing in lunchboxes, sharing with friends or enjoying as an after-dinner treat.
If you try these Vegan Snickers Flapjacks, let me know!
Leave a comment, rate the recipe and tag me on Instagram @healthylivingjames using #healthylivingjames — I love seeing your recreations.
Kids will enjoy helping make these, so get them involved in the mixing and pressing steps. You will need a food processor or a high-speed blender for best results.
Save this recipe on Pinterest or bookmark it so you can make it again later.
Vegan Snickers Flapjacks
Ingredients
Ingredients for base:
- 200 g cashews
- 200 g gluten free rolled oats
- 4 tbsp maple syrup
Ingredients for the middle “snickers” layer:
- 250 g medjool dates roughly 235g pitted weight
- 4 tbsp crunchy peanut butter
- 2 tbsp maple syrup
- Handful jumbo peanuts unsalted
- Pinch salt
Ingredients for the chocolate topping:
- 6 heaped tbsp coconut oil melted
- 3 tbsp maple syrup
- 75 g cacao powder
Instructions
- Pit the dates and place them in a bowl of boiling water for about 10 minutes to soften.
- Add the base ingredients (cashews, oats and maple syrup) to a food processor and blend until a sticky base forms.
- Line a baking tray with parchment paper — a 10×8 inch tray works well.
- Press the base firmly into the tray, compacting it so it holds together. Aim for about 1 cm thickness; thinner can crumble.
- Place the tray in the freezer while the dates finish softening.
- Drain the dates and combine them with the peanut butter, maple syrup and a pinch of salt in a blender. Blend until smooth to make the “Snickers” layer.
- Spread the date-peanut mixture evenly over the chilled base.
- Scatter the jumbo peanuts across the top and press them in slightly. Return the tray to the freezer while you prepare the chocolate topping.
- Gently melt the coconut oil (microwave or bain-marie). Whisk in the maple syrup, then add the cacao powder a little at a time until you have a thick, glossy chocolate.
- Pour the chocolate topping evenly over the tray and smooth the surface.
- Freeze for 1 hour to set. Remove, slice into squares and serve.
Notes
Did you make this recipe? Tag me Today!
Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames
If you want another chocolate option, try the Mini Bounty Bars recipe for a different dairy-free treat.
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