No-Bake Dessert: Snickers Edition

Raw Almond Snickers Bars
By: Claire Georgiou, Reboot Naturopath, B.HSc ND

If you’re looking for a recipe that’s sure to please a crowd, then you’ve come to the right place. Show your guests that dessert doesn’t need to be unhealthy by making this delicious, decadent recipe that really tastes just like a snickers bar.  Whether you’re making it for a party or you’re looking to treat yourself without breaking the healthy streak you’ve been on, this dessert is a winner and it’s the kind even the pickiest person will love.

0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5 (0 votes, average: 0.00 out of 5)
Login to rate this recipe - Not a member? Join Today



  • 1 cup almonds (I used activated almonds)
  • 8 dates, pitted
  • ¼ cup coconut oil
  • 4 tbsp cacao powder
  • 2 tbsp chia seeds
  • 1 tsp vanilla extract
  • pinch of sea salt 

Caramel filling:

  • 1 cup cashew nuts, soaked (2-4 hrs) and rinsed
  • ¼ cup coconut oil
  • ¼ cup almond butter
  • 2 tbsp tahini
  • ¼ cup maple syrup
  • 6 dates, pitted
  • pinch of sea salt

Chocolate topping:

  • ½ cup coconut oil
  • ¼ cup cacao powder
  • 3 tbsp maple syrup
  • pinch of sea salt

Almond layers:

1 cup almonds, chopped or whole


  1. To make the base: Line a 9″ x 9″ shallow tin with foil or baking paper.
  2. Process the almonds until a crumb consistency forms then add the dates, maple syrup, cacao, chia seeds, vanilla and sea salt until well mixed. Press the mixture into the slice tin evenly then put into the freezer while preparing the caramel layer.
  3. Layer 1/3 cup of chopped almonds or whole almonds and lightly press them in.
  4. Caramel layer: Add all the ingredients into a high powdered blender and process until smooth. Spread this mixture on top of the base then and place back into the freezer.
  5. Repeat step 4.) Layer 1/3 cup of chop or whole almonds over the caramel layer.
  6. Chocolate layer: Warm and melt the coconut oil and maple syrup together stirring well, then add the maple syrup and cacao and mix well.
  7. Add the chocolate layer to the top of the caramel nut layer and sprinkle the remaining almonds (1/3 cup) over the top and replace back into the freezer and leave for a few hours.
  8. Once dish has hardened enough you can cut up into squares and store this in the freezer in an air-tight container.


  • Almonds – Brazil nuts, pecans, hazelnuts
  • Dates – dried figs, raisins, sultanas
  • Chia seeds – flaxseeds
  • Maple syrup – honey, rice syrup
  • Cacao – carob powder
  • Cashews – macadamia
  • Coconut oil – cacao butter

Prep time: 1 hour

Cook time: 3 hours (in the fridge)

Total time: 4 hours

Servings: 36

  • Nutrition per serving:
  • Calories180
  • Fat14g
  • Saturated Fat6g
  • Cholesterol0mg
  • Sodium25mg
  • Carbohydrates12g
  • Fiber3g
  • Sugars7g
  • Protein 4g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

Tags: , , ,

Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

More posts from