Chocolate Covered Date Snickers

If you’re craving the rich, creamy, chewy indulgence of a Snickers bar but want something healthier, more natural, and just as satisfying, then Chocolate Covered Date Snickers are your new go-to treat. This homemade version captures all the iconic flavors of the original candy bar—caramel, nougat, peanuts, and chocolate—but swaps out refined sugars and artificial ingredients for wholesome, real-food alternatives. Whether you’re vegan, gluten-free, or simply looking to make smarter snack choices without sacrificing taste, this recipe is a game-changer. Let’s dive into the delicious world of Chocolate Covered Date Snickers.

The History

The original Snickers bar was introduced in 1930 by the Mars Company and quickly became one of the most beloved candy bars worldwide. Named after the family horse of the Mars family, Snickers combined nougat, caramel, roasted peanuts, and milk chocolate into a satisfyingly sweet and salty confection. Over the decades, it has become synonymous with energy, comfort, and reward. However, traditional Snickers are packed with high-fructose corn syrup, hydrogenated oils, and artificial preservatives. As health awareness grew, so did the demand for cleaner versions of classic treats. Enter the Chocolate Covered Date Snickers: a modern, nutritious twist that honors the legacy of the original while aligning with today’s wellness-focused lifestyles. This version uses dates as a natural base, offering fiber, potassium, and natural sweetness, making it not only delicious but also nourishing.

Ingredients Breakdown

The beauty of this recipe lies in its simplicity and the quality of its components. Each ingredient serves both flavor and function:

Dates (Medjool preferred): The star of the show. Naturally sticky and sweet, Medjool dates form the “caramel” and “nougat” layers. They’re rich in fiber, antioxidants, and essential minerals like potassium and magnesium.
Peanut Butter (or any nut butter): Adds creaminess, protein, and healthy fats. Opt for unsweetened, natural peanut butter with no added oils or sugars for the cleanest result.
Raw Nuts (peanuts, chopped): Recreates the signature crunch of a Snickers. You can use dry-roasted or raw peanuts, or even substitute with almonds or cashews for variation.
Cocoa Powder or Cacao Powder: Provides depth of flavor and contributes to the chocolatey richness of the coating. Cacao is less processed and retains more antioxidants.
Coconut Oil: Helps create a smooth, melt-in-your-mouth chocolate shell that hardens when chilled. It also supports metabolism and contains medium-chain triglycerides (MCTs).
Maple Syrup or Agave Nectar (optional): Used sparingly to enhance sweetness if needed, especially if your dates aren’t super ripe.
Vanilla Extract: Enhances flavor complexity and adds warmth.
Sea Salt: A pinch elevates all the flavors and mimics the salted caramel note found in real Snickers.
Dark Chocolate (70% or higher): For dipping or drizzling on top. Choose a dairy-free, sugar-controlled brand if keeping it vegan or low-sugar.

Step-by-Step Recipe

Prepare Your Dates: Start by pitting 1 cup of Medjool dates. If they’re dry, soak them in warm water for 10 minutes, then drain thoroughly. Pat them dry to avoid excess moisture.
Make the Base Layer (Caramel/Nougat): In a food processor, blend the dates until they form a sticky paste. Add 1/4 cup of natural peanut butter, 1 tablespoon of cocoa or cacao powder, 1 teaspoon of vanilla extract, and a pinch of sea salt. Process until smooth and well combined. This mixture will be your chewy, caramel-like core.
Add Crunch: Transfer the mixture to a bowl and fold in 1/3 cup of finely chopped raw or roasted peanuts. Mix well to distribute evenly.
Shape the Bars: Line a small tray or baking dish (about 8×5 inches) with parchment paper. Press the date mixture firmly into the pan, creating an even layer about 1/2 inch thick. Alternatively, roll into individual log shapes or rectangular bars for mini Snickers.
Chill the Base: Place the tray in the freezer for at least 30 minutes to firm up. This ensures clean slicing and better chocolate adherence.
Prepare the Chocolate Coating: While the base chills, melt 1/2 cup of coconut oil over low heat or in a double boiler. Once melted, remove from heat and stir in 1/3 cup of cocoa powder, 2–3 tablespoons of maple syrup (adjust to taste), and another pinch of sea salt. For a richer coating, mix in melted dark chocolate instead of or in addition to the cocoa mixture.
Coat the Bars: Remove the chilled date layer from the freezer. Cut into rectangular bars (about 2×1 inches). Dip each bar into the chocolate mixture using a fork, allowing excess to drip off. Place on a parchment-lined tray.
Final Touch – Add Peanuts: Immediately sprinkle chopped peanuts on top of each coated bar before the chocolate sets.
Set the Chocolate: Return the tray to the freezer or refrigerator for 15–20 minutes until the chocolate is completely hardened.
Serve or Store: Enjoy straight from the fridge for a crisp, satisfying bite. Store leftovers in an airtight container in the freezer for up to 3 weeks (they rarely last that long!).

Tips

Use Ripe Medjool Dates: These are naturally sweeter and stickier, requiring less processing and no added sweeteners.
Don’t Skip the Chill Time: Freezing the base prevents crumbling and ensures a clean chocolate dip.
Double-Dip for Extra Chocolate: For a thicker shell, freeze the first coat for 10 minutes, then dip again.
Prevent Chocolate Blooming: Use tempered chocolate or add a bit of coconut oil to stabilize the coating and prevent white streaks.
Uniform Sizing: Use a knife or cookie cutter for consistent shapes—this makes them look professional and store neatly.
Work Quickly: The chocolate coating sets fast, especially when cold bars are dipped. Have your toppings ready before starting.
Use Parchment Paper: Prevents sticking and makes cleanup effortless.

Variations and Customizations

This recipe is incredibly versatile. Feel free to experiment based on dietary needs or flavor preferences:

Vegan Version: Already vegan if using plant-based chocolate and nut butter. Ensure your chocolate is dairy-free.
Nut-Free Option: Substitute peanut butter with sunflower seed butter and replace peanuts with toasted pumpkin seeds or crushed rice crisps.
Protein Boost: Add a scoop of unflavored or chocolate plant-based protein powder to the date mixture. You may need a splash of almond milk to maintain consistency.
Flavor Twists: Add a dash of cinnamon, espresso powder, or orange zest to the chocolate coating for gourmet flair.
White Chocolate Drizzle: After the dark chocolate sets, melt some dairy-free white chocolate and drizzle over the top for a marbled effect.
Layered Look: Instead of mixing peanuts into the base, press a thin layer of chopped nuts on top before chilling, then coat—this mimics the layered structure of real Snickers.
Mini Bites: Roll the date mixture into small balls, insert a peanut half on top, then dip—perfect for parties or portion control.
Trail Mix Style: Chop finished bars into bite-sized pieces and mix with dried fruit and more nuts for a healthy trail mix.

Health Considerations and Nutritional Value

Unlike traditional Snickers, which contain around 250 calories, 25g of sugar, and trans fats per bar, this homemade version offers a far superior nutritional profile:

Fiber-Rich: Dates provide about 6–7 grams of fiber per 1/4 cup, supporting digestion and blood sugar balance.
Natural Sugars: The sugars come from whole fruits (dates), not refined syrups, meaning slower absorption and fewer insulin spikes.
Healthy Fats: Peanut butter and coconut oil deliver monounsaturated and medium-chain fats that support brain health and sustained energy.
Protein-Packed: With about 4–6 grams of protein per bar (depending on nut butter used), these satisfy hunger better than their commercial counterparts.
No Artificial Ingredients: Free from preservatives, artificial colors, and hydrogenated oils.
Gluten-Free & Dairy-Free: Easily adaptable to common dietary restrictions.
Calorie-Conscious: One bar averages 150–180 calories, depending on size and ingredients—ideal for mindful snacking.

That said, moderation is key. While healthier, these are still calorie-dense due to nuts, oils, and natural sugars. Best enjoyed as an occasional treat or pre-workout boost rather than a daily indulgence.

Ingredients

1 cup Medjool dates, pitted (about 10–12 large dates)
1/4 cup natural peanut butter (unsweetened, no added oils)
1/3 cup chopped raw or roasted peanuts (plus extra for topping)
1 tablespoon unsweetened cocoa or cacao powder (plus 1/3 cup for coating)
2 tablespoons coconut oil, melted
2–3 tablespoons pure maple syrup or agave nectar (optional, adjust to taste)
1 teaspoon vanilla extract
Pinch of sea salt
1/2 cup dark chocolate chips or chopped dark chocolate (dairy-free if needed)

Directions

In a food processor, blend pitted dates until they form a sticky ball. Scrape down sides as needed.
Add peanut butter, 1 tablespoon cocoa powder, vanilla extract, and a pinch of sea salt. Process until smooth and fully combined.
Transfer mixture to a bowl and fold in 1/3 cup chopped peanuts.
Line a small tray or loaf pan with parchment paper. Press the mixture evenly into the pan (about 1/2 inch thick).
Freeze for 30 minutes or until firm.
While base freezes, prepare chocolate coating: In a heat-safe bowl, melt coconut oil over low heat. Stir in 1/3 cup cocoa powder, maple syrup, and a pinch of salt until smooth. Alternatively, melt dark chocolate with a teaspoon of coconut oil for a richer coating.
Remove base from freezer. Cut into 6–8 rectangular bars.
Dip each bar into the chocolate mixture, using a fork to coat fully. Allow excess to drip off.
Place on a parchment-lined tray and immediately sprinkle with chopped peanuts.
Refrigerate or freeze for 15–20 minutes until chocolate is set.
Serve chilled. Store in an airtight container in the freezer for best texture and longevity.

FAQ

Can I make these without a food processor?
It’s challenging, but you can finely chop the dates and mash them with a fork or potato masher, then mix in other ingredients by hand. The texture won’t be as smooth, but it’ll still work.

Why are my bars too soft?
Likely cause: dates were too moist or not enough chill time. Always drain and dry soaked dates thoroughly, and never skip freezing the base.

Can I use honey instead of maple syrup?
Yes, though honey isn’t vegan. Use the same amount, but keep in mind it has a stronger flavor.

How long do they last?
Up to 3 weeks in the freezer, 1 week in the fridge. They may soften in the fridge over time.

Can I bake these?
No baking required! This is a no-bake recipe. Baking would melt the chocolate and dry out the dates.

Are these suitable for kids?
Absolutely! Kids love the familiar Snickers taste. Just ensure no nut allergies are present.

Can I use store-bought date paste?
Yes, but check the label for added sugars or preservatives. Homemade is fresher and cleaner.

Summary

Chocolate Covered Date Snickers are a decadent, wholesome alternative to the classic candy bar, combining chewy dates, creamy peanut butter, crunchy nuts, and rich chocolate. Easy to make, customizable, and packed with natural energy, they’re the perfect guilt-free treat for any time of day.

0 Shares