Best Ever Protein ‘Snickers’ (Gluten Free, Vegan)

Prep: 45 minutesCook: 0 minutesTotal: 45 minutes
Yield: 4Category: Desserts
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These delicious Protein ‘Snickers’ are a great copy of the popular chocolate bar for those looking to increase their protein intake and incorporate more protein snacks into their life.

The fudgy base is similar in texture to the nougat found in the real Snickers bars and the layers of caramel, peanut and chocolate on top make this a great recreation of the classic but with a vegan twist.

I have recently been working on a few other protein desserts as I kept getting requests for them, however, this one is definitely my favourite. If you like this you may also like my Oreo Protein Truffles and my No Bake Protein Blondies. You will probably also like my Chocolate Chip Protein Fudge recipe which this recipe is actually based on.

Make sure you choose a good quality protein powder that you actually enjoy so that the taste does not negatively impact these bars. I use a vegan vanilla protein powder, however, if you are not vegan you could use a whey instead – just ensure you check it is suitable for your personal dietary needs.

Ensure you buy pitted dates and soak them beforehand when making the caramel. Just place them in a bowl and cover in boiling water, leave for an hour if possible, (although you could just do 10 minutes if you were in a rush), before patting dry to remove any excess liquid. Personally I would read through the separate recipe for my Date Caramel and make a big batch to store in the fridge and use in a second recipe later on in the week. If dates are not really your thing you could use my Healthy 2 Ingredient Caramel recipe, (although this will be more time consuming), or any other caramel recipe you prefer instead.

I use a dairy free ‘milk’ chocolate in this, however, it would work well using a dark or a white chocolate too. If you are not dairy free you could use regular dairy containing chocolate in its place. I melt my chocolate using a Bain- marie method and only melt enough to add a layer on top of the Protein Snickers, however, feel free to melt extra and completely coat the bars in the chocolate before freezing if preferred.

The bars will only take ten minutes to make, however, I have included the time needed for them to set in the preparation time. I normally use a silicone mould consisting of individual brownie trays for this, however, if you do not have one of these you could line an 8″ x 8″ brownie tin and use this. Simply allow to set and slice the Protein ‘Snickers’ into four bars once solid.

If you like the look of these bars but you do not use protein powder then you could substitute the base for my Chocolate Chip Peanut Butter Freezer Fudge recipe instead. Alternatively you may simply prefer to make my Healthy Snickers Bars recipe or my Snickers Cups recipe instead.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x



For the base

  • 40g 1/2 cup gluten free oats
  • 2 scoops vanilla protein powder
  • 2 tbsp peanut butter (heaped)
  • 2 tbsp maple syrup

For the caramel

  • 170g 2/3 cup soaked pitted dates
  • 1 + 1/2 tbsp peanut butter
  • splash vanilla extract

Other layers

  • 100g 1/2 cup + 1 tbsp dairy free chocolate
  • 1 handful shelled peanuts


  1. Make the caramel first by placing the soaked dates in a blender with the vanilla extract and 1 and 1/2 tablespoons of peanut butter. Blitz on a high speed until smooth, stopping and scraping down the sides a few times as you go. Set aside
  2. Blend the gluten free oats until they resemble a fine powder and add to a large mixing bowl along with the peanut butter, protein powder and maple syrup. Mix well until the ingredients come together and a sticky dough forms
  3. Split the mixture evenly between individual brownie trays, filling them around halfway up, and press down on top of the mixture ensuring it is firmly packed down into the trays
  4. Spoon a generous amount of the date caramel out onto the top of each bar and spread evenly across using the back of a spoon
  5. Top the caramel with a layer of peanuts, pressing each one into the caramel slightly so they are fixed in position
  6. Melt the chocolate and spoon evenly over the top of each bar, spreading it into each corner and ensuring it is smooth on top
  7. Place the bars in the freezer to set for a minimum of thirty minutes


  1. claudia

    Hi! Which protein powders would you recommend/use? Also do you know how much protein powder to use in grams? As the size of scoops varies from brand to brand. Thanks!!

    • Natasha Gelder

      Hi Claudia, the average size is 29g I think which is what I used! In terms of which you should use that depends entirely on your personal preference taste wise and dietary requirements – I use a pea protein which is my preferred type at the moment but if you eat dairy I would go with whey x


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