If you have a sweet tooth but also crave something wholesome, then you’re in for a real treat with this Vegan Snickers Tart (No Bake, Gluten-Free) Recipe. It combines the irresistible charm of a classic Snickers bar with the care of plant-based, gluten-free ingredients, resulting in a luscious tart loaded with creamy peanut butter, sweet medjool dates, crunchy roasted peanuts, and silky chocolate. What’s amazing here is the no-bake method, which makes this dessert accessible to all skill levels, while still delivering layers of flavor and texture that will wow your taste buds.
Ingredients You’ll Need
This recipe calls for simple, natural ingredients that come together effortlessly, each playing a key role in achieving that perfect balance of creamy, crunchy, sweet, and salty. From cashews providing a velvety base to pure maple syrup enhancing every layer with natural sweetness, these ingredients are the heroes of this tart.
- Cashews (250 g): For a smooth, creamy base that sets the flavor foundation beautifully.
- Himalayan pink salt (¼ teaspoon): Adds a subtle salty contrast to bring out the sweetness.
- Smooth peanut butter (60 g and 260 g): A double dose of rich, nutty goodness essential for those Snickers vibes.
- Pure maple syrup (15 ml, 60 ml, 30 ml): Natural sweetener that harmonizes flavors without overpowering.
- Medjool dates (10, pitted): Nectar-like sweetness and sticky texture that bind and sweeten naturally.
- Full-fat canned coconut milk (150 g and 240 g): Contributes decadent creaminess and a hint of tropical flavor.
- Roasted peanuts (75 g and chopped 75 g): For that essential crunch and authentic Snickers character.
- Vegan chocolate (130 g): Luxurious finishing layer that’ll melt your heart.
- Cacao butter (25 g): Helps the chocolate topping set perfectly with a glossy finish.
How to Make Vegan Snickers Tart (No Bake, Gluten-Free) Recipe
Step 1: Prep Your Ingredients and Equipment
First, take out your tart tin and get familiar with the recipe notes regarding size and ingredient adjustments. Having your ingredients room temperature will help with smooth blending, especially the cashews and coconut milk. Pitting the dates ahead of time makes the process much smoother.
Step 2: Create the Cashew Peanut Butter Base
Soak the cashews briefly or, if you’re pressed for time, use hot water to soften them before blending. Blend cashews with ¼ teaspoon of Himalayan pink salt, 60 g smooth peanut butter, 15 ml maple syrup, and pitted dates until it transforms into a rich, creamy paste. This base layer will become the luscious undercurrent of the tart.
Step 3: Prepare the Peanut Butter Filling
In a separate bowl, mix 260 g smooth peanut butter with 150 g of full-fat canned coconut milk, 60 ml maple syrup, and another pinch (¼ teaspoon) of Himalayan pink salt. This combination ensures a creamy texture with a subtle hint of coconut that harmonizes perfectly with peanut butter’s depth.
Step 4: Assemble the Layers
Start by pressing the cashew base firmly into your tart tin to form a sturdy crust. Next, pour the peanut butter filling over this base and sprinkle 75 g roasted peanuts evenly on top for that satisfying crunch. Refrigerate to allow it to set while you prepare the chocolate topping.
Step 5: Prepare the Chocolate Topping
Melt 130 g vegan chocolate with cacao butter and 30 ml maple syrup gently, either in a double boiler or microwave in short bursts, stirring often for a smooth, glossy texture. Pour this luscious chocolate layer over the peanut butter filling and sprinkle chopped roasted peanuts (75 g) generously for extra texture and that authentic Snickers feel. Refrigerate the tart for at least four hours or until fully set.
How to Serve Vegan Snickers Tart (No Bake, Gluten-Free) Recipe
Garnishes
A sprinkle of sea salt or a drizzle of extra maple syrup right before serving adds a beautiful balance to the sweetness. Freshly chopped roasted peanuts make an inviting final touch that accentuates the tart’s crunchy texture.
Side Dishes
This tart pairs wonderfully with a cup of strong black coffee or a creamy almond milk latte, which complement the rich flavors without competing. For a refreshing contrast, serve alongside fresh berries or a dollop of coconut whipped cream.
Creative Ways to Present
For a festive occasion, add edible gold leaf or a dusting of cacao powder on top. Cut into small bite-sized squares for a party platter, or serve individual slices with a scoop of vegan vanilla ice cream to impress your guests with minimal effort.
Make Ahead and Storage
Storing Leftovers
Once set, cover your Vegan Snickers Tart (No Bake, Gluten-Free) Recipe with plastic wrap or place it in an airtight container and refrigerate. It will stay fresh and delicious for up to 5 days, making it perfect for prepping ahead of time.
Freezing
This tart freezes brilliantly. Wrap it tightly and freeze for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight to maintain its texture and flavor integrity.
Reheating
Because this is a no-bake vegan tart, reheating isn’t necessary. Serving it chilled ensures the perfect creamy and crunchy bite every time. If you prefer it slightly softer, let it sit at room temperature for 10 to 15 minutes before slicing.
FAQs
Can I substitute the cashews with another nut?
You could try almonds or macadamia nuts, but cashews give the creamiest and smoothest base texture. Using other nuts might alter the flavor and consistency slightly.
Is this tart completely nut-free?
No, this recipe relies heavily on peanut butter and cashews. For a nut-free version, you’d need to make significant ingredient substitutions, which would change the classic Snickers flavor dramatically.
Can I use other sweeteners besides maple syrup?
Absolutely! Agave nectar or brown rice syrup can work, but maple syrup adds a unique, warm flavor that complements the nuts and chocolate beautifully.
What’s the best tart tin size to use?
A 9-inch round tart tin works perfectly. If you have a taller or smaller tin, refer to the recipe notes about doubling or adjusting ingredients accordingly to ensure proper layer thickness.
Is this recipe suitable for beginners?
Definitely! The no-bake technique and straightforward layering make this Vegan Snickers Tart (No Bake, Gluten-Free) Recipe approachable for cooks of all skill levels.
Final Thoughts
This Vegan Snickers Tart (No Bake, Gluten-Free) Recipe is an absolute game-changer for anyone craving a decadent yet wholesome dessert. Its beautiful layers, simple ingredient list, and effortless preparation mean you can indulge without guilt or stress. I wholeheartedly encourage you to give this a try — once you do, it will quickly become a beloved staple in your dessert repertoire, perfect for sharing or savoring all by yourself.
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Vegan Snickers Tart (No Bake, Gluten-Free) Recipe
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 40 minutes (including chilling and soaking time)
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Gluten Free
Description
This Vegan Snickers Tart is a decadent no-bake dessert that combines creamy peanut butter, caramel-like medjool dates, crunchy roasted peanuts, and smooth vegan chocolate for a rich and satisfying treat. Completely gluten-free and made without any dairy, this tart features layers of nutty, sweet, and chocolatey flavors balanced perfectly in a chilled pie crust. Ideal for special occasions or anytime you crave a healthier version of a classic candy-inspired dessert.
Ingredients
Cashew Peanut Butter Mixture
- 250 g cashews
- ¼ teaspoon Himalayan pink salt
- 60 g smooth peanut butter
- 15 ml pure maple syrup
- 10 medjool dates, pitted
Caramel Layer
- 260 g smooth peanut butter
- 150 g full-fat canned coconut milk (or alternative plant-based milk)
- 60 ml pure maple syrup
- ¼ teaspoon Himalayan pink salt
- 75 g roasted peanuts
Chocolate Topping
- 240 g chilled full-fat canned coconut milk (double if using a taller pan *see recipe notes)
- 130 g vegan chocolate (double if using a taller pan *see recipe notes)
- 30 ml pure maple syrup (double if using taller pan *see recipe notes)
- 25 g cacao butter (double if using taller pan *see recipe notes)
- 75 g roasted peanuts, chopped
Instructions
- Prepare Cashew Peanut Butter Mixture: Soak 250 g cashews in water for at least 4 hours or overnight to soften. Drain and blend with ¼ teaspoon Himalayan pink salt, 60 g smooth peanut butter, 15 ml pure maple syrup, and 10 pitted medjool dates until smooth and creamy. Set aside.
- Make Caramel Layer: In a bowl, combine 260 g smooth peanut butter, 150 g full-fat canned coconut milk, 60 ml pure maple syrup, ¼ teaspoon Himalayan pink salt, and 75 g roasted peanuts. Mix thoroughly to form a thick caramel-like consistency.
- Prepare Tart Pan: Line your tart pan with parchment paper or lightly grease it. Pour the cashew peanut butter mixture into the base of the tart tin, pressing it evenly to form the tart crust.
- Add Caramel Layer: Spread the prepared peanut caramel mixture evenly over the chilled crust layer. Place the tart in the refrigerator to set for at least 2 hours to firm up the layers.
- Make Chocolate Topping: Melt 130 g vegan chocolate and 25 g cacao butter together over a double boiler. Stir in 240 g chilled full-fat canned coconut milk and 30 ml pure maple syrup until smooth and glossy.
- Assemble Tart: Pour the chocolate topping evenly over the set caramel layer. Sprinkle 75 g chopped roasted peanuts on top for added crunch and decoration.
- Chill Tart: Place the tart back into the refrigerator and chill for at least 2 hours or until fully set and firm to the touch.
- Serve: Once set, slice the tart into 12 pieces and serve chilled. Keep refrigerated for best texture and freshness.
Notes
- For taller tart pans, double the quantities of the chocolate topping ingredients to ensure enough coverage.
- Make sure to soak cashews for at least 4 hours or overnight for a creamy, smooth base.
- Use full-fat canned coconut milk for a rich texture in the caramel and chocolate layers.
- Ensure medjool dates are pitted before blending to avoid bitterness.
- Store tart refrigerated and consume within 3-4 days for optimal freshness.
