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Home » Tart

Snickers Tart (Vegan and Gluten-free)

April 13, 2021 by Helena Leave a Comment

A wonderful no-bake Snickers Tart with a gluten-free, chocolate crust and layers of creamy, date caramel and a rich chocolate ganache. It is like a healthier take on snickers, in tart shape. It is easy to make and a great dessert for snickers lovers!

Snickers Pie (Vegan and Gluten-free)

This recipe is inspired by my Healthy Snickers Bars. Who could say no to a homemade Snickers Bar that is actually good for you…?! 

Or if you are in the mood for a snickers inspired breakfast check out my Vegan Snickers Cinnamon Rolls. Made with fluffy dough, creamy chocolate filling with pieces of peanuts and topped with an easy peanut butter caramel sauce.

Snickers Pie (Vegan and Gluten-free)

Ingredients you need to make this Snickers Tart:

For the crust:

  • Peanuts, natural unsalted. Can also be substituted for another kind of nut, hazelnut and walnuts work well. And for a really fancy crust, you can use pecans. 
  • Oats, regular oats or quick cooking ones can be used. If you want this breakfast to be gluten-free, make sure to user certified gluten-free oats.
  • Cocoa powder, good quality and unsweetened 
  • Dates, Medjool dates or regular dates can be used.
  • Boiling water, to soak the regular dates, Medjool dates are usually softer and doesn’t need soaking. But you will still need a little water for the dough to come together when you mix it. 
  • Coconut oil
  • Salt, I always add a little salt to everything chocolate. It really brings out the chocolate flavour 

Caramel Filling:

  • Medjool dates will work best, they have a soft and creamy consistency and a slight caramel flavour
  • Peanut butter, I use all natural or homemade
  • Dairy free cream or coconut cream
  • Vanilla paste, you can also substitute for vanilla bean powder or vanilla extract
  • Roasted salted peanuts

Ganache topping:

  • Vegan chocolate chips or a chopped chocolate bar. I use a good quality dark chocolate
  • Dairy free cream

See recipe card for quantities.

Spreading the chocolate ganache onto of the date caramel in this snickers tart.

Instructions:

Peanut crust

  1. Soak the dates in hot water, drain and reserve the water.
  2. Add the peanuts and oats to a food processor and mix until you have a coarse flour texture. Then add the rest of the ingredients and process until it has a wet sand consistency. Add a little of the soaking water from the dates if necessary for it to come together.
  3. Add the base mixture to a small 20cm (8inch) tart pan with removable sides. Press to an even layer, I like to use the back of a measuring cup. Place in the fridge while you prepare the filling.

Date caramel

  1. Start by soaking the dates, cover with boiling water and let them sit for 10 minutes. Drain the dates well and add to a food processor with the peanut butter, almond milk and vanilla. Process until smooth and creamy, scraping down the sides as necessary.
  2. Remove the blade from the food processor and mix in the salted peanuts with a spoon. Then spread out the filling in an eaven layer in the prepared crust. Place in the fridge to set while you prepare the ganache topping. 
Snickers Pie (Vegan and Gluten-free)

Ganache topping

  1. In a mictowave safe bowl, heat the cream in the microwave until hot. Add the chocolate chips and let them sit for a minute, then stir well. If the chcoclate in not melted, heat for 30 seconds more in the microwave and stir well. Let the ganache sit for about 10 minutes or longer for a thicker consistency.
  2. Take out the tart from the fridge and spread the ganache over the caramel filling. Smooth out the top and garnish with some peanuts if decired. Let the ganache set out in room temperature or in the fridge. Cut in thin slices and serve with a whipped coconut cream if desired. Enjoy!
Snickers Tart

Substitutions

  • Nuts, this tart crust is made from unsalted and natural peanuts. Can also be substituted for another kind of nut, hazelnut and walnuts work well. And for a really fancy crust, you can use pecans. 
  • Dates – for this recipe I used Medjool dates, but they can be a little pricey. I also tried making this with normal dates and it also works! Just make sure to take the pips out.
  • Oil – You can use any neutral tasting oil, like sunflower oil.

Snickers Tart

More recipes to try:

  • Chocolate Granola Breakfast Tarts (Vegan, Gluten-free)
    Chocolate Granola Breakfast Tarts
  • Vegan Chocolate Strawberry Tart decorated with strawberries and chocolate.
    Vegan Chocolate Strawberry Tart
  • Lemon pie (Vegan and Gluten-free)
    Lemon Tart (Vegan and Gluten-free)
  • Tropical Pineapple Tart (vegan and gluten-free)
    Tropical Pineapple Tart (Vegan and Gluten-free)

I WOULD LOVE TO HEAR FROM YOU! 

Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram. Your feedback is so helpful! Also, don’t forget to subscribe to my newsletter to not to miss my latest recipes!

Snickers Pie (Vegan and Gluten-free)
Print
Snickers Tart (Vegan and Gluten-free)
Prep Time
20 mins
Total Time
30 mins
 

A wonderful healthy, no-bake Snickers Tart with layers of date caramel and chocolate ganache.

Servings: 1 tart
Author: Helena
Ingredients
Peanut crust
  • 1 Cup (170g) peanuts, natural unsalted
  • ⅓ Cups (40g) oats
  • ⅓ Cups (35g) cocoa powder
  • ½ Cups (100g) packed dates
  • ½ cup boiling water
  • 3 tablespoon coconut oil
  • 1 teaspoon vanilla paste
Date caramel
  • 2 cups (400g) packed dates without pits
  • 6 tablespoon natural peanut butter
  • 2-5 tablespoon dairy free cream
  • 1 teaspoon vanilla paste
  • 1 cup (150g) roasted salted peanuts
Ganache topping
  • ¾ cups (150g) vegan chocolate chips
  • ½ cup (125 ml) dairy free cream
Instructions
Peanut crust
  1. Soak the dates in hot water for 10 minutes. Drain and reserve the water.
  2. Add the peanuts and oats to a food processor and mix until you have a coarse flour texture. Then add the rest of the ingredients and process until it has a wet sand consistency. Add a little of the soaking water from the dates if necessary for it to come together.

  3. Add the base mixture to a small  20cm (8inch) tart pan with removable sides. Press to an even layer, I like to use the back of a measuring cup. Place in the fridge while you prepare the filling.

Date caramel
  1. Start by soaking the dates, cover with boiling water and let them sit for 10 minutes. Drain the dates well and add to a food processor with the peanut butter, almond milk and vanilla.

    Process until smooth and creamy, scraping down the sides as necessary.

  2. Remove the blade from the food processor and mix in the salted peanuts with a spoon. Then spread out the filling in an eaven layer in the prepared crust. Place in the fridge to set while you prepare the ganache topping.

Ganache topping
  1. In a mictowave safe bowl, heat the cream in the microwave until hot. Add the chocolate chips and let them sit for a minute, then stir well. If the chcoclate in not melted, heat for 30 seconds more in the microwave and stir well. Let the ganache sit for about 10 minutes or longer for a thicker consistency.

  2. Take out the tart from the fridge and spread the ganache over the caramel filling. Smooth out the top and garnish with some peanuts if decired.

    Let the ganache set out in room temperature or in the fridge. Cut in thin slices and serve with a whipped coconut cream if desired.

    Enjoy!

More Tart

  • Vegan White Chocolate Tart with Blue Spirulina
    Vegan White Chocolate Tart with Blue Spirulina
  • Chocolate Blood Orange Vegan Tart (No bake and Gluten-free)
    Chocolate Blood Orange Vegan Tart (No bake and Gluten-free)
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Hi, I'm Helena!

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