These Snickers Stuffed Dates taste just like a healthy Snickers bar! Made with Medjool dates, creamy peanut butter, chopped peanuts, dark chocolate, and flaky sea salt, this easy no-bake recipe is gluten-free, sugar-free, and ready in minutes.

Snickers Stuffed Dates (Healthy Snickers Dupe!)

If you’ve ever wished you could eat a Snickers bar without all the extra sugar and processed ingredients, you’re in luck. These Snickers Stuffed Dates are the perfect better-for-you dessert. Sweet, salty, crunchy, and chocolatey, with only a handful of wholesome ingredients.

Medjool dates are nature’s candy: soft, chewy, and naturally caramel-like. When you stuff them with creamy peanut butter, crunchy peanuts, rich no sugar added dark chocolate, and a sprinkle of flaky sea salt, you get a treat that tastes just like a mini Snickers bar, but with way less sugar and way more real-food goodness.

These little bites are great for:

• A quick after-dinner dessert
• A healthy afternoon pick-me-up
• A fun party treat or holiday sweet tray
• Meal prep snacks you can keep in the fridge or freezer

Plus, they take just minutes to make, no baking, no fancy equipment, and no long ingredient list.

Ingredients You’ll Need:

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Tips & Variations

• Try almond butter or cashew butter instead of peanut butter for a fun twist.
• Dip the whole stuffed date in melted dark chocolate for extra decadence.
• Freeze them for a refreshing summer treat.
• Add a sprinkle of hemp hearts or chia seeds for a nutrient boost.

Why You’ll Love These Healthy Snickers Dates

These stuffed dates are:

• Naturally sweetened (thanks to Medjool dates)
• Rich in fiber and healthy fats
• Quick and easy (ready in 10 minutes)
• Gluten-free, dairy-free, and refined sugar-free
• The perfect alternative to candy bars

Storage

Keep your stuffed dates in an airtight container in the fridge for up to a week, or freeze for up to 2 months. Trust me, they won’t last that long!

If you’re looking for an easy healthy Snickers recipe, these stuffed dates are going to be your new go-to. One bite and you’ll never look at a candy bar the same way again.

 

 

 

 

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This Vegan Sugar-Free German Chocolate Cake is rich, moist, and naturally sweetened with dates. Made with oat flour, coconut, pecans, and a creamy cashew-coconut frosting, it’s a healthy dessert that tastes totally indulgent, perfect for any occasion.

This vegan gluten-free German chocolate cake is everything you love about the original: rich chocolate layers, sweet coconut-pecan flavor, and luscious frosting, without the dairy, eggs, gluten, or refined sugar. It’s proof that indulgence can still be nourishing.

Perfect for birthdays (it is my FAVORITE cake to make for family members’ birthdays!!), holidays, or when you want to show off your healthy baking skills, this cake is made with whole food ingredients and natural sweetness that won’t leave you with a sugar crash.

What’s Inside This Vegan Sugar-Free German Chocolate Cake?

Instead of processed sugar and flour, I use:

• Gluten-free oat flour for a hearty, fiber-rich base
• Unsweetened cocoa powder for deep chocolate flavor
• Medjool dates blended with warm water for a natural caramel-like sweetness
• Dairy-free yogurt and chocolate almond milk to keep the crumb soft and tender
• Apple cider vinegar for a little rise
• Shredded coconut and chopped pecans mixed right into the batter for texture and that signature German chocolate flair

It’s the kind of cake that feels indulgent, but is secretly packed with plant-powered goodness.

Why You’ll Love This Cake

• Totally vegan and gluten-free
• Naturally sweetened with dates and maple syrup
• Packed with texture from coconut and pecans
• Frosting that’s creamy, rich, and dairy-free
• Perfect for sharing (or not)

Ingredients:

For cake:

• 1 ½ cup gluten-free oat flour
• ¾ cup unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp vanilla extract
• ¼ tsp sea salt
• 1 container SoDelicious Unsweetened Plain Yogurt (5.3 oz) (or another plain vegan yogurt)
• ¾ cup unsweetened chocolate almond milk
• 2 tsp apple cider vinegar
• 1 ½ cups of medjool dates, pitted and chopped
• 1 cup warm water
• ½ cup raw pecans, chopped
• ½ cup shredded unsweetened coconut

For frosting:

• 1 cup raw cashews, soaked in water for at least 2 hours or overnight, then drained and gently patted dry
• 1 cup coconut milk, from a can
• 1 tbsp lemon juice
• 2 rounded tbsp coconut oil, solid
• 2 tbsp cocoa powder
• ¼ cup date syrup (HEALTHYHELPER saves $$!)
• Optional: chopped pecans and chocolate chips for topping

Directions:

For the cake:

• Preheat oven to 350 degrees F. Spray two round 8×1.5-inch cake pans with cooking spray and set aside.
• Mix flour, cocoa, baking powder, baking soda, and sea salt in a large mixing bowl. In a food processor, blend dates and water until pureed and smooth. Place date paste in a bowl and add yogurt, vanilla, milk, and apple cider vinegar. Add wet ingredients to dry ingredients and mix until just combined. Fold in the shredded coconut and pecans and mix until evenly distributed.
• Divide the cake batter between the prepared cake pans and bake for 25 minutes on the middle rack.
• Remove cake from oven and allow both parts to fully cool on a wire rack before flipping them out of the pans and frosting them.

For the frosting:

• While the cake is cooking, blend all frosting ingredients in a food processor. The mixture will not be thick like frosting at first, so pour it into a bowl or container and place it in the fridge for about an hour to thicken.
• Once the cake frosting has thickened and it is thoroughly cooled, begin frosting it one layer at a time and then stack it on top of one another. Frost the entire outside of the stacked cake and decorate with extra pecans and chocolate chips if desired.

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If you love pumpkin pie and want a low-stress dessert recipe, then these vegan pumpkin pie bars with graham cracker crust are for you! They feature a spiced pumpkin pie filling, which is made with vegan cream cheese, and an easy, press-in graham cracker crust. The bars are baked in a square pan and cut into after chilling. They’re creamy and delicious, with perfectly crisp and crumbly bottoms.

Pumpkin pie is my favorite pie, and I’ve accordingly made many vegan versions of the recipe over the years.

Finally, a few years back, I published a classic vegan pumpkin pie recipe that was a culmination of my efforts. It’s perfect.

Sometimes, however, one craves a shortcut version of a classic dessert. And that’s exactly what these vegan pumpkin pie bars are.

As Thanksgiving rolls around this year, I find myself especially in need of a holiday meal plan that’s gentle and forgiving. I tested the bars a few weeks ago, sensing that it would be a long month.

My hope was for a dessert that would speak to my eternal love of pumpkin pie without requiring much work from me, and I got just that.

Classic pie vs. pumpkin pie bars: is there really a difference?

The difference between pumpkin pie bars and a classic pumpkin pie really boils down to crust.

Specifically, traditional pumpkin pie usually features a classic pie crust, or pâte Brisée.

Pumpkin pie bars, on the other hand, can have a few different types of crust. The recipe that I’m sharing in this post features a press-in, graham cracker crust.

Other pumpkin pie bar recipes feature a shortbread crust. I’ve even seen recipes in this category that call for no crust at all, but that’s where I draw the line: at that point, we’re talking about baked pudding!

Anyway, recipe distinctions can be a little arbitrary, and the pie vs. pie bar delineation is no exception. But the idea here is that you won’t have to make, chill, and roll pastry prior to making your pumpkin pie filling.

Instead, you’ll blitz up some graham crackers, mix them with melted butter and sugar, and press them into a square baking pan.

Which graham crackers are vegan?

A few graham crackers on the market are vegan, whereas others have honey, egg, or dairy ingredients.

I typically keep it simple and use Nabisco Original Grahams, which are vegan, for baking. They’re my go-to not only for these pumpkin pie bars, but also my classic vegan cheesecake and no-bake vegan chocolate mousse pie.

Other vegan graham cracker brands include Partake Classic Grahams, Kellogg’s Original Graham’s Crackers, and Kroger® Original Graham Crackers.

A faster pumpkin pie filling

Usually, I make vegan pumpkin pie with cashew cream, which should come as no surprise. Soaked and blended cashews are my secret weapon when it comes to creamy consistencies in cooking and baking.

At any given moment, I’m likely to have a cup or two of cashew cream (not to mention cashew cheese, and cashew mayo) sitting in my freezer.

If you don’t have such a stash, however, having cashew cream on hand for baking requires a little forethought.

For my pumpkin pie bars, I take an even easier route, which is to use vegan cream cheese for creamy texture.

Store-bought vegan cream cheese is is fast, it’s low stress, and adaptable to various food allergies. For instance, use Tofutti if you’re allergic to almonds or cashews, or Kite Hill if you’re allergic to soy.

I’ve tested the recipe so far with Tofutti, Kite Hill, and Miyoko’s cream cheese, with good results each time.

For what it’s worth, for bagels and all of the breakfast things, I have a homemade vegan cream cheese recipe with tofu that I love. But I find that store-bought vegan cream cheese is better for baking.

How to make vegan pumpkin pie bars with graham cracker crust

I love a dessert recipe that’s as easy as it is rewarding.

There are a number of steps required here, and the bars should be chilled overnight or for at least four hours: plan your baking accordingly! However, none of those steps are difficult.

Step 1: Create a parchment paper sling for your baking dish

The first step in this recipe may is to prep your baking pan. It can be hard to remove bars from a square baking pan unless you use a a parchment paper sling.

King Arthur’s tutorial on this process is really helpful.

The sling will allow you to lift the whole baked good out of the pan, then slice it into individual squares on a flat surface.

It’s much less messy than trying to cut the big square into smaller squares first, then gingerly remove them, one at a time.

If you don’t have parchment at home, then you can take your chances with nonstick cooking spray. Cut the squares after chilling and remove them from the pan, one by one.

But let the buyer beware: I think using a sling is easier and cleaner!

Step 2: Prepare the graham cracker crust

This all comes together with some pulsing in the food processor. The ingredients are graham cracker sheets, vegan butter, and brown sugar, and it can be any vegan butter you like.

After processing the mixture, press it down firmly in your lined 8-inch / 20cm square baking dish. I use the bottom of a measuring cup or mason jar to do this.

Step 3: Blend the filling

The pumpkin pie bar filling comes together easily in a blender. This is a recipe in which appliances do most of the work!

You’ll be blending up:

• Canned pumpkin purée
• Vegan cream cheese
• Arrowroot or cornstarch (either is fine)
• Brown sugar
• Cane sugar
• Pumpkin pie spice
• Vanilla extract

You should only need a minute or two to blend. Once the mixture is smooth, pour it into your prepared square baking pan.

Step 4: Bake

At this point, the bars need 50 minutes in a 350°F / 175°C oven.

After baking the top of the bars will be set, but they may still wiggle a bit, similar to cheesecake. They’ll have a darker color.

Step 5: Chill

If you try to slice the pumpkin pie bars before chilling them, they’ll be too soft. Some time in the fridge is necessary for them to set.

After the bars cool at room temperature for about an hour, cover them and transfer them to the fridge for chilling.

Ideally, you should chill them overnight, but four hours is enough time if you want to make them same day.

Step 6: Enjoy

After chilling, you can go ahead and remove the pumpkin pie bars from the square baking pan, using your sling. Cut them into nine squares, and serve them as you’re ready.

A dollop of vegan whipped cream (I use a homemade tofu whipped cream or cashew whipped cream) is nice, but totally optional.

Make ahead and storage

Once baked, the bars can be stored in the fridge for up to five days. You can also freeze them for up to 8 weeks.

I happen to have a half batch in my own freezer at this very moment. I’ll be defrosting some on Wednesday, for Thursday’s holiday.

I welcome any opportunity to take a recipe that I love and make it simpler, so long as the spirit of the dish remains.

These vegan pumpkin pie bars are a great example. And there’s no reason at all why you should feel obligated to serve them for a holiday gathering or special occasion.

The bars are a really fun “anytime dessert” for autumn, not to mention an excellent sweet snack. I hope you love them!

xo

This No Sugar Added Vegan Peanut Butter Pie will be your new go-to peanut butter dessert recipe. With a delicious gluten-free chocolate cookie crust and no added sugar, this is a pie you can feel good about making!

Are you seeking a DELICIOUS dessert that the whole family will love? I recreated a healthier version of my ALL-TIME FAVORITE to share with you.

My No Sugar Added Vegan Peanut Butter Pie is the ultimate treat for peanut butter lovers. Bursting with creamy peanut butter flavor and wholesome ingredients, this pie will satisfy your sweet cravings without the sugar rush.

Why This Vegan Peanut Butter Pie is a Healthy Alternative:

• Healthier Option: Traditional desserts often contain high amounts of refined sugar, which can negatively impact your health. My no-sugar-added vegan pie offers a healthier alternative without sacrificing taste or satisfaction.
• Vegan-Friendly: My peanut butter pie is perfect for everyone, whether you follow a vegan lifestyle or simply enjoy incorporating plant-based options into your diet.
• Nutrient-Rich Ingredients: Packed with wholesome ingredients like natural peanut butter, coconut cream, and almond flour, my pie provides essential nutrients and healthy fats to support your well-being.
• Low Glycemic Index: I keep the glycemic index low using natural sweeteners like date syrup, making it suitable for those watching their blood sugar levels.
• Easy to Make: My simple recipe makes it easy for anyone to whip up this delectable dessert quickly, with minimal effort and max flavor!

No Sugar Added Vegan Peanut Butter Pie

Ingredients:

• 1 1/2 cups almond flour
• 1/4 dark cacao powder
• 1/4 cup coconut oil, melted
• 1/4 cup date syrup (code HEALTHYHELPER saves $$) or 8-10 pitted medjool dates (soaked in water for at least an hour)
• 1 cup natural peanut butter (unsweetened)
• 1 can (13.5 oz) full-fat coconut cream, chilled in the refrigerator overnight
• 2 tablespoons unsweetened almond milk
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional toppings: crushed peanuts, vegan chocolate chips, drizzle of melted peanut butter

Instructions:

• In a mixing bowl, combine almond flour, cacao melted coconut oil, and maple syrup (or dates). Press the mixture into the bottom of a pie dish to form the crust. Place in the refrigerator to set while you prepare the filling.
• In a separate mixing bowl, whisk together peanut butter, chilled coconut cream (only the solid part), almond milk, vanilla extract, and a pinch of salt until smooth and creamy.
• Pour the peanut butter filling into the prepared crust and smooth the top with a spatula.
• Place the pie in the refrigerator to chill for at least 4 hours or until firm.
• Once chilled, remove the pie from the refrigerator and add your desired toppings, such as crushed peanuts or a drizzle of melted peanut butter.
• Slice, serve, and indulge in every creamy, delicious bite of this No Sugar Added Vegan Peanut Butter Pie!

With its creamy texture, rich peanut butter flavor, and wholesome ingredients, this dessert will become a favorite among health-conscious foodies and dessert enthusiasts alike! Treat yourself to a slice today and savor the goodness of this irresistible treat without any added sugar.

 

 

 

 

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3 responses to “No Sugar Added Vegan Peanut Butter Pie”

1. Oh my gosh, this is amazing! I am always looking for no sugar-added recipes. I love cakes but I need to be careful with sugar.

   
   

2. This pie is perfect for any occasion. It’s a great dessert for parties, potlucks, or just a weeknight treat.

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