A box of these homemade raw vegan Snickers truffles makes for the perfect gift! Use whatever mold you have on hand to make them into adorable little sweet treats. The peanut butter fudge layer is topped with a luscious date caramel that is then covered in chocolate. Mmmmm.

Raw Snickers Truffles [Vegan, Grain-Free]








For the Fudge Layer:

  • 2/5 cup of raw peanuts
  • 2/5 cup of natural peanut butter
  • 1 1/2 to 2 tablespoons maple syrup
  • 1 tablespoon melted coconut butter
  • Pinch of sea salt

For the Caramel Layer:

  • 2/5 cup of juicy pitted dates
  • 1 tablespoon warm water
  • 2/5 cup of finely chopped raw peanuts
  • Pinch of sea salt

For the ChocolateLayer


  • 3 tablespoons raw cocoa powder
  • 1 1/2 tablespoons cocoa butter
  • 1 tablespoon maple syrup


  1. Blend peanuts in a food processor until they look like breadcrumbs. Add maple syrup, coconut butter, salt, and peanut butter. Keep blending until it forms a ball or stays together like a fudge.
  2. Press the mixture into the bottom of the silicon forms until each is about 1/2 full. This layer will be the top when you take them out of the forms.
  3. Make date caramel by blending dates until almost smooth. Add about 2 tablespoons warm water and keep blending. Add chopped peanuts and salt, stirring with a spoon until combined.
  4. Put the caramel and peanut layer on top of the fudge. Put in freezer for 30 minutes.
  5. Melt all the chocolate ingredients on a low heat until combined. If you want them to be raw, the temperature shouldn't go over 113°F. Take the truffles out of the freezer and add chocolate layer.
  6. Freeze it at least 2 hours before removing from mold. Keep in an airtight container in fridge for up to a couple of weeks.

Nutritional Information

Per Serving: Calories: 51 | Carbs: 5 g | Fat: 3 g | Protein: 2 g | Sodium: 21 mg | Sugar: 3 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.