Snickers Pie w/ Peanut Butter Ganache and Pretzel Crust

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This Vegan Snickers Pie has three dreamy layers that are nestled in a sweet and salty pretzel crust. It's an irresistible dessert that captures the essence of a Snickers in a fun and delicious way!

I used to love Snickers candy bars and it was definitely in my top favorites next to Whatchamacallit and Kit Kat bars. I stopped eating them long ago though because their ingredients are kind of terrifying. This Snickers Pie has friendlier ingredients and it's much tastier in my opinion. It's creamy, decadent and just heavenly!

I love veganizing my favorite childhood treats like these Vegan Peanut Butter Cups, and Strawberry Ice Cream Bars. Anything is possible and you don't have to give up fun treats.

What's in a Snickers Pie?

• PRETZEL CRUST - Pretzels, Maple Syrup and Coconut Oil.
• NOUGAT LAYER -  Coconut Cream, Cashews, Vanilla Extract, and Maple Syrup.
• CARAMEL LAYER - Medjool Dates, Coconut Cream, Vanilla Extract and Cinnamon
• PEANUT BUTTER GANACHE - Peanut Butter, Coconut oil and Vegan Chocolate Chips.

HOW TO MAKE A SNICKERS PIE

(FULL PRINTABLE RECIPE BELOW)

Pretzel Crust: This is really easy, just take a small 7-8 oz bag of pretzels and grind them up in your blender into a fine flour consistency. Mix the flour with maple syrup and melted coconut oil. Then mold the mixture into a pie pan. Put in the oven for 10-12 minutes at 325 F.

Nougat Layer: Place all ingredients in a blender or food processor. Blend until smooth and creamy. Scrape down sides, as needed. Pour nougat into the cooled pie crust and spread evenly. Place in freezer while you prepare the caramel. Let it freeze for about 20-30 minutes, before adding the caramel.

Caramel Layer: Place all ingredients in a blender or food processor. Blend until smooth & creamy. Scrape down sides, as needed. Take the pie out of the freezer, make sure the top of the nougat is slightly firm to the touch, before adding the caramel. Gently spread the caramel evenly on top of nougat. Pop back in the freezer for another 20-30 minutes.

Peanut Butter Ganache: Place chocolate chips, peanut butter & coconut oil in a small pot over medium-low heat, stir constantly for about 2-3 minutes. Be very careful not to burn. When melted, add the coconut milk & combine well. Remove from heat and let cool. Make sure the top of the caramel is slightly firm to the touch, before adding the ganache. Spread ganache gently over the caramel and pop in the freezer for 4-6 hours to firm up. After that, you can leave it in the freezer to enjoy as a frozen dessert, or transfer to the fridge for a cream pie.

TOPPING IDEAS

This pie doesn't really need anything else, but for fun, you can top the finished pie with crushed pretzels or drizzle with peanut butter and chocolate sauce. To make the chocolate sauce, just melt ¼ cup chocolate chips with 1 teaspoon of coconut oil and drizzle on the top.

HOW LONG WILL SNICKERS PIE LAST?

It will last in the fridge for 5-7 days or in the freezer for 4-6 months. I like to store it in the freezer in individually wrapped slices. Then I just thaw what I need for 5-8 minutes before serving.

MORE VEGAN CHOCOLATE DESSERTS TO TRY

• Fudgy Chocolate Brownies
• Chocolate Peppermint Cupcakes
• Vegan Chocolate Chip Muffins
• Vegan Chocolate Cake

I’D LOVE TO HEAR FROM YOU

If you make this Snickers Pie, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

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Vegan Snickers Pie with Peanut Butter Ganache and Pretzel Crust

This Vegan Snickers Pie has three dreamy layers that are nestled in a sweet and salty pretzel crust. It's an irresistible dessert that captures the essence of a Snickers in a fun and delicious way!

Prep Time45 mins

Cook Time10 mins

Total Time55 mins

Course: Dessert

Cuisine: American, Vegan

Servings: 10 People

Calories: 470kcal

Author: Melissa Huggins

Ingredients

US CustomaryMetric

Pretzel Crust:

• ▢ 1 ½ cups pretzel flour (from a 7-8 oz bag of pretzels)
• ▢ ½ cup coconut oil , melted
• ▢ ¼ cup maple syrup

Nougat Layer:

• ▢ ½ cup raw cashews , soaked in water 2-4 hours (*see note)
• ▢ ½ cup + 2 tablespoons coconut cream (*see note)
• ▢ 2 tablespoons maple syrup
• ▢ 1 teaspoon vanilla extract
• ▢ A pinch of salt

Caramel Layer:

• ▢ 14 medjool dates , pitted (about ½ cup, tightly packed)*See note
• ▢ ½ cup + 3 tablespoons coconut cream (*see note)
• ▢ ¼ teaspoon cinnamon
• ▢ ½ teaspoon vanilla extract
• ▢ A pinch of salt

Peanut Butter Ganache:

• ▢ ½ cup vegan chocolate chips
• ▢ 3 tablespoons peanut butter , creamy
• ▢ ⅓ cup coconut milk , full-fat canned (*see note)
• ▢ 1 tablespoon coconut oil

Cook ModePrevent your screen from going dark

Instructions

Pretzel Crust:

• Preheat oven to 325 degrees F.
• Using a blender or food processor, grind up the pretzels, until it becomes a fine flour consistency
• In a medium bowl, mix together the flour, melted coconut oil and maple syrup. The consistency will look crumbly, but you should be able to somewhat mold it in your hand. Place your mixture into a 9-inch pie pan (I used a non-stick pan with a removable bottom Evenly distribute the mixture on the bottom and edges of the pan. Place in oven and bake for 10-12 minutes or until the crust lightly browned & firm. Set aside to cool.

Nougat Layer:

• Place all ingredients in a blender or food processor. Blend until smooth and creamy. Scrape down sides, as needed. Pour nougat into the cooled pie crust and spread evenly. Place in freezer while you prepare the caramel. Let it freeze for about 20-30 minutes, before adding the caramel.

Caramel Layer:

• Place all ingredients in a blender or food processor. Blend until smooth & creamy. Scrape down sides, as needed. Take the pie out of freezer, make sure the top of the nougat is slightly firm to the touch, before adding the caramel. Gently spread caramel evenly on top of nougat. Pop back in freezer for another 20-30 minutes.

Peanut Butter Ganache Layer:

• Place chocolate chips, peanut butter & coconut oil in a small pot over medium-low heat, stir constantly for about 2-3 minutes. Be very careful not to burn. When melted, add the coconut milk & combine well. Remove from heat and let cool. Make sure the top of the caramel is slightly firm to the touch, before adding the ganache. Spread ganache gently over the caramel and pop in freezer for 4-6 hours to firm up. After that, you can leave it in the freezer to enjoy as a frozen dessert, or transfer to the fridge for a cream pie.

Optional: Top with crushed pretzels and chocolate sauce. Just melt ¼ cup chocolate chips w/ 1 teaspoon coconut oil. Drizzle on pie and enjoy!

Notes

*Prep time doesn't include soaking time or final freezing time of 4-6 hours.

*To speed up soaking time for cashews: in a small pot, boil water and remove from heat. Add cashews and cover for 10-15 minutes until softened.

* COCONUT CREAM: If you don't have coconut cream, you can use regular canned full-fat coconut milk. Don't shake the can before use, just scoop out & use most of the creamier, hardened part. Some of the liquid part can be used, too.

*Some brands of canned coconut milk don't solidify well. I recommend Native Forest, Trader Joe's and Thai Kitchen.

*DATES: If the dates aren't soft and moist, soak them in water for 10-15 minutes, before using. Drain well and pat dry before use.

*GANACHE: I used full-fat coconut milk (not coconut cream) for this ganache. Make sure the can is shaken up before use. If you don't have canned coconut milk, any plant-based milk will do. It will be a little thinner, but equally as creamy & delicious.

*You can also enjoy this pie as a frozen dessert, so feel free to leave it in the freezer after making it. Just thaw 5-8 minutes before serving. Also, you can cut the pie beforehand and freeze individual slices. Makes it easier, if you just want one slice.

Nutrition

Serving: 1Slice | Calories: 470kcal | Carbohydrates: 53g | Protein: 6g | Fat: 27g | Saturated Fat: 18g | Sodium: 177mg | Potassium: 429mg | Fiber: 4g | Sugar: 35g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 3mg

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