Go Back
+ servings
This Vegan Snickers Cream Pie has three dreamy layers that are nestled in a sweet & salty pretzel crust.

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!
Course Dessert
Cuisine American, Vegan
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 10 People
Calories 470kcal


Pretzel Crust:

Nougat Layer:

Caramel Layer:

Peanut Butter Ganache:


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 1/4 cup chocolate chips w/ 1 teaspoon coconut oil. Drizzle on pie and enjoy!


    *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.


    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