Two over head photographs of plates of Snickers Protein Truffles collaged on a yellow and teal graphic background.

“Snickers” Protein Truffles

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If you stick to a strictly dairy-free and meat-free diet (like we do), then you know that the beloved candy bar, Snickers, is not an option when looking to satisfy your sweet tooth.

Leave it to Remy Park, the plant-based chef and wellness coach behind the blog @veggiekins, to create a vegan, and dare we say healthy version of a Snickers Bar! These Snickers” Protein Truffles are made from plant protein powder, nuts and dark chocolate, and are a perfect guilt-free snack that will keep you satisfied.

Make ’em in bulk and store them in the freezer so you can quickly grab a little chocolatey, protein-y, pick-me-up, and go!

Remy Park is queen of creating plant-based solutions for typically non-vegan meals. Be sure not to miss her Carbonara + Herbed Mushroom Pasta and Matcha Vanilla Bean Oatmeal recipes! Want to learn more about the creator of @veggiekins? Check out our Q+A, here!


1 scoop Amazing Grass Peanut Butter Superfood Protein Powder

7-8 large medjool dates, pitted

1/4 cup roasted unsalted peanuts, crushed

1/4 cup roasted almonds or other nut of choice, crushed (rolled oats will also work)

1 tsp pure vanilla extract

pinch of sea salt

1-2 tsp plant milk (if needed)

1/3 cup vegan dark chocolate, melted (try this chocolate for oil-free option, or this chocolate for a sugar-free option)


extra crushed peanuts


Crush peanuts and almonds.

Line plate or baking sheet with parchment.


Place crushed peanuts, crushed almonds and sea salt into a food processor and pulse until slightly broken down.

Add dates, pure vanilla extract, protein powder and pulse until a dough begins to form.

Sizes of dates can vary, so if you find your mixture a little on the dry side, add another date, or plant milk by the teaspoon. The dough should pull away from the sides and stick together when crushed between the fingers.

Roll dough into small balls, and place in fridge on a parchment-lined plate or baking sheet while you prepare the chocolate.


Melt the chocolate (I like to use the bain marie method, but you can also microwave).

Remove truffles from fridge and using a fork, dip and coat in melted chocolate, making sure to evenly coat.

Let excess drip off, and place back on parchment to set.


Sprinkle Truffles with crushed peanuts, and return to fridge until set (for about 10-15 minutes).


“Snickers” Protein Truffles can be stored in an air-tight container in the refrigerator for up to 1 week.