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Healthy No-Bake Snickers Pie (raw vegan & gluten free)

dessertgluten freegrain freepaleopeanut butterrawrefined sugar freesnickers pievegan

This no-bake healthy Snickers Pie is a raw vegan, all-natural take on one of the all-time best desserts in history. And to be honest, this Snickers Pie recipe is ten times better than any other I’ve had. Somewhere between the layers of the chocolate coconut crust, the almond-butter-date caramel middle, and the peanut butter mousse is PURE, unadulterated happiness. Confession: I sometimes eat it for a decadent breakfast. But its nutritional stats are solid, so why not?

While this Healthy Snickers Pie recipe won’t actually take you back to the school days of mainlining Snickers in the cafeteria, it WILL be that perfect bite of nostalgia – much like my other healthy nostalgic recipes (hello Glucose-Friendly Oreo Cookie Dough Bites and The Best Healthy Monster Cookies You’ll Ever Eat). And unlike the Snickers Pies of our youth that were filled with processed ingredients, this one’s made entirely with gluten-free, grain-free, dairy-free, and refined sugar-free ingredients that will give you energy and health boosts instead of a sugar crash and heart problems.

Raw Vegan Snickers Pie

Everything you need to make this healthy No-Bake Snickers Pie

As I eagerly fore-mentioned, this flourless, raw vegan dessert recipe has three delicious layers: a chocolate coconut crust, a “caramel” layer and a peanut butter mousse layer. Aside from sea salt, you’ll need just these 10 super good-for-you ingredients that are easy to find, affordable, and amazingly healthy:

  1. Cocoa powder
  2. Medjool dates
  3. Cashews or almonds
  4. Unsweetened dried coconut
  5. Vanilla extract
  6. Ghee or coconut oil
  7. Unsalted almond butter
  8. Full-fat coconut milk
  9. Peanut butter and/or almond butter
  10. Maple syrup

Simple ingredient substitutes

Dying to make this Healthy Snickers Pie but only have kind-of-close ingredients on hand? No prob, Bob! Here are some swaps I’ve tested and recommend:

  • Go nuts with the nuts. Feel free to use cashews, almonds, or walnuts for the crust of this recipe! You could even use a mix of them, if that’s what you have on hand.
  • Sub the peanut butter. Using peanut butter for the mousse is going to be the closest to Snickers taste, but almond butter or your nut butter of choice will still work deliciously in this recipe.
  • Pick the oil. In this recipe, I recommend using ghee, which is lactose-free, clarified butter, or coconut oil, which is vegan and heart-healthy.
  • Choose your garnish. Give the pie an additional drizzle of melted chocolate for extra ‘gram points.

Raw vegan Snickers Pie in one dish!

This raw vegan dessert comes together all in the food processor, without washing between (which is very on brand for me). 

  1. Line your pie pan with parchment paper. This step is an absolute MUST – otherwise your pie will be stuck inside your pan.
  2. Make the crust. Combine all crust ingredients in a food processor until smooth. Press into a parchment-lined pie pan and set aside in the freezer.
  3. Make the caramel filling. Don’t wipe out the food processor, just add the caramel ingredients and process until it’s smooth and caramel-like in consistency. Then, add it on top of the crust and set back in the freezer.
  4. Make the peanut butter mousse. Scoop out the coconut cream from the cans (save the water for a hydrating drink tomorrow) and add it to the food processor with the other mousse ingredients. Spread on top of caramel layer and return to the freezer.
  5. Freeze and serve! Freeze over night and when you want to serve, let it de-thaw at room temperature for 10 minutes. This recipe will keep in the freezer for 6 weeks!

If you like healthy nostalgic dessert recipes, try these next:

Peanut Butter & Jelly Smoats

Healthy Starbucks Iced Lemon Loaf

Birthday Cake Batter Milkshakes (gf, df, refined sugar-free)

Healthy French Toast Cinnamon Rolls

Grain-Free Brownie Ice Cream Sandwiches (gf, df, refined sugar-free)

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Healthy Snickers Pie (Raw Vegan, Gluten-Free, Dairy-Free, Refined Sugar Free)




  • 5 tablespoons cocoa powder
  • 12 Medjool dates, pitted
  • 1/2 teaspoon sea salt
  • 1 cup cashews or almonds
  • 1 cup unsweetened dried coconut
  • 1 teaspoon vanilla extract

Caramel Layer

  • 10 Medjool dates, pitted, soaked in boiling water for 10 min and then drained
  • 3 teaspoon ghee or coconut oil
  • 2 teaspoon vanilla extract
  • 3 tablespoon unsalted almond butter

Peanut Butter Mousse

  • 2 cans full-fat coconut milk, refrigerated overnight
  • 3/4 cup peanut butter
  • 2 tablespoon maple syrup
  • 1/2 teaspoon vanilla extract
  • Pinch of sea salt

Optional Garnish

  • 1/2 cup dark chocolate of choice melted, for drizzling 


For the Crust:

  1. Prepare an 8″ round pie pan with parchment paper.
  2. Add all CRUST ingredients to a food processor and process until mixture is smooth and able to be stuck together. Then, press the crumble into a parchment-lined pie pan. Place in the freezer to set. 

For the Caramel Layer: 

  1. Without wiping out the food processor, add all the CARAMEL ingredients to the food processor and process until very smooth.
  2. Spread an even layer atop pie crust and return to freezer.

For the Peanut Butter Mousse:

  1. Open the coconut milk cans and scoop out solid white coconut cream. Add to food processor with remaining MOUSSE ingredients, and process until smooth. Spread evenly atop of caramel layer, then return to freezer.
  2. If you’re garnishing with melted chocolate, melt your chocolate in a double-boiler or the microwave. Then  drizzle the pie with the dark chocolate. 
  3. Freeze the garnished pie overnight. Store it in the freezer, and when you’re ready for a slice, let it de-thaw on the counter for 10 minutes prior to serving. Enjoy! 

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  1. Kathy says:

    Am I supposed to leave the parchment paper in until it’s served? I’m confused

    1. Liz Moody says:

      Hey Kathy,

      You can leave the parchment paper on until it’s frozen! Then, you can take it off to serve.

      xo, Liz

  2. Rachel says:

    If we use canned coconut cream instead of the cream from coconut milk, how much do we use? A full can?

    1. Liz Moody says:

      Hey Rachel,

      I’ve never tried this substitution, so I can’t say for sure. But based on volume, I think this would just be a bit less than a full can of coconut cream.

      xo, Liz

  3. Ginna says:

    Mind blown! I have been staying away from refined sugar for about 2 months now and needed something sweet. This is delicious and you would never know it didn’t have sugar in it. I used honey instead of maple syrup and salted butter in place of the almond butter because I’m not vegan. Also used olive oil instead of coconut oil because that’s all I had. This is a keeper for sure! Also used my blender and it worked fine.

    1. Liz Moody says:

      Hey Ginna,

      I’m so glad you loved the recipe, and I’m glad those substitutes worked well for you. Thanks for sharing!

      xo, Liz

  4. Jordan says:

    Hi Liz, Ive made this recipe a few times and it’s incredible! Just wondering how long it can last in the freezer before serving?

    1. Liz Moody says:

      Hey Jordan,

      I’m so glad you love the recipe! The snickers pie will last for 6 weeks in the freezer.

      xo, Liz

  5. Lee says:

    That is, I add a little of the VEGAN CARAMEL SAUCE from your Apple Crisp Recipe.

  6. Lee says:

    I love this recipe! It is delicious! I am not vegan, but I bring this to potlucks so that the vegan, gluten-free people can eat. On the date layer, I add a little of the vegan that was included in your recipe for the Apple Crisp, plus drizzle a little of that caramel sauce on top. Not too much — then it gets too sweet!

    1. Liz Moody says:

      Hey Lee,

      I’m so glad you love this recipe, and wow, that sounds SO delicious!

      xo, Liz

  7. Jodi says:

    Hello! This pie is sooo good! How much coconut cream do you use? I know it’s from 2 cans of refrigerated coconut milk, but I can buy a can of coconut cream instead. So I was just wondering what the measurement would be. Thank you in advance!

  8. Haylee says:

    I quit sugar a couple of weeks ago and just made this slice, holey moley, it’s SO sweet and SO delicious! It completely hit that sweet craving I’ve been looking for. I chopped it into bite size pieces cos a small piece is enough for me. The peanut mousse on top is divine!

    1. Liz Moody says:

      Hey Haylee,

      I’m so glad you love the recipe. We’re all about blood sugar balancing recipes here in the Healthier Together community! If you like this dessert, you’ve got to try my mini Twix protein bars!

      xo, Liz

  9. Lillie C Savage says:

    I love peanut butter, my friend’s daughter made this most amazing snickers pie. Thank you for inspiring Morgan with new recipes. I cant say enough about them. Thank You,Lillie

    1. Liz Moody says:

      Hi Lillie, I’m so glad you got to try it and are such a huge fan! xo, Liz

  10. Sylwia says:

    AMAZING!!! I have no words…

    1. Liz Moody says:

      Hi Sylwia,

      So happy you enjoyed!

      Xo Liz

  11. Florentina says:

    Lovely can’t wait to make it

    1. Liz Moody says:

      Hi Florentina—I hope you enjoy!
      Xo Liz

  12. Maddie says:

    I’ve been making this for years and I love it so much! I double the recipe and make it like a giant cake. Sometimes I use peanut butter instead of almond butter for the mousse part! So yummy!

  13. Shitley says:

    Love this — SO good!

  14. Claire says:

    I absolutely love this recipe ,it’s become a firm favourite for my family and is so easy to assemble .

  15. Kim says:

    What is the nutritional breakdown of this recipe?

  16. Lindsey says:

    This pie is delicious! It just just like the peanut butter pie I had as a child, but without the 2 cups of powdered sugar. I will definitely make again and would serve to a non paleo crowd. Followed the recipe to a T except only had it in the freezer for 4 hours, because I wasn’t on top of it. I imagine the crust would hold together a bit better if I had frozen over night like you said, but regardless it was amazing! Thank you!

  17. Heather says:

    Made for a large group and was a big hit! Since not everyone was trying to be healthy, we had chocolate and caramel syrup and whipping cream as an option for toppings. The toppings really added to the flavor of the pie and would highly recommended the recipe.

  18. Jodi says:

    This pie is amazing. I had my doubts that it would taste like a snickers pie, but it really does! Making this right now for the second time. So good!

  19. Amy says:


    Can I use proper coconut cream (i.e. tinned100% coconut cream) for the mousse instead of the cream separated from the milk? Is it the same thing?

  20. Misty Whitehead says:

    First of all this is the most delicious paleo recipe I’ve had since starting paleo more than a year ago! So thank you! and by chance do you have nutrition facts for this recipe? I’m sure I will be eating it often 🙂

  21. Wanda says:

    Hello! I’ve just made this as a birthday cake for my husband and it’s a massive success. Thank you for sharing this recipe.

  22. Karen says:

    Would this recipe still work if I used almond butter instead of peanut butter? Thanks.

  23. Daina says:

    I made these last night and just tried one….AMAZING! It tastes like those Snickers ice cream bars! 🙂 I ended up using coconut cream rather than coconut milk, since for some reason, the can’s contents did not separate into the solid and liquid part.

  24. Carrie K says:

    OMGosh! Made this last night for a girl’s weekend at the cabin and I am super excited to get there and dig in! I had a little taste test and it’s amazing! My friends and I usually eat and drink all the bad things when we get together but lately we have been trying to make healthier choices, and this right here allows us to have the best of both worlds…delicious and nutritious! Thank you for sharing!

  25. Stephanie says:

    I tried this recipe for Father’s Day and everyone was so impressed! I added a chocolate mouse in the middle, however, to give it a little more chocoholic appeal. Thanks for the amazing recipe!

  26. Kalene says:

    Oh my goodness, I made this tonight and it is delicious!! We didn’t wait overnight for it to freeze, we just couldn’t. Wow, I followed the recipe exactly and my entire family loves it!

  27. Hannah says:

    Amazing! I made this, subbing sunbutter due to an almond allergy, and my whole family loved it. They aren’t vegan or health-conscious, and are VERY into dessert, but this was a big success with them! Thanks for the great recipe!

  28. Kate says:

    Made this for Easter. My son in law was very skeptical to say the least. He had three pieces. Entire family loved it. Thank you so much for the recipe.

  29. Kelli says:

    This was so amazing!! Better than I dreamed it would be! My whole family loved it, even my husband who doesn’t like anything the least bit healthy!! 🙂 Winning!

  30. Allison says:

    LOVED! Thank you!

  31. Becky says:

    Vegan, not vegan, vegetarian, herbivore, carnivore, omnivore, whatever…. you must try this pie! It is SO delicious. Great recipe, I have made it several times and have shared the recipe several times. Great stuff.

  32. Laura says:

    Hey the recipe sounds great! If ghee is used, the recipe isn’t vegan so stick to coconut oil instead.

  33. Soleil says:

    I just recently went full vegan and to show my mom how easy it is (and delicious) I made her this pie. She was totally impressed, and let me tell you, that is not an easy thing to do. THANK YOU FOR THIS RECIPE! Not only was it easy to follow, it filled my chocolate craving. Again, thank you so much! You’re the best. 🙂

  34. Erica says:

    Thank you for making so many vegan recipes!

    1. Kim says:

      This pie is so amazing. I can’t believe it’s healthy but I glad it is. After eating one slice a friend made for me, I immediately went online and bought a food processor so I could make it myself! My husband said it’s the best thing he has eaten in a very long time.

  35. CalicoKat says:

    I made this using mini cupcake tins and plastic wrap instead of parchment for a potluck at my church. This pie was a HIT! Barely had any leftovers and two people asked for the recipe. I’ll be sure to send them your way. I’m in love with this recipe.

  36. What I'm Loving Lately |2| • Two Brown Eyes says:

    […] was scrolling through Pinterest and found this : Healthy Snickers Pie. YES. Oh my goodness it was so good………. It was in my house for like two seconds […]

  37. Simone says:

    Do you use raw or roasted nuts for the crust?

  38. Travis says:

    Absolutely delicious!! Can’t believe how much it actually tastes like I remember snickers tasting ??

  39. Molly says:

    This was amazing!!! I served this at a brunch and received rave reviews. Thank you for sharing something that ALL will enjoy. This will be the Summer of 2017 dessert! : ) It may end up being THE DESSERT. Thank you!!

  40. Molly says:

    This recipe is amazing!! I served it for a brunch and received rave reviews. Love it! Thank you for sharing something that ALL will enjoy. It’s the Summer of 2017 dessert for me! : )

  41. Sharon says:

    Love it! I made it for a party and it was gone in just a couple minutes!!! I only got half a slice that I shared with my fiance! Making it again for my fiance and I for our anniversary dinner.

  42. Mari says:

    M m m! Great ingredients list, great photos, and this great pie is off to my must try list! 🙂 Yummy!

  43. Rosemary says:

    Hi, thanks for the recipe. Just wondering if this could be made in a slice pan.

    1. Liz Moody says:

      yes, definitely, just line it with parchment paper!

  44. Rebecca says:

    Can you tell me the carb count per serving?

    1. Liz Moody says:

      I don’t count macro nutrients, sorry!

  45. Kate says:

    Hi! Can regular dates be used in place of Medjool?

    1. Liz Moody says:

      Yes, just soak them in boiling water for 20 minutes then drain well before using.

  46. Melinda says:

    Made this for Easter — it was amazing! My new favourite dessert! Wanted the top layer of chocolate, but wanted to keep it (refined) sugar-free, didn’t have sub for the chocolate. Used icing from my favourite date-brownie recipe: 1/4 c. maple syrup, 1/4 c. cocoa powder, 1/2 vanilla, 2 tbsp melted coconut oil. Worked perfectly to spread over the top!

    1. Liz Moody says:

      Oh, yay, I’m so glad you liked it! <3

  47. Melissa says:

    I’m sorry – I meant to ask if the nuts for the *crust* have to be unsalted? And I’m assuming salted almond butter or peanut butter for the mousse is fine?

    1. Liz Moody says:

      Yes exactly, unsalted for crust and salted for mousse is fine!

  48. Tina says:

    I don’t own a food processor, do you think a blender would work?

    1. Liz Moody says:

      I don’t, unfortunately – blenders are really meant for liquids!

  49. Sab says:

    Omg, I just made this….It is insanely delish! I made it for a friend that can’t consume any refined sugars without getting violently ill, and let’s face it, pretty much all store bought desserts have refined sugars.
    The only sweetener I’m 100% she’s okay with is honey, so I subbed it for the maple syrup and the only other change I made is that I used coconut butter by Artisanal (basically the coconut version of typical nut butters – not the dairy kind of butter). It’s as solid as coconut oil when at room temp and the only ingredient is Organic coconut. It’s divine on warm toast! Also, I bought the canned coconut milk the same day, I just put them in the freezer for an hour and they were perfect 😉
    I’m so excited for her to try it tomorrow…She’d be crazy, not to love it! 😀

  50. Erika says:

    Can I use date paste instead of individual dates?

    1. Liz Moody says:

      I don’t think that will have the texture you need for the crust to hold together!

  51. Meredith says:

    I made this for Pi day and it was delicious! Tasted like an ice cream pie!

  52. Sara says:

    Can I use a 9″ pie pan? How long should each time be in the feezer?

    1. Liz Moody says:

      A 9″ pie pan should work, and in the freezer you’re just looking for it to set up, so 20 minutes or so is usually fine.

  53. Devon says:

    This looks AMAZING. My mom has been eating along the guidelines of Primal/Paleo for years but I’m new to the game and this will be perfect for our girls weekend!

  54. Sheri says:

    I just made this for my husband and I for our anniversary tomorrow! Haven’t had a piece yet, but licked my fingers after each step of the recipe and was very impressed! I have been gluten free for several years, currently struggle with gut issues and recently working on going grain free, dairy free and sugar free. I will be browsing your site for more winning recipes!

    1. Liz Moody says:

      Wonderful, thanks Sheri! And happy anniversary to you and your husband!

  55. Eyrun says:


  56. Shannon says:

    What a perfect recipe! I needed to add two tablespoons of water to the crust, but other than that, the recipe was dead on! Thanks for a great alternative to my doughnut addiction!

  57. Amanda says:

    Dates soaked in boiling water. Does this mean I boil the water, take it off the heat and then soak the dates, or does this mean I boil the water, put the dates in, and leave the water boiling?

    1. Liz Moody says:

      Boil the water, remove it from heat, pour it over the dates, and let the dates sit in a bowl, covered in the water!

  58. Allyssa says:

    Hi there, just had a quick question, I was reading through the recipe and the comments and I wasn’t sure if I should used can coconut milk or can coconut cream?

    1. Liz Moody says:

      You can use coconut cream, but the recipe as written has you buy coconut milk and scoop out the coconut cream, since for a lot of people it’s hard to find coconut cream on its own.

  59. Christy says:

    Amazing!! My hubby loves it too!!

    1. Liz Moody says:

      Oh, yay, that makes me so happy! <3

  60. Rachel says:

    Absolutely amazing! My mother tried it and hates dates, she was surprised at how great it tasted!!

    1. Liz Moody says:

      Oh yay, thank you Rachel! And how nice of you to cook for your mom 🙂

  61. Isabelle Peterson says:

    Does the Coconut oil need to be melted before being mixed in? Or does it get mixed as a solid?

  62. Sammy says:

    Would this work with raw Cacao powder instead of cocoa or would it just ruin it?

  63. Erin says:

    My husband found this on Pinterest, and begged me to make it for him. I was skeptical as I looked at the ingredient list, but thrilled with the outcome! (And I do so love making anything in my food processor… somehow I just feel like I’m cheating, it’s so easy!) This dish is very similar to a treat I used to make him every year for his birthday called Frozen Marbelous Peanut Butter dessert. It had a peanut butter cookie base, a peanut butter, cream cheese, cool whip “mousse” and chocolate swirled through the top. I never thought we’d have it again when we went grain/dairy free, but this was so close, and so delicious! Thank you for the recipe, my husband was so excited!

    1. Liz Moody says:

      Oh yay – this absolutely made my day! I’m so glad your husband stumbled across it (and how nice of you to make it for him! <3)

  64. Chris says:

    My crust doesn’t stick together at all. Is that normal?

    1. Liz Moody says:

      Hey Chris – try letting it go around in the food processor a bit more, often that’s needed to break down the nuts. If that doesn’t work, try adding one more Medjool date. Let me know if that helps!

  65. Mac says:

    Pssst…. not to be “that person” but de- thaw basically means freeze. I think you just mean let it thaw… otherwise looks amazing and I can’t wait to try it!

    1. Liz Moody says:

      Hahah, I’ll update now! Thank you! <3

  66. Brooke says:

    Hi, how long can this be left out on the counter for?

    1. Liz Moody says:

      I’d say about 30 min – 1 hour, depending on how warm your house is!

  67. SLG says:

    Tried making this in a blender and it wasn’t too bad. I just made sure all ingredients were incorporated before layering. I also substituted cream cheese for coconut cream since that’s what I had on hand. Everything tasted great separately, in the freezer now to try tomorrow.

  68. Erin says:

    I didn’t have parchment paper so I made this in individual servings using silicone muffin cups. I did have trouble getting the right amount of each layer in the cups but other than that it was super easy and delicious!

    1. Liz Moody says:

      Yay! I love the idea of individual servings!! <3

  69. Megan says:

    I just bought all my ingredients to make for Thanksliving, but the coconut milk cans are all watery. Will the consistency change after refrigeration or should I buy some coconut cream? Thanks!

    1. Liz Moody says:

      Hi Megan! Sorry – I just saw this! But refrigerating coconut milk overnight will produce the cream. Hope that helps!

  70. Jordan says:

    So excited to try this recipe! Quick question- would agave nectar work instead of maple syrup? I assumed honey would change the texture too much, but the agave is pretty close to maple syrup as far as thickness goes. Any thoughts?

    1. Liz Moody says:

      Hi Jordan! I’m 99% sure it would – definitely worth giving it a try! Let me know how it turns out! x Liz

  71. Jessica says:

    How many servings is this? Thanks!

    1. Liz Moody says:

      Hi Jessica! It makes one pie, which serves 8 – 12, depending on how you slice it. It’s quite a rich pie, so I think smaller slices work great!

  72. Joanna says:

    This sounds amazing.
    Would it be ok to make in muffin tray (with paper liners)?
    I would like to be able to divide it for two occasions that both require transporting it so don’t want to defrost and freeze again multiple times.

  73. Sonnie says:

    I’m really looking forward to whipping this up but don’t have a food processor – do you think the ingredients will come together in my blender? Thanks!

    1. Liz Moody says:

      I think so – just use a really slow setting and scrape down the sides a lot!

  74. Keely says:

    I made this recipe for school the other day and several people have asked me for it. I sent them an email linking to your page.

    Just a note that I used one can of coconut cream, instead of two of coconut milk. I know some people have trouble just finding the cream, but if you can find it, one can worked great.

    1. Liz Moody says:

      Oh yay! I’m so glad you liked it (and thanks for spreading the Sprouted Routes love, I massively appreciate it!). Sunflower butter is one of my favorite ones too!! <3

  75. Sarah says:

    Is the whole website vegan, gluten-free and raw? I have celiac’s disease, I’m a vegan and I’d love to eat healthier ^.^

    1. Liz Moody says:

      Hi Sarah! There are lots of gluten free, raw and vegan recipes, although it’s not 100% that. You can definitely find a TON of recipes you’ll love though, I’m sure – I recommend starting with “The Popular Kids” in the sidebar.

  76. Jo says:

    Peanut butter is not paleo.

    1. Liz Moody says:

      Jo, almond butter (or any kind of nut butter!) works just as well! Xx

  77. Lindsey says:

    I really want to make this… but I am not a huge fan of dates or that “fruity” taste that sometimes accompanies things that have them. Does this have that? Or do you not really taste them?

    1. Liz Moody says:

      I don’t think you taste the dates at all – they’re way more for texture and general sweetness. Give it a try – I bet you’ll like it (and if not, it’s like 10 minutes of your time, it’s a super easy recipe!)

  78. Sophie says:

    This looks amazing. My freezer is tiny and I don’t think I will be able to find the pie in. Could it work in the fridge? Thanks

    1. Liz Moody says:

      Hi Sophie! It would “work” but it would be not super solid. For the fridge, maybe try the recipe but with small tarts (made in cupcake tins with a liner) and treat the peanut butter mousse more like whipped cream you dollop on top?

  79. nick says:

    This was an amazingly delicious cake. It was made entirely by my 10 year old who has no cooking experience. Absolutely delicious. Not cheap but worth every penny. Thank you!

    1. Liz Moody says:

      Oh, I’m so glad you (and your 10 year old!) loved it. I’m a huge fan of anything that gets kids cooking – thanks for stopping by and letting me know! <3

  80. Alex says:

    This is a flawless recipe. First time making a grain-free cake like this & it came out perfect. Will definitely make again!

    1. Liz Moody says:

      Yay! Thanks Alex – I’m so glad you liked it!

  81. Elizabeth says:

    Have you ever used almond butter or sunflower better in place of peanut butter for those who are allergic to peanuts?

    1. Liz Moody says:

      Absolutely – I love this with almond butter!

    2. Keely says:

      I used sunflower butter when I made it, and I loved it.

  82. Amanda says:

    Thanks for sharing this recipe! I am always trying to get my extended family to eat healthier desserts without all that refined sugar and it is not always very easy to convince them, but this recipe was a HUGE hit at our Mother’s Day get together! Yay! Thanks a million!

    1. Liz Moody says:

      My pleasure! I’m so glad it went over well!!

  83. Selma says:

    Hi, could I use pb instead of almondbutter?:)

  84. Amy says:

    Thank you for this recipe! I haven’t tried it yet because it’s freezing but it smells wonderful and each layer, individually, was delicious!

  85. Karen Mamel says:

    I made your recipe for Healthy Snickers Pie and it was delicious!
    Can you tell me the calories per serving and what is the sugar %
    Also the p’nut butter ingredient is not specified. Is there a recommended kind to use?

    1. Liz Moody says:

      Hi Karen! I don’t really pay attention to calories per serving – I much prefer to eat whole foods and just listen to how my body feels. For peanut butter, you can use smooth or chunky, but try to use one with only one ingredient: peanuts. I’m so glad you liked the pie! <3

  86. autumn says:

    will a 4-cup size work for the food processor?? i’m so nervous! i had this the other day, and it is AWESOME, and i want to make it on my own, but i bought a tiny processor, aha!

    1. Liz Moody says:

      hmm…I’m not sure. Often the smaller food processors don’t have the mixing power you need for the crust. Try it and let me know!

  87. Angela says:

    This sounds awesome! My husband has a tree nut allergy.

    Should peanuts and peanut butter work for the cup of nuts and in place of the almond butter?

    1. Liz Moody says:

      This would be awesome with almond butter!

    2. Christy says:

      I also have a tree nut allergy so this is my question as well. Snickers contains peanurs so I’m thinking it’ll work. Did you try it?

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  89. Brenda says:

    Don’t have a food processor. Can this recipe still be made?

    1. Liz Moody says:

      Hi Brenda – I don’t think so – you really need it to make the crust! You could potentially make it if you bought a crust, but it’s hard to find healthy ones!

  90. Jennifer says:

    Looks delicious! Can I use a spring form pan?thx!

    1. Liz Moody says:

      Yup, just be sure to use parchment paper as well, otherwise it will stick!

  91. Rachel says:

    Can you substitute Medjool dates with raisins?
    I’m on a low fod map diet and can’t eat dates but would love to make a nice treat!?

    1. Liz Moody says:

      I’m not positive, but I think that would work really well. Try it and let me know!

  92. Lynn says:

    If I don’t need to make this vegan and wanted to use butter instead of coconut cream how much butter should I use lsince there isn’t an actualeasurement for the coconut cream)…thanks!

    1. Liz Moody says:

      The coconut cream has a better texture for this than butter – the butter is a bit denser and I think would give you a worse texture!

  93. Sæunn says:

    Where I live, you cant get unsweetened dried coconut. Would you think I could use something else instead, because I really crave making this beautiful cake 🙂

    1. Liz Moody says:

      I’m not sure, unfortunately – I haven’t tried it with anything else. Maybe look around the internet for some good crust recipes, and then build the rest of the pie off of that?

  94. Jaimee says:

    What size can of coconut milk is needed?

  95. Tracy says:

    I’m not a fan of coconut. Can it be replaced with something else? Can’t wait to try it!!

    1. Liz Moody says:

      Hi Tracy – it’s hard to replace coconut in this recipe, since the coconut cream makes up the bulk of the peanut butter mousse, and the flakes are integral to crust texture. I might try it anyways, though – the coconut flavor is quite disguised by the other ingredients, it doesn’t really taste like coconut at all!

      1. Tracy Bailey says:

        Excellent…I’ll give it a shot this weekend!! Thanks so much!

  96. Melissa says:

    Is it necessary to freeze this or can you just refrigerate?

  97. Kristen says:

    Made this pie for our holiday lunch, and it was a huge success. Making it again ASAP! Thank you for sharing this with us.

    1. Liz Moody says:

      That makes me so happy to hear! It was absolutely my pleasure! Xx Liz

  98. Jesse says:

    Made this last week and it was amazing! Thanks for the recipe!

  99. Chris says:

    This snickers pue will be our xmas dessert! One question:
    It is only 3 tsp of oil. How important is this? Heart patient so I don’t cook with oil. However I do have some oils, but not coconut. And never head of ghee. Can I subst with say marg?

    1. Liz Moody says:

      Hi Chris! The coconut oil is important in this recipe because it’s solid at room temperature, which gives a lot of stability to the caramel. I wouldn’t recommend subbing margarine. It appears, too, that ghee and coconut oil both have positive effects on heart health, unlike a lot of other oils: you can read more here and here. You can buy both of them online, and I use them in a ton of my recipes so I think it’s a worthwhile expenditure – here’s a link for ghee and for coconut oil. You can also find them at Whole Foods or any health food store. Hope that helps! Xx

  100. says:

    I repeat – the gluten free, refined sugar free, paleo, vegan, raw, ooey gooey chocolatey caramely peanut butter-y Snickers Pie recipe is here. This pie is such a star – it’s super easy to make and it will wow health-conscious and non-health conscious guests alike.

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  103. gRed says:

    I am blind…I see it now.?

  104. gRed says:

    What did you drizzle on top? Doesn’t look like recipe includes that.

  105. lucyroy says:

    Can I use ground up nuts like almond flour in place of whole nuts, if so how much?

    1. Sprouted Routes says:

      I haven’t tried it – I prefer to use whole nuts to nut flours generally because nut flours are WAY more expensive. That said, I think the conversion is about 1 cup of nuts to 1/4 cup of nut flour, so I would guess that the crust would work with between 1/4 and 1/2 cup of nut flour. I’d try with 1/4 cup, and then keep adding a bit until you get a dry enough consistency to press into a crust shape. Let me know how it goes!! Xx Liz