White Chocolate Snickers Protein Bites

A delicious no-bake treat inspired by the classic candy bar, with a creamy nut butter and date base layer, a caramel layer of crunchy roasted peanuts and protein powder, and a smooth white chocolate coating. Sweet, nutty, chewy, and wonderfully satisfying, a homemade alternative to traditional candy bars with a nourishing twist. Perfect for afternoon snacks, dessert, or keeping in the freezer for chocolate cravings, these little Blended Bites treats are easy to make and even easier to love! 🥜🍫

Course Dessert, Snack

Cuisine Healthy Clean Eating

Keyword c;lean eating snack or dessert, healthy snickers protein bites, snickers protein bites recipe, white chocolate protein bites recipe, white chocolate snickers protein bites

Servings 10

Ingredients

Base Layer

1 cup soft Medjool dates, pitted
1/2 cup almond flour
1/3 cup cashew, almond or peanut butter
1/4 cup vanilla protein powder
1 teaspoon vanilla extract
Pinch of sea salt
1-2 tablespoons milk of choice, if needed

Caramel Layer

2 tablespoons cashew, almond or peanut butter
2 tablespoons honey or maple syrup
1 tablespoon coconut oil
1/2 cup chopped, roasted peanuts
Pinch of salt

White Chocolate Coating

1 cup white chocolate chips or chopped chocolate
1 tablespoon coconut oil

Optional Topping

Extra chopped peanuts
Flaky sea salt
Dark chocolate for drizzling

Instructions

Base Layer

Prepare the dates: If they are firm, soak them in warm water for 10 minutes. Drain thoroughly.
Add the dates, peanut butter, protein powder, vanilla, and sea salt to a food processor. Blend until a thick dough forms.
If the mixture is too dry, add milk a teaspoon at a time until it holds together.
Roll the mixture into approximately 10 -14 balls (depending on your size preference) and place them on a baking-paper-lined tray.
Refrigerate for 20–30 minutes to firm up.

Caramel Layer

Stir together caramel ingredients (microwave gently to melt your coconut oil) and peanuts and spread the mix over the nougat layer. Freeze until solid (1 hour at least).

White Chocolate Coating

Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.
Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.
Dip each chilled ball into the melted white chocolate, allowing the excess to drip off before returning it to the lined tray.
Sprinkle with chopped peanuts if desired.
Refrigerate for 20–30 minutes, or until the chocolate has completely set.
Store in an airtight container in the fridge for up to 1 week or freezer for up to 3 months.

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