I saw a recipe by Avery Cooks that looked amazing! The recipe was no-bake but was not vegan. So, I took the concept of her amazing recipe and created a gluten free, raw, vegan version.

Warning – this recipe is extremely sweet. That is why I have listed the portions so small. A little goes a long way.

If you like your desserts a bit less sweet you can cut any agave from this recipe and just use the natural sweetness from the dates.

Another warning – this recipe can be really messy to serve. As the dessert becomes more room temperature serving it may look more like a torte than a pie. But, who cares because it tastes unbelievably amazing.

One thing you will have to do ahead of time to make this recipe quickly is make the Snickers Bars 1 day before. Here is the link to get these in the freezer and ready to go.

This recipe is a vegan, gluten free, no bake, rich, creamy, satisfying dessert.



Raw Vegan No-Bake Deep Dish Peanut Butter Snickers Pie w/ Salted Caramel

Prep time: 15 Minutes
Yield: 6 (or more) Servings


Salted Caramel Sauce Ingredients:
  • 2 Cups Pre-Soaked Dates
  • 3 Tbsp Agave Nectar
  • 4 Tbsp Almond Butter
  • 1/2 Tsp Sea Salt
  • 3 Tbsp Coconut Oil
  • 1 1/2 Tsp Vanilla Extract
Chocolate Cookie Crust Ingredients:
  • 2 Cups Raw Peanuts (You can use cashews, macadamia nuts, or almonds if you wish)
  • 1/2 Tsp Vanilla Extract
  • 1/4 Cup Cocoa Powder
  • 1 Cup Pre-Soaked Dates
Peanut Butter Whipped Cream Ingredients:
  • 2 Cans Coconut Cream (Pre-refridgerated, solidified and separated from liquid – for more info click here)
  • 1/2 Tsp Vanilla Extract
  • 2 Tbsp Natural Peanut Butter


  1. I used a 6 inch spring form pan to make this a really thick pie. You can use a normal use a normal 8 inch spring form pie pan. Your pie will just be a regular height instead of extra thick (it all tastes the same).
  2. Spray spring form pan with a non-stick cooking spray.
  3. Place all crust ingredients into your food processor. Pulse until crust consistency.
  4. Push crust down evenly into pie pan.
  5. Place all caramel sauce ingredients into a clean food processor bowl and blend until completely smooth.
  6. Layer on top of crust evenly saving 1/4 cup for drizzle.
  7. Place all coconut whipped cream ingredients into a clean food processor bowl (with the whipping attachment if you have it) and blend until smooth and fluffy.
  8. Place on top of caramel sauce.
  9. Place pie into your freezer for 2-3 hours.
  10. Remove from freezer, release from spring form pan, cut snicker bars into pieces, sprinkle on top and drizzle caramel sauce.
  11. Serve and enjoy.

DAMY Members – 1 Slice is a great treat option.




Amy Layne is the Co-Owner of DAMY Health Online and Coach Specializing in Holistic Nutrition, Fitness, Self-Love, Goal Realization, Inspiration and Living Your Best Life. She is the creator of the world famous DAMY Method and Bikini Body Programs. To see Amy’s Before and After Photos and DAMY Member Success Stories Click Here. For Amy’s complete story go

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