I am completely utterly shameless when it comes to my infatuation with chocolate candy bars among other chocolate treats. Don’t worry, though. I won’t be torturing you with every lurid detail of my relationship with chocolate. As a lot of you may already know, I have already established the fact that I am a certified chocoholic and very hopeless one at that. Chocolate peanut butter treats already own me. Although I am not a compulsive nosher, if you taunt me with butterfingers, snicker bars, or peanut butter cups, I won’t put up a resistance. It’s not worth it. I don’t eat butterfingers on a regular basis anyways so for just this one time, I wanted to make butterfingers candy bars.
Learning how to make homemade butterfingers is not a far stretch from making homemade snickers bars. The methods are quite similar and the flavors are comparable. Although snickers bars are more popular, I wanted to give some spotlight to butterfingers. Healthy butterfingers are candy bars that defy all logic. They are perhaps one of the underrated chocolate candy bars in the market. Many people claim that they are palatable and nothing more. My homemade raw butterfingers have the same toffee-like crunch as do the commercialized butterfingers but unlike the original version, these butterfingers candy bars are whole grain, high in iron, and completely void of high-fructose corn syrup. Plus the filling doesn’t stick to your teeth as much.
This vegan butterfingers recipe doesn’t get any easier. Unlike many vegan butterfingers recipes, mine doesn’t require any cooking. Peanut butter and peanuts are recommended for this recipe but you can use almonds and almond butter if you have a peanut allergy. After having a bite, I was stunned by the authenticity of the flavors in these butterfingers. My cousin claimed most of them as his own. The texture had that similar sticky, sweet, and chewiness that we all expect from a regular butterfingers candy bar. For those of you butterfingers skeptics out there, I urge you to try my homemade raw vegan butterfingers recipe. It’s really a winner. Trust me on this one. I promise that you won’t be too disappointed as it doesn’t involve much effort.
For this recipe, you will need:
- 1 1/2 cup of bran flakes, corn flakes, or dried white mulberries (you can use rice cakes although the texture won’t be as authentic)
- 3/4 cup of peanut or almond butter
- 1/2 cup of pitted pre-soaked dates
- 1/3 cup of chopped peanuts or almonds
- 2 tablespoons of agave nectar or maple syrup
- 1/2 teaspoon of vanilla extract
- 1/4 teaspoon of sea salt
- Bittersweet chocolate chips
Pulse the first ingredient in a food processor until crumbly. Then add the remaining 6 ingredients and pulse until large sticky clumps form. Add more agave or syrup if the dough is not holding together. Pour and spread dough out evenly onto a prepared 8×8 pan. Cover and freeze for 15-20 minutes or until firm. In the meantime, melt chocolate chips in a microwave or over a double boiler. Set aside. Remove dough from freezer and cut into bars while they are still in the pan. Gently pour melted chocolate over each bar. Return them to the freezer and freeze for an hour before serving. Store them in the freezer if you wish to retain the crunchiness of these butterfingers bars.
Yields 8-10 bars