Healthy butterfingers are candy bars that defy all logic. They are perhaps one of the most 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 does not stick to one’s teeth as much.
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.
This vegan butterfingers recipe does not get any easier. Unlike many vegan butterfingers recipes, mine does not 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.
Ingredients for 8 to 10 bars:
- 1 1/2 cup of bran flakes, corn flakes, or dried white mulberries. (You can use rice cakes, although the texture would not be as authentic.)
- 3/4 cup of peanut or almond butter
- 1/2 cup of pitted, 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 bran flakes, corn flakes, or dried white mulberries in a food processor until crumbly.
- Add the remaining six ingredients and pulse until large, sticky clumps form. Add more agave or syrup if the dough is not holding together.
- Pour the dough and spread it 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, and set aside.
- Remove the dough from the 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 their crunchiness.
Challah Maidel blogs about healthy kosher eating.