Looking to treat yourself this Halloween without all the refined sugar, food dye and additives? Then you're going to want to try this recipe - it's a healthy, plant-based, peanut-free, low-sugar Butterfinger dupe!
Instead of peanuts this recipe utilizes a combination of almond and sprouted sunflower butter, making it a great option for those with peanut allergies. If almonds are off the table, feel free to use only the sprouted sunflower butter. To replace the milk chocolate coating we've used our raw chocolate Essentials bars - they're low in sugar and rich in antioxidants. You can choose between our 70% dark, 85% quite dark, or keto chocolate options. A butterfinger-filling texture is tricky to achieve, but the cornflakes (the secret ingredient) really add a nice flavor and, most importantly, that butterfinger-like crunch. You'll be blown away!
Be sure to save this recipe and share it with a healthy conscious, candy-loving friend so you can make their inner child happy too.
Store them in the fridge or freezer so you have some treats on hand when you need a sweet tooth fix.
THE RECIPEHealthy Peanut-free Vegan Butterfingers
Makes 9-12 bars
1 1/2 cup unsweetened corn flakes
1/4 cup rolled oats
1/2 cup Dastony almond butter
1/4 cup Dastony sprouted sunflower butter
1/4 cup raw coconut oil, melted
1/3 cup maple syrup
1/4 cup coconut sugar
1 tsp molasses
1/4 tsp vanilla
1/8 tsp salt
3 Rawmio dark chocolate Essentials bars melted (around 2/3 cup chocolate chunks)
1. Mix your maple syrup, coconut sugar, and molasses in a pan and carefully bring it to a simmer. Let it simmer for a minute, then remove from heat.
2. Mix all ingredients except chocolate chunks in a food processor, and mix until well blended. Be mindful not to over-process - you want the corn flakes to have a bit of crunch left. This is your butterfinger filling.
3. Spread butterfinger filling into a bread pan lined with parchment paper and press to form a flat, compressed square or rectangle. Place in the freezer for 30 minutes to set.
4. Remove filling from the loaf pan and cut into bars. You can make larger bars or fun-sized bars - whatever you prefer.
5. Melt your raw chocolate chunks using a double boiler method.
6. Dip your sliced butterfinger bars into melted chocolate, evenly coating all sides, and then place on a plate lined with parchment paper, and place back in the fridge or freezer to set for another 30 mins. Pro tip: be sure to line your plate with parchment paper, otherwise, the chocolate will be fixed to the plate and it will be very hard to remove your bars.