No Bake Butter Fingers

Halloween is one of my favorite holidays. Most people ask for Christmas and Thanksgiving off of work and i’m over here hoping for halloween and the 4th of July! They are just so much fun to me. Obviously, one of the best parts of Halloween, is the candy. I have already been brainstorming ways to incorporate nutrient-dense ingredients into my own variations of my favorites.

An all time favorite growing up, had to be butterfingers. Something about that chocolate and peanut butter combo engulfing the crunchiest, most addicting filling. I KNEW I had to come up with my own, healthy version and when these guys happened, I was in heaven. You only need about 5 ingredients to make these, they are SO versatile, and can be adapted to any dietary requirements.

I used almond butter for these, but for a tradition butterfinger taste, I would highly suggest using peanut butter. However, sunflower butter and cashew butter also taste amazing. You really can’t go wrong.

In terms of the crunch-factor, I have a few options for you! I used a fruit-juice sweetened corn flake cereal (i’m not about refined sugars). These tasted AMAZING and offered the best texture. However, you can sub this for rice cereal or if you follow a keto or paleo diet, chopped nuts would work great. I have also made these using thick toasted maple coconut chips and they offered a very similar texture!

Raw Vegan Butterfinger Candy Bars (No bake, vegan, paleo)

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Yield: 8 Bars

Author: Dani

I always love having fun putting healthy spins on classic candy bars! These decadent, crunchy, butterfinger bars are the perfect treat!

Ingredients:

Base

• 1 cup nut butter
• 1 1/2 cups corn flake cereal (or substitute)
• 1 cup soft pitted dates
• Splash of vanilla & pinch of sea salt
• 2 tablespoons maple syrup

Chocolate Coating

• 1 1/2 cups chocolate chips/chunks
• 2 tbsp coconut oil

Instructions:

1. Crush up the corn flakes cereal and set aside.
2. Place all of the base ingredients in a food processor, besides the cereal, until a sticky dough forms. It should be thick.
3. Using a spatula, fold in the crushed cereal until well mixed.
4. Press into the bottom of a lined loaf pan and place in the freezer to harden, 1-2 hours.
5. Once the bars have hardened, start making the chocolate coating. Combine the coconut oil and chocolate in a microwave safe bowl. Heat in 20 second increments, stirring well between each one, until completely smooth.
6. Cut the mixture into long bars and dip each one fully into the chocolate. 
7. Place on a lined cookie sheet and set back in the freezer to allow the chocolate to harden.
8. Enjoy!

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