Reinvented Vegan Butterfinger Candy Bar
Try this Reinvented Vegan Butterfinger Candy Bar recipe, or contribute your own.
Try this Reinvented Vegan Butterfinger Candy Bar recipe, or contribute your own.
- 1/2 teaspoon vanilla extract
- 1/2 cup raw cacao powder
- 1 1/2 heaping cups (180 g) dried not fresh! i ordered these white mulberries (tip on mulberries-store them in the fridge & they become crunchy)
- 3/4 cup raw peanuts (120 g or just use roasted if not concerned about 100% raw)
- 1/8 easpoon fine sea salt (don't omit it balances out the sweetness and brings out the flavors)
- 2 tablespoons raw agave nectar (42 g) (or you could use coconut
- you can choose any 1 of the 3 options below for th
- 1. melt 5 oz of your favorite raw chocolate bar (5 oz is a
- 2. melt 3/4 cup chocolate chips
- 3. make your own chocolate using the following ingredients
- 1/2 cup melted cocoa butter
- 3-4 tablespoons agave or preferred liquid sweetener
- following the exact weight measurements will ensur but i wouldn't use maple syrup, since it's not quite as thick or sticky. make sure to store these in the freezer, as they will have more of a crunch and hold together best. also, using roasted peanuts will give a more authentic butterfinger taste, so use t
- Carbohydrate 0.03795 g
- Cholesterol 0 mg
- Fat 0.00018 g
- Fiber 0 g
- Protein 0.00018 g
- Saturated Fat 3E-05 g
- Serving Size 1 1 bar (0g)
- Sodium 0.027 mg
- Sugar 0.03795 g
- Trans Fat 0.000108 g
- Calories 1 calories
Step-by-step
- Line a 9X5 loaf pan (make sure it isn't a 10X5 as that will make the bars skinny and fragile) with parchment paper hanging over the sides, for easy removal later.
- Add the mulberries, peanuts and salt to a food processor and pulse until a crumbly flour forms. You don't want it into a paste, just a crumbly texture (see pic).
- Add the agave and vanilla. Pulse a few times until sticky large clumps form, being careful not to create "butter".
- If the dough is not holding as clumps when pressed with your fingers, add a touch more agave. It needs to be forming clumps, as this is what will make the bars hold together.
- Pour out the dough onto the prepared pan and spread out, flat and even, working your way around to the corners.
- Overlap the parchment paper and press down really hard and evenly.
- Place in the fridge for 30 minutes to harden.
- Gently melt the chocolate to your preferred method and spread over the top of the dough evenly and quickly since the cold bars will start to harden the chocolate.
- Place back in the fridge to harden the chocolate for about 15 minutes.
- Remove and very carefully, with a fine sharp knife, cut into 7 bars while they are still in the pan, as they will retain their shape better this way.
- If they are too hard to cut, let them thaw 5 minutes.
- Don't leave them at room temperature long though, as they will soften too much.
- Place in the freezer this time to harden for an hour, then you can remove them from the pan and wrap them individually in plastic wrap, if you desire.
- Keep them stored in the freezer, and they will retain their crunch that way.
- They become more firm overnight. You could also keep them in the fridge, but they will be less crunchy.
My Reinvented Vegan Butterfinger Candy Bar Adventure
As a busy working mom, finding time to bake is a luxury, but when I do, I crave something quick, delicious, and satisfying. My latest obsession? A completely reinvented vegan take on the classic Butterfinger candy bar. Forget everything you think you know about complicated vegan baking – this recipe is surprisingly simple, yet delivers an incredible flavor and satisfying crunch.
The inspiration struck during a particularly hectic week. I was juggling work deadlines, school pick-ups, and the endless to-do list that accompanies modern motherhood. I craved that familiar Butterfinger taste, but the conventional version wasn't exactly fitting my healthier eating goals. So, I started experimenting. My goal was to create a bar that retained the signature peanut butter and crispiness, but with a vegan twist. After several trials, I finally perfected a recipe that’s not only vegan but also relatively quick to make.
The magic is in the simplicity: The base of my vegan Butterfinger is a delightful combination of dried mulberries, peanuts, and a touch of agave nectar. These simple ingredients, combined in the right proportions, create the perfect crumbly, yet cohesive texture. I found that using dried mulberries adds a unique sweetness and chewy element that perfectly complements the crunch of the peanuts. The agave nectar binds everything together, creating that satisfyingly sticky consistency.
A note on ingredients: I opted for raw peanuts for their natural flavor and nutritional value, although roasted peanuts will yield a more traditional Butterfinger taste. The fine sea salt is crucial; it balances the sweetness and enhances the overall taste. It's a small detail that makes a significant difference. And don't be afraid to experiment with different types of vegan chocolate; dark chocolate, milk chocolate alternatives - the possibilities are endless!
The secret to perfect crunch: The key to achieving that iconic Butterfinger crunch is all about temperature control. Storing the bars in the freezer helps maintain their crispiness, while the fridge, although convenient, will result in a slightly softer texture. So, for the ultimate Butterfinger experience, definitely keep them in the freezer. The slight extra effort is completely worth it.
Beyond the recipe: This vegan Butterfinger isn't just a delicious treat; it's a reminder that healthy eating doesn't have to be boring or complicated. It's about finding creative ways to indulge our cravings without compromising our values or our time. It's about creating moments of simple joy amidst the busyness of life. And that’s a recipe worth savoring.
Sharing the sweetness: One of the best parts about this recipe is how easily it can be adapted. You could easily incorporate other nuts, dried fruits, or even seeds to create your own unique variation. Let your creativity flow and experiment with different flavors to find your perfect vegan Butterfinger combination. Feel free to share your creations; I’d love to hear about your own culinary adventures!
More than just a candy bar: This recipe has become more than just a satisfying treat for me; it’s a testament to the power of simple ingredients and a little bit of experimentation in the kitchen. It’s a reminder that even amidst a busy schedule, we can create something delicious and satisfying. It's a little slice of happiness, meticulously crafted and perfect for sharing (or keeping all to yourself!).
