Description
Want to make a favorite candy bar at home...with just 5 ingredients?! Homemade Vegan Butterfingers are a crunchy, perfectly decadent dream!
Ingredients
Units
Scale
- 1 cup creamy unsweetened, unsalted nut or seed butter (such as peanut, almond or sunflower)*
- 1/4 cup coconut sugar or maple sugar
- 1 teaspoon vanilla extract (optional)
- 1/2 teaspoon fine salt (if your nut or seed butter is unsalted)
- 1 cup crispy quinoa or unsweetened brown rice crisp cereal**
- 1 1/4 cup vegan dark chocolate chips (I use Hu Chocolate Gems which is also refined sugar-free and melt perfectly with adding any coconut oil)
Instructions
- Stir together the nut or seed butter, coconut sugar (or maple sugar), vanilla extract and salt.
- Add in the crispy quinoa or brown rice crisp cereal and stir until fully incorporated. For a more authentic texture you can crush the rice cereal up in a bag before adding to this recipe (or pulse a couple times in a food processor). This step is entirely optional and it is delicious either way.
- Portion out into this silicone bar mold or use a 1.5 tablespoon cookie scoop to portion out the filling. Roll into balls between the palms of your hands then shape into a rectangle and flatten slightly into bars. Place on parchment paper . If the mixture seems to be falling apart (this will depend on your nut or seed butter consistency) then freeze for 1 hour until they firm up for dunking in the chocolate.
- Melt the chocolate then dip the bars to fully coat them in chocolate. Place on the parchment paper and freeze until the chocolate sets (about 10 minutes). Enjoy straight from the freezer or store in an airtight container in the freezer for up to three months. You can also store in the refrigerator for up to 2 weeks.
Notes
* Peanut butter is traditionally used in Butterfingers but if you have a peanut or nut allergy you can substitute any nut or seed butter for similar results. We love using almond butter, cashew butter or sunflower seed butter.
** Here we are using brown rice crisp cereal in place of the traditional cornflakes. Cornflakes are not gluten-free and I'm also allergic to corn so this substitute works well for those with these same food allergy. For the most authentic Butterfinger texture I recommend crispy quinoa or you can smash the rice cereal to break it up a bit before adding to the mixture.
- Prep Time: 10
- Category: Dessert
- Method: Freezer