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Vegan Butterfinger Candy Bars

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Healthy Vegan Butterfinger Candy Bars with just 6 ingredients, dairy-free, oil-free and incredibly delicious! Made with whole foods and mulberries!

Vegan butterfinger candy bars on white paper

VEGAN BUTTERFINGER CANDY BARS

I’m just going to put this out there….this might just be the most amazing recipe I have ever been able to come up with in my kitchen…..especially considering the ease and ingredient list! I took my favorite candy bar of all time that is filled with this:

WHAT IS BUTTERFINGER CANDY MADE OUT OF?

Corn Syrup, Sugar, Peanuts, Hydrogenated Palm Kernel Oil, Cocoa, Molasses, Whey, Confectioner’s Corn Flakes, Nonfat Milk, Salt, Lactic Acid Esters, Soy Lecithin, Soybean Oil, Cornstarch, Artificial Flavors, Tbhq And Citric Acid, Yellow 5, Red 40

Pretty darn gross.

Vegan butterfinger candy bars on white platter

Well, now you can have Vegan Butterfinger Candy Bars that taste just as amazing and they are actually healthy butterfingers!

Butterfinger was my favorite candy bar growing up. What I loved about it was the sweet, chewy, crunchiness that is covered in chocolate. And who doesn’t love the combo of peanut butter and chocolate? These taste rich, sweet and amazing. Honestly, that is why I didn’t want to coat the entire thing in chocolate…it would be overkill. These are seriously sweet enough, as is. But if you want them covered in chocolate, knock yourself out!

I have seen a few vegan butterfinger recipes on the internet…but they all use corn syrup, molasses, sugar and/or cornflakes. That’s fine of course, but not what I was after and none of those are raw.

HOW I CAME UP WITH THIS RECIPE

I thought…..”how in the world can I create that sticky, sweet and crunch factor without cornflakes and without molasses??”

I was lying in bed one night racking my brain….like I do quite often with recipes…..and some how the stars aligned and this just popped in my head….“wait, dried white mulberries are chewy, slightly crunchy and amazingly, naturally sweet!!” Seriously, the first time I tried them I was blown away by how sweet they are….they taste just like a chewy ball of honey. Tip: I keep mine in the fridge and they become crunchy….even better. They are a superfood fruit that is incredibly good for you!

mulberries falling out of a bag

Would mulberries really work?? So, the next day I threw some dried mulberries and some peanuts in my food processor and whirled it about a minute until it was a sticky, crumbly texture. I tried it and whoa, the flavor tasted just like a butterfinger

My hubby and I both just were kind of stunned at the authenticity of the flavor. Each one I ate, I just kept saying…wow, I’m eating a butterfinger without the guilt!

HOW TO MAKE VEGAN BUTTERFINGER CANDY BARS

You won’t believe the secret ingredient I used to be able to create these healthy butterfinger candy bars. No scary candy making involved, no thermometers, no cornflakes or awful ingredients.

First, you will need the very magical ingredient: mulberries!

Bag of raw mulberries

I order my mulberries from Rawguru, but you can also order them here from Amazon and they are super cheap! I’ve also seen them at my local HEB and Whole Foods, so for those wanting to make this asap today, run to the store!

Next, you will simply add the peanuts to a food processor and pulse into crumbles.

Add the liquids and pulse into sticky clumps.

Add the batter to a lined loaf pan and press down hard and flat.

Melt the chocolate, spread it on top of the butterfinger mixture and freeze until firm! These process photos will help.

process shots of vegan butterfinger candy bar batter in processor

I honestly still can’t get over that this idea worked and that I can totally eat a “butterfinger” without the awful ingredients or guilt. I hope you all love these Vegan Butterfinger Candy Bars!

Stack of vegan butterfinger candy bars

Vegan Butterfinger Candy Bars

Brandi Doming
Healthy Vegan Butterfinger Candy Bars with just 6 ingredients, dairy-free, oil-free and incredibly delicious! Made with whole foods and mulberries!
5 from 15 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 0 mins
Total Time 15 mins
Course Dessert
Cuisine American
Yields 7 bars

Ingredients

  • 1 1/2 heaping cups (180g) mulberries dried, not fresh!

  • 3/4 cup (120g) roasted peanuts
  • 1/8 teaspoon fine salt
  • 2 tablespoons (40g) raw agave nectar
  • 1/2 teaspoon vanilla extract

Chocolate Coating

  • You can choose any 1 of the 3 options below for this:
  • 1. Melt 5 oz of your favorite chocolate bar (5 oz is about 1 1/2 regular size bars (3.5 oz size bars)
  • 2. OR Melt 3/4 cup chocolate chips
  • 3. OR Make your own chocolate using the following ingredients below:
  • 1/2 cup (120g) melted liquid cocoa butter
  • 1/2 cup (48g) raw cacao powder
  • 3-4 tablespoons (60-80g) agave or preferred liquid sweetener

Note

  • Keep your mulberries stored in the fridge for extra crunch. Following the exact weight measurements will ensure the right texture result. Agave or coconut nectar works best for the batter. 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.

Instructions
 

  • 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.

Notes

Nutrition info is based on the homemade chocolate coating using the cocoa butter. If you use chocolate chips or a chocolate bar, adjust accordingly. For the homemade chocolate, you can totally get away with halving the recipe (1/4 cup) if you want to save on fat/calories. A 1/4 cup will give a thin chocolate layer, but if you want a thick layer, do the 1/2 cup. I preferred the 1/2 cup layer, but provided nutrition for both.
*For 1/2 cup of the chocolate coating, nutrition per bar: 306 calories, 24.38 g fat, 20.6 carbs, 5.66 g protein
*For 1/4 cup of the chocolate coating, nutrition per bar: 198.6 calories, 16 g fat, 11.72 carbs, 4.98 g protein
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!
Keyword dairy-free butterfinger, healthy butterfinger bars, homemade butterfinger candy bars recipe, vegan butterfinger candy bars

 

 

Filed Under: Chocolate, Cookies/Bars, Gluten Free, No Bake Tagged With: agave, Butterfinger, candy bars, chocolate, dessert, Gluten-free, mulberries, Peanuts

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Comments

  1. Tiffany Cockrell

    March 31, 2014 at 10:14 pm

    Omg!!! Making these few weeks! !!! You rock girl!

    Reply
    • brandi.doming@yahoo.com

      April 1, 2014 at 7:53 am

      Awesome Tiffany! Let me know how they turn out!!

      Reply
    • Stephanie

      February 28, 2016 at 6:59 am

      5 stars
      These were so easy to make and a huge hit with the family. My husband asked why I had been holding out and didn’t tell him they were in the freezer. Once he knew they were gone in 24 hours! I love making healthier treats and don’t even bother “bragging” anymore about how I tried a new recipe and it doesn’t have any of the junk in it. I just make it and give it to my husband and he loves all of your recipes I have made.
      I would like it to taste a little more peanut buttery, do you think I could cut back on the agave and add some creamy peanut butter?

      I have my eye on the toffee mug cake next!

      Reply
      • brandi.doming@yahoo.com

        February 28, 2016 at 7:38 am

        Hi Stephanie! So very happy to hear that, yay!! The agave helps it to stick together so I probably wouldn’t decrease that, but I would think adding 2 tbsp of peanut butter would help that 🙂

        Reply
  2. Erika

    March 31, 2014 at 10:17 pm

    OH MY GOD BRANDI YOU ARE SUCH A GENIUS! I seriously want to try these RIGHT AWAY. Where are your local HEB/Whole Foods stores located? One time I found black sesame seeds in the Montrose HEB but when I tried to track them down in the Buffalo Speedway HEB AND the Whole Foods on Kirby, neither of them had it!! So frustrating. But I’m so intrigued by these mulberry things–must find! Girl, you are seriously amazing. I <3 your recipe development skills!!

    Reply
    • brandi.doming@yahoo.com

      March 31, 2014 at 10:50 pm

      Oh girl, they are truly to die for…and when you realize that they are basically healthy, it’s shocking! Mulberries for the WIn, haha! I have HEB’s all over on my side of town. They have the mulberries right when you walk in the door next to all of the displays and also, in the health food section. They had tons of bags, but the ones I used for this recipe I ordered from rawguru. Thank you SO MUCH for your sweet words, I’m pretty excited about this one too. It’s so flippin easy!

      Reply
  3. Britt

    March 31, 2014 at 10:17 pm

    So yummy! I am gonna make them as soon as possible! Thanks!!

    Reply
    • brandi.doming@yahoo.com

      March 31, 2014 at 11:12 pm

      Wonderful Britt! Let me know when you do!

      Reply
  4. Megan

    March 31, 2014 at 10:49 pm

    Sharing this with the world!!! I can’t wait to make these! Butterfingers are my favorite!

    Reply
    • brandi.doming@yahoo.com

      April 1, 2014 at 7:54 am

      Awesome, I love it!! Thank you 🙂

      Reply
      • brandi.doming@yahoo.com

        April 3, 2014 at 8:08 am

        Oh, and please let me know when you make them! I’m dying to know what you think!!

        Reply
  5. Annie

    March 31, 2014 at 10:56 pm

    Well done, Brandi! I swear, some of my best ideas happen as I’m (trying to) fall asleep. Looks like you came up with a winner!

    Reply
    • brandi.doming@yahoo.com

      April 1, 2014 at 7:56 am

      Haha I know right?! I can’t ever go to sleep and when this idea popped in my head at night, I REALLY couldn’t sleep and wait to get up and throw the ingredients in my processor and test it in the morning. Several of my ideas are flops, but this one was a true success and I’m relieved since it’s my favorite candy bar 🙂

      Reply
  6. Suzanne

    March 31, 2014 at 11:00 pm

    Wow, incredible. Healthful butterfingers, amazing. They really look good and it would also work as a power bar, you never cease to amaze me.

    Reply
    • brandi.doming@yahoo.com

      April 1, 2014 at 7:57 am

      Thank you so much my friend! You are so sweet! I’m going to make them as gifts for friends because who wouldn’t want a candy bar that was pretty much guilt-free? 🙂

      Reply
  7. Emma

    March 31, 2014 at 11:23 pm

    These look flipping incredible! Love that you used mulberries in the base. So creative 🙂

    Reply
    • brandi.doming@yahoo.com

      April 1, 2014 at 3:11 am

      Thank you so much Emma! I’m so excited the idea worked so well!

      Reply
  8. Apsara

    March 31, 2014 at 11:52 pm

    Awesome, awesome recipes! I just subscribed to your blog via email, and really look forward to your nice recipes. Wish there was a way to get the posts in my WordPress reader.

    Reply
    • brandi.doming@yahoo.com

      April 1, 2014 at 3:11 am

      Thank you so much! I’m so glad you found me! Yeah, since I’m self hosted, I don’t think I show up in the wordpress reader anymore.

      Reply
  9. laurasmess

    April 1, 2014 at 8:51 am

    Brandi, you are seriously amazing!!! I can’t believe that you’ve created something so indulgent that’s actually super nutritious too. AMAZING. I’ve never seen dried white mulberries but I will be on the lookout now… just so I can recreate your delicious recipe. Gorgeous photos too! P.S I am glad that I’m not the only one who lies awake at night thinking about recipes, baha! xx

    Reply
    • brandi.doming@yahoo.com

      April 2, 2014 at 8:03 am

      Aww thank you so much for the compliments Laura! You are so sweet! Seriously, you lie awake at night too?!! hahaha 🙂

      Reply
  10. Choc Chip Uru

    April 1, 2014 at 10:53 am

    I don’t even want to believe that this is healthy, it looks way too delicious 😀
    And butterfingers are my addiction!

    Cheers
    Choc Chip Uru

    Reply
    • brandi.doming@yahoo.com

      April 2, 2014 at 8:03 am

      Mine too!! They are SO GOOD!! I’ve gone through 3 batches already…yikes!

      Reply
  11. Molly (Based on a Sprue Story)

    April 1, 2014 at 2:19 pm

    Wow, those look delectable and decadent (everything a Butterfinger should be), even if they’re a little less decadent (and a lot less disturbing) than the original. Thanks for sharing your genius idea. I’ve actually never tried dried white mulberries but now I think I need to!

    Reply
    • brandi.doming@yahoo.com

      April 2, 2014 at 8:05 am

      You are so sweet Molly! Thank you for your comment. These really are so sweet and just perfect….they don’t taste AS cloyingly sugary as the butterfinger…which is a good thing, the bars would get all in my teeth with all that sugar. However, these are plenty decadent and sweet and shockingly taste like a butterfinger. It is magic, haha 🙂 Yes, get some mulberries!!!

      Reply
  12. GiGi Eats Celebrities

    April 1, 2014 at 6:49 pm

    WHOAAAAAAAA no! That looks absolutely swoon-worthy! I am sending this recipe to my vegan, chocolate loving friend, ASAP!!! She will die from happiness because of your genius! 🙂

    Reply
    • brandi.doming@yahoo.com

      April 2, 2014 at 8:07 am

      Oh, you are so awesome Gigi!! Thank you!

      Reply
  13. Brittany

    April 1, 2014 at 8:40 pm

    Riddle me this…HOW DID you become so FANTASTIC!?!?! OMGGG. Reese’s and Butterfingers were my JAM!!! I need these…all of them..in my mouth NOW!

    Reply
    • brandi.doming@yahoo.com

      April 2, 2014 at 8:08 am

      Haha! Thanks girl….you rock! I love them both too, BUT I found my replacement! 🙂

      Reply
  14. Alice // Hip Foodie Mom

    April 2, 2014 at 1:48 pm

    Hi Brandi! The most amazing recipe you have ever been able to come up with in your kitchen indeed!!! This is awesome!!! I love this and looks so tasty and fabulous! I’ve never tried dried white mulberries . . excited to look for these! pinned!

    Reply
    • brandi.doming@yahoo.com

      April 2, 2014 at 7:20 pm

      Thank you so much Alice!! Yes, it was a wonderful discovery the first time I tried mulberries. They are SO sweet and delicious! I prefer to keep them in the fridge too because they are more crunchy that way.

      Reply
  15. Nancy @ gottagetbaked

    April 4, 2014 at 12:01 am

    Brandi, shut the front door! No freaking way! I love you! I love these raw vegan butterfinger bars! I’ve never even heard of raw mulberries before and now my mind is blown. These bars look so gorgeous and decadent, I can’t believe they’re good for you. I NEED to hunt down the mulberries!

    Reply
    • brandi.doming@yahoo.com

      April 4, 2014 at 8:37 am

      Thank you so much Nancy! They really do taste incredible and sooo many people have been leaving me awesome feedback on facebook, that have made them, so LOTS of people apparently love Butterfingers as much as I do, haha!

      Reply
  16. Melanie @ Happy Being Healthy

    April 6, 2014 at 8:09 am

    Oh my, oh my, oh my!!!! I’m absolutely dying over these. I’ve never heard of dried white mulberries, but I may need to find some. You are genius!

    Reply
    • brandi.doming@yahoo.com

      April 6, 2014 at 6:26 pm

      Thank you so much Melanie! Yes, you need to get some. They are a superfood and these bars are actually nutritious and taste just like a butterfinger. The feedback has been amazing so far on people that have made them, I’m super thrilled about it!

      Reply
  17. Cindy

    April 7, 2014 at 1:22 pm

    I have to re-blog this recipe! Devine

    Reply
    • brandi.doming@yahoo.com

      April 8, 2014 at 7:42 am

      Thank you so much Cindy!!

      Reply
  18. Tiffany Cockrell

    April 10, 2014 at 12:22 am

    Omg!! Chocolate pbutter butter fingers!! Mmmmm… making these again!

    Reply
    • brandi.doming@yahoo.com

      April 10, 2014 at 9:32 am

      I’m so glad you loved them Tiffany and thank you for sharing the photo of them on Facebook!

      Reply
  19. Alice Marsh

    April 10, 2014 at 8:23 pm

    Do you just use the choc. chips melted for the topping or the chips and the nest 3 ingredients?

    Or are the next 3 ingredients to make your own choc. coating?

    I have some dried mulberries on hand so I want to try it.

    It sounds brilliant! I’ll let you know how it turns out.

    Reply
    • brandi.doming@yahoo.com

      April 10, 2014 at 8:58 pm

      Hi Alice! Sorry for the confusion, I have updated it to make it more clear. I have actually made it all the ways listed. I made one batch using just melted chocolate chips and I also made a batch making the homemade chocolate version. I like all, but prefer the texture of the chocolate chips. Please, let me know after you make them, I’d love to hear what you think! 🙂

      Reply
      • Alice Marsh

        April 10, 2014 at 11:58 pm

        Thanks for the clarification. I’ll be making these this weekend. I love your website, especially the raw recipes.

        Reply
        • brandi.doming@yahoo.com

          April 11, 2014 at 5:41 pm

          Thank you so much Alice, I’m so glad to hear that! I can’t wait to hear what you think of these!

          Reply
  20. Sophie

    April 13, 2014 at 10:47 am

    I made your divine raw candy bars & loved them so much!

    In my youth, I wasn’t familiar with the original candy bars so I can’t compare it but my hubby & I both loved these bars! Now, we can indulge on them without feeling guilty! Ooh yeahhh! xxx

    Reply
    • brandi.doming@yahoo.com

      April 14, 2014 at 9:31 pm

      Thank you so much Sophie!! I’m so glad to hear that!

      Reply
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I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. Many of my recipes focus on 8 ingredients or less, not counting salt, pepper or water, but not all of them. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more →

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