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
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.
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!
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!
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.
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!
Healthy Vegan Butterfinger Candy Bars
Ingredients
- 1 1/2 heaping cups (180g) mulberries dried, not fresh!
- 3/4 cup (120g) roasted peanuts
- 1/4 teaspoon fine sea salt
- 2 tablespoons (40g) raw agave nectar
- 1/2 teaspoon vanilla extract
CHOCOLATE TOPPING: Choose any 1 of the 3 options
- Option 1: Melt 5 oz of your favorite chocolate bar (5 oz is about 1 1/2 regular size bars (3.5 oz size bars)
- Option 2: Melt 3/4 cup semi-sweet dairy-free chocolate chips
MAKE YOUR OWN
- 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 fine crumbly texture (see pic). Add the agave and vanilla. Pulse several times until sticky large clumps form, being careful not to create "butter". If the batter is not holding as clumps when pressed with your fingers, add a touch more agave. It needs to be forming sticky clumps, as this is what will make the bars hold together.
- Add the batter to the prepared pan and spread out, flat and even, working your way around to the corners. Press down very hard and compact. Overlap the parchment paper and press down really hard and evenly. Place in the freezer for just 15 minutes to firm up a bit.
- 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 freezer for just a few minutes to harden the chocolate.
- Very carefully, lift up the bars and with a fine sharp knife, cut into 7 bars. 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 them back 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
OMG! I LOVE Butterfingers. I have never tried mulberries of any kind before, but now I now I have to! I can’t wait to make these!
Was wondering what I could do with my white mulberries! I stuck them in the freezer because for me, they were much too sweet to just snack on. This recipe sounds perfect since Butterfingers used to be one of my favorites. Will be trying these….soon.
Yay! Perfect timing! Please let me know what you think of them 🙂
Made them – and love them! I must admit that I was skeptical, but wow, you have given us a gift in this recipe. Thank you!
Awesome, I’m so glad to hear you loved them!! Awww thanks so much for the kind words!
i just ordered the mulberries. I can’t wait to make these!
Yay! Please let me know when you do!
these were tasty! I had never had mulberries before, I got a bag after seeing this recipe. They are quite tasty by themselves, and very sweet, you’re right! Thanks for introducing me to a new food!
Wonderful! I’m so glad you enjoyed them, thank you so much for letting me know!
I am so excited to have found this, I miss all the candy bars I had as a child. I’m so making this
Yay! You will love them, you’ll be surprised how much they really do taste like a Butterfinger! Please let me know when you try them!
I’m so excited to try this!! I’ve been seriously considering going vegan for a little while now and this recipe gives me hope and courage to just go for it!!! 🙂 Thank you!!!
Wonderful Molly! I’m so glad to hear that! You will love these! They are a huge hit with everybody and incredibly easy to make. Please let me know when you try them!
Hey, I’m so happy to have stumbled onto this recipe. Can’t wait to try them out, but I’m always looking for a way to save money and http://www.nuts.com/driedfruit/mulberries/premium.html has Dried White Mulberries for $9 a pound. Just a tip for anyone who can’t find them locally or want to save a few bucks. Nuts.com also has Organic White Mulberries for $12 if you prefer organic grown.
I made these – they are amazing! Even without the chocolate. Thanks, Brandi! Life changing 🙂
Wonderful Meredith!! I’m so glad to hear you loved them so much. Thanks so much for the feedback!
So amazing… thank you tons! I made these tonight and was blown away by how much they tasted like the “real thing”… but better. I let my friends know, if they want a piece, they better get their booties over here soon because there are not going to last long. <3
Woohoo! Thanks so much for the wonderful feedback Jaclyn! I love hearing that and I know right, it really is shocking how much they taste like a Butterfinger. The first time I made it and tasted it straight out of the food processor, I was like whaaaaaa! Haha! Hope your friends got a bite 😉
Do you think this would work with a different dried fruit? Like the yellow raisins? Mulberries are just so expensive here! And I know I”d be capable of eating through $20 in one sitting.
Hi Gaby! I honestly can’t say because I haven’t tried and in my opinion, I don’t think it would give the same Butterfinger flavor because honestly, dried mulberries taste incredibly naturally sweet and also give that chewy, crunchy texture and taste that is traditionally in a Butterfinger. You can try it, but I don’t know what the result would be, but let me know if you try it! 🙂
I made these last night except I used toasted peanuts. Turned out soo good! I ate almost the whole thing. Yum!
Wonderful!! Thank you so much for making them and coming to leave feedback. I’m so glad you loved them so much! I understand too, I have the same problem, honestly, I want to eat the whole batch immediately 😉
I never thought it would be possible to make a “vegan butterfinger” but you did it! It tastes exactly like a butterfinger and is so so good! Even the texture is perfect. I gave one to a close friend of ours and he went crazy over it and guarded very closely what he didn’t eat so he wouldn’t forget it when he went home. You have definitely created another miracle in the vegan world. Congratulations on your magazine spread. Those people know a special chef when they find one.!
Just made these tonight and they so totally rock! I added coconut oil to the chocolate to make chocolate “shell” so I could eat it sooner 😉 awesome recipe, Brandi!
Awesome Courtney! I’m so glad to hear that and thank you so much for leaving feedback, I really love hearing about it!
Hi! I am trying so hard to make these! Got my mulberries, and tried to find cocoa butter, but am having trouble! Even at Whole Foods, what I found was cacao butter (same thing?) but the $6 package only contained 3 TBSP, so I would need several packs?!? Maybe Amazon, or is there a substitute I could use? Thanks, and can’t wait to make these!
Hi Erin! Oh, please don’t stress too much over the cocoa butter. I provide 3 different options above for the chocolate coating. Seriously, just melt some chocolate chips and spread over the top and it’s super simple. I just provide the cocoa butter option since it is completely raw that way. Or, you could even sub it with melted coconut oil, it will just be softer and melt quicker at room temp. Just keep them in the freezer or fridge. Let me know how they turn out please! 🙂
These were fabulous! A big hit. Will be making again soon. Thanks for a great recipe!
Wonderful Erin! I’m so glad to hear that and I truly appreciate you taking the time to leave feedback, love it! 🙂
These look so amazing!! Can I use coconut sugar in place of the agave nectar or will it change the consistency? It’s not a large amount so hoping it’s ok.. Or even honey maybe??
Sure you could use honey or liquid coconut nectar! You need the sticky liquid sweetener to help make it bind and clump, so dry sugar wouldn’t work as well. Honey should work well. It will make them sweeter. 🙂 please leave me feedback after you make them, thank you!
Wow! We saw this pinned on Pinterest and we had to see how you did it! It looks amazing and delicious! We will definitely be trying this recipe… thanks for sharing it!
Thank you so much!! Please come back and leave me feedback after you make it! 🙂
I made these a few times by now and I absolutely LOVE them!!! Thank you so so so much. Love your blog. One of the best out there!!!
Thank you so much Merlin for leaving me such wonderful feedback! I loved waking up to your wonderful message, I really appreciate it and keep the feedback comments coming on anything you make or tag me on instagram with a photo @thevegan8! 🙂
These butterfinger candy bars were fantastic! Perfect texture and perfect flavor making for a purely decadent dessert. When my pickiest eater told me that this was the best dessert she’d ever had, I knew they were good!