Vegan Butterfinger Candy Bars

Healthy Vegan Butterfinger Candy Bars with just 6 ingredients, dairy-free, oil-free and incredibly delicious! Made with whole foods and mulberries!
Course Dessert
Cuisine American
Keyword dairy-free butterfinger, healthy butterfinger bars, homemade butterfinger candy bars recipe, vegan butterfinger candy bars
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 7 bars
Author Brandi Doming


  • 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


  • 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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe 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