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RAW BUTTERFINGER BAR RECIPE

By on August 19, 2020
butter

By The Rawtarian

Best indication that these raw butterfinger bars are irresistable? I made a batch with the pure intent of photographing these bars… Then we proceeded to eat the entire to-be-photographed batch without taking a single picture! So I had to make another batch (woe is me!) to get these shots.

PREP TIME
10 min

TOTAL TIME
2 hours 10 min

SHELF LIFE
1 week in freezer

SERVINGS
10 servings

EQUIPMENT
Blender and Food Processor

 

INGREDIENTS

BUTTERFINGER BASE
1/2 cup walnuts
1/2 cup cashews
1/2 cup dates
1/8 teaspoon sea salt
3 tablespoons psyllium husk

CHOCOLATE COATING
3/4 cup coconut oil
3/4 cup maple syrup
1 cup raw cacao powder
1/4 teaspoon pure vanilla extract

(USE METRIC ~ 10 SERVINGS)


RECIPE DIRECTIONS

  1. To make the butterfinger base, place walnuts and cashews into the food processor. Process into a fine meal.
  2. Add dates and salt. Process until well combined.
  3. Add the psyllium husk. Process again briefly to distribute the psyllium husk.
  4. Dump the mixture into a cake dish, pie plate, small molds or other container. Press down very firmly using your clean hands. Set aside.
  5. Once your mixture is pressed into your pan and ready to go, you can now proceed to making the chocolate.
  6. Blend all chocolate ingredients together in a blender until smooth. Must use a blender!! (Hand mixing or whisking will not be enough to properly combine the ingredients.)
  7. As fast as you can, place chocolate mixture on top of butterfinger base. Smooth out with your fingers (best tool ever)! (Act quickly – you do not want the chocolate to separate.)
  8. Place bars in freezer for at least two hours for them to solidify. Slice and enjoy!


The Rawtarian’s Thoughts

Best indication that these raw butterfinger bars are irresistable? I made a batch with the pure intent of photographing these bars… Then we proceeded to eat the entire to-be-photographed batch without taking a single picture! So I had to make another batch (woe is me!) to get these shots.

It’s absolutely the texture of the base of these bars that make them unique. They are a fabulous combination of chewy and crunchy. It’s the addition of the psyllium husk that does it. (I buy my psyllium husk at the health food store or at Bulk Barn, etc. It looks like light, slightly flakey flour. Do not use psyllium powder. Read more about the difference between psyllium husk and psyllium powder here.)

And as for the flavor? Yah… it’s chocolatey-peanutish with the taste of a butterfinger bar. And without the peanuts of course!

You definitely need to keep these bars in the freezer at all times.

Note: You need your butterfinger base on the bottom and your chocolate on top. I just flipped these bars upside-down for the photographs and because of the shape of my molds 🙂

 

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rawtarian_avatarLaura-Jane is The Rawtarian, a passionate raw vegan. What is a “raw vegan?” A raw vegan is someone who eats only raw fruits, vegetables, nuts and seeds–none of which are ever heated above 105F (40.6 Celsius). That’s it. Raw vegan recipes include cookies, brownies, cakes, crackers, macaroni and cheese, cheesecake, and more. All made from fruit, vegetables, seeds, and nuts. No bread products, no dairy products, just raw, natural ingredients! There is a whole movement of “raw vegans” (or “raw fooders”) who invent and share creative raw food recipes. Raw vegans prepare recipes using blenders and food processors instead of ovens and microwaves! ”Like” The Rawtarian on Facebook, and visit her for more great recipe ideas at therawtarian.com

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