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
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.
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 :)
Recipe Photos
Nutrition Facts
- This recipe is very low in Carbohydrates, and Sodium.
- This recipe is low in Calories.
- This recipe is a good source of Riboflavin.
- This recipe is a noteworthy source of Protein, Dietary Fiber, and Iron.
Amounts per 70 g (2 oz) suggested serving
| Name | Amount | % Daily |
|---|---|---|
| Calories | 324 | 13 % |
| Protein | 4 g | 7 % |
| Fat | 24 g | 30 % |
| Carbohydrates | 31 g | 9 % |
| Dietary Fiber | 5 g | 16 % |
| Sugars | 22 g | |
| Calcium | 51 mg | 5 % |
| Iron | 1.9 mg | 15 % |
| Sodium | 35 mg | 2 % |
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Comments and Reviews
Top voted
The Rawtarian
Mar 30, 2016
I use psyllium *husk*! Psyllium *powder* is really intense, stay away from it.
I have never used the whole seeds! I shall have to investigate that one. :)
The Rawtarian
Sep 26, 2014
Ahhh, good to hear! Thank you! :)
Lindajane
Nov 23, 2014
Hi, these look fab, but just wondered if it would work using seeds instead of the nuts, eg sunflower seeds? x
Posted from The Rawtarian's Raw Recipes App
All
Ruth
Mar 07, 2024
Ruth 's Review
Raw butterfinger bar recipe
I just made these and I think the maple and coconut oil for the chocolate should be 1/4 cup instead of 3/4 cup. Cause if you do 3/4 cup, you get a crazy amount of chocolate? Way more chocolate than the base, which is very different compared to the picture. Besides that, they’re actually delicious. I’ll just cut the chocolate in half. Never thought I’d say something like that, but it’s just really a lot?
Ruth
Mar 07, 2024
I just made these and I think the maple and coconut oil for the chocolate should be 1/4 cup instead of 3/4 cup. Cause if you do 3/4 cup, you get a crazy amount of chocolate? Way more chocolate than the base, which is very different compared to the picture. Besides that, they’re actually delicious. I’ll just cut the chocolate in half. Never thought I’d say something like that, but it’s just really a lot?
Suzy weyenberg
Oct 28, 2018
Suzy weyenberg's Review
Raw butterfinger bar recipe
I’m allergic to coconut do you have a suggested substitute for the coconut oil in this recipe? They look amazing and I want to try them !
The Rawtarian
Oct 29, 2018
Hi Suzy,
It's a great question! Unfortunately, there is no good substitute for coconut oil in this recipe (or in any of my) recipes). This is because coconut oil performs a very important function: it helps the bars solidify and stick together. (And you can't use olive oil or any other oils, because they have horrible flavor that will taint the recipe - so not an option.)
Your best bet is to look for recipes that do not contain coconut oil!
I hope this helps. I know it's not what you want to hear, but it's the truth and it will save you from making a recipe that doesn't work out and wastes your time/energy/ingredients!
I'm happy to have you here!
xox
alank5965
Jun 28, 2024
How about cacao butter instead of coconut oil?
jenniferv
Aug 21, 2018
Easy and fun recipe to make! I just had a question... to clarify... when the nutrition label says that this is 324 calories...is that per bar? Or is it the whole 12 bars that I made?
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Aug 22, 2018
Great question, Jennifer - the ENTIRE recipe is meant to be split into 10 bars - thus there are 324 calories in each bar (if you split the recipe into ten bars).
In other words, if you eat the entire batch, it's 3240 calories :)
And if you split it into twelve bars, then each bar has 270 calories each.
I hope this is helpful to you!
Nette’s Raw
Jul 07, 2018
Nette’s Raw's Review
Raw butterfinger bar recipe
You’ve done it again! My Husband says it taste like Almond Joy. I made one substitution which was carob powder instead of cacao. It so feels like I’m eating a SAD candy bar! I gotta share this with others...
The Rawtarian
Jul 09, 2018
Yum! Your husband has good taste - you picked a good one ;)
genni
Sep 02, 2017
do you soak the nuts first in this recipe
The Rawtarian
Sep 04, 2017
Hi Genni,
No, do not soak the nuts.
MicheleVargas
Mar 16, 2017
micheleb's Review
Raw butterfinger bar recipe
These are awesome!!!! My husband (who is not remotely on a raw diet) said he loved it and likes it more than Butterfinger! He wanted to eat more of it but I explained why he should pace himself... LOL.
The base has a fabulous crispy crunchy flakiness from the psyllium husk! I'm thinking a little tahini added to the base would make it more peanut-y flavored like the candy. Sooooo, I'll just have to make another batch!!! ;)
I did end up with double the amount of chocolate than the base (opposite of the photo) and will cut the chocolate topping to half next batch. It was still really really good but it you couldn't taste much of the base but maybe it was supposed to be that way?
We keep the temperature in the house between 68-75 degrees F so I had no separation issues whatsoever with the chocolate topping. Even when getting every last bit out of the bowl and into my mouth. ;)
The Rawtarian
Mar 20, 2017
Awesome, Michele!! You've been busy :) :)
What's next??
Doreen Guest
Sep 24, 2016
How could I adapt the recipe so it can be stored in a fridge instead of freezer?
Dolphin
Dec 14, 2016
Dolphin's Review
Raw butterfinger bar recipe
Doreen,
I make a version that I keep in the fridge rather than the freezer, having lived off the grid and not had a freezer for many years. It may not be as crunchy as the freezer version but it's still firm and tastes like butterfingers to me. Heres what I do: First of all, I always halve the topping in this recipe (or more often double the base!), its the only way I've been able to get the proportions shown in the photos. To make it fridge hardy:
I add 2T coconut oil to the base, this enables it to be firm at the higher temp of the fridge. For the chocolate coating, I substitute the 1/2 of the coconut oil with raw cacao butter. That firms up the topping sufficiently too.
Laura Jane,
Thank you soooo much for your many fabulous recipes. In my experience raw food made well is much much tastier than cooked food ever gets and your recipes prove that one and all!
The Rawtarian
Dec 14, 2016
Thank you for your useful, helpful comment, Dolphin!!! Sharing tips and useful info like this make the internet amazing. You are a superstar. <3 <3 <3
The Rawtarian
Nov 03, 2016
Hmm, well, not very easily, I must say.
This begs the question... why? :)
Auset
Mar 29, 2016
Hey :-) I notice some grammar here, <3 "Once your mixture is pressed into you pan and ready to go, you can now processed to make the chocolate."
*Into your pan
*You can now process.
I also have a question about psyllium seed? Have you ever worked with it, and is its powder useful in recipes like this?
The Rawtarian
Mar 29, 2016
Hi Auset,
Thanks for your help with typos. Should be correct now! I really appreciate it. In future if you see any more similar oddities, please do let me know as I like to correct them :)
Re: psyllium husk, I have a little article I wrote on it here! It should hopefully answers most of your Qs :) https://www.therawtarian.com/psyllium-husk-how-much-too-much
Auset
Mar 29, 2016
I saw that article! I was just unsure as to whether the psyllium powder you mention is made from the husk, or the seed. I see whole seeds in the bulk section at the store and wonder whether you have ever ground them to a powder to use them.
Light + Love :-)
The Rawtarian
Mar 30, 2016
I use psyllium *husk*! Psyllium *powder* is really intense, stay away from it.
I have never used the whole seeds! I shall have to investigate that one. :)
DonnyBoy
Mar 12, 2016
Hi Laura Jane
Love your website. I went raw without realising because I just can't resist making your recipes!
A question: Do you use psyllium powder here? The recipe calls for psyllium husk but in the instructions it says: 3. Add ground psyllium.
I'm confused as wondering at what stage the psyllium was ground or do you mean powder?
Please forgive me if I am being dim...
The Rawtarian
Mar 12, 2016
Hey DonnyBoy! I have to use your quote in a testimonial somewhere: "I went raw without realising because I just can't resist making your recipes!" This is the best compliment I have ever received :)
Re: psyllium husk, thanks for your question. I actually revised the recipe just now, based on your comment, to make it more clear. But, in short, I do mean psyllium husk (and not psyllium powder). Psyllium powder is much more intense, and you don't want to use it for your raw recipes.
(The fact that I was calling it ground psyllium husk was a mistake. I edited that.)
Thanks for your smart question and for being here!
DonnyBoy
Mar 12, 2016
DonnyBoy's Review
Raw butterfinger bar recipe
Thanks so much for your swift answer - that's really helpful.
And it's true - I went on your website to find a recipe for onion bread and I've been raw since. No effort required with all these amazing recipes...
The Rawtarian
Mar 13, 2016
Nice -- the stars were aligning at the right time for you to make a change, methinks!
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