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

Nutritional score: 74 out of 100
  • 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

NameAmount% 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 %
Source: USDA, The Rawtarian

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Comments and Reviews

Top voted

12 votes
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Yum. Especially love the texture the psyllium gives the base!! Next time I'll double the base. Even without using it all, for some reason I had LOADS of chocolate. The base was rather dwarfed the poor thing.

Posted from The Rawtarian's Raw Recipes App

12 votes
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Ahhh, good to hear! Thank you! :)

11 votes
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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

2 votes
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How could I adapt the recipe so it can be stored in a fridge instead of freezer?

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Hmm, well, not very easily, I must say.

This begs the question... why? :)

4 votes
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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?

4 votes
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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

5 votes
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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 :-)

5 votes
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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. :)

3 votes
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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...

4 votes
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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!

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DonnyBoy's Review

Raw butterfinger bar recipe
5
5 out of 5

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...

4 votes
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Nice -- the stars were aligning at the right time for you to make a change, methinks!

4 votes
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Yes, it's true - everything is changing right now and in a good way!

Ah just crawled into bed after midnight as dealing with a a request to make more of your choc chip freezer fudge and I made the apple cake as well for the first time. It is so easy and unbelievably delicious. You have something very special!

3 votes
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Haha - the life of a kitchen talent -- special requests for seconds! Nice job, and nice that your kitchen creations are being appreciated at home. :)

5 votes
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I'm just wondering, before trying the recipe, if there is a substitute for the coconut oil. (I have to avoid all oils due to inflammation.) In your raw brownies icing I've substituted the same amount of cashews for the oil, and they are so delicious! I do the same with the chocolate shortbread icing. But in this recipe it is such a large amount of oil, I wonder if it would work? I know it won't have that same "set-up" finished look & texture, but do you think it would hold together?

4 votes
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Hi Leslie!

I totally understand your need to keep away from oils.

As for this recipe, I suggest using the butterfinger base as is, and then you can make the chocolate icing instead: https://www.therawtarian.com/raw-chocolate-icing (using your substitution that you mentioned)

And it should work out basically fine. It'll be different tasting, but basically it'll be a choco topping, which should be good! And I think it'll be chewy and good when frozen too.

6 votes
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kalika's Review

Raw butterfinger bar recipe
5
5 out of 5

This was really good. I did 1 cup instead of 3/4's on everything except the maple syrup which I kept at 3/4 cup. It was still really sweet. I think I would cut the syrup a little more next time but they are really good.

8 votes
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Hi Kalika! Yes, do tweak the sweetness to taste. I'm glad you liked the bars! :)

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Hi, just love the recipes you share! so simple, so delicious looking! i love trying new raw recipes, rather eat them rather than that stuff in the stores, at least i know what's in what i make. No preservatives! I want to know if i can substitute the Psyllium husk for anything else in this recipe?

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I didn't have any psyllium husks so I substituted chia seeds. I'm sure I'm missing the wonderful crunch but it worked fine.

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Interesting, Kalika. Thanks for sharing that! :)

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Hi Trisha, you must use psyllium in this recipe!

7 votes
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My son is allergic to walnuts. What can I use as a replacement?

Posted from The Rawtarian's Raw Recipes App

8 votes
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Hi Laura, you can use pecans instead of walnuts - these are the best sub for walnuts. Or if this won't work, you could increase the cashews, or even use sunflower seeds instead of walnuts. Hope you find what works!

11 votes
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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

Top Voted
9 votes
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Sunflower seeds would be a good sub for walnuts, give it a try! :)

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I've made these lots lately. ...when you're on a good thing...!! :) I now have a happy base : topping arrangement by doubling the base. Friends love them & it seems Mr Husband scarfs them from my stash too.

Posted from The Rawtarian's Raw Recipes App

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