Raw butterfinger bar recipe
Shelf Life1 week in freezer
- 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 ThoughtsBy 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 :)
- 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.
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