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 % |
Print This Recipe (PDF)
My Recipe Notes
You do not have any notes. Add some here. Notes are private and are only visible to you.
Add New NoteRelated To This Recipe
FREE Raw Recipe Package
Subscribe to newsletter below. Get the 11 Best Raw Recipes (PDF E-Book Package) instantly.
The Rawtarian Recipes
Latest Certifications
-
kami_kev_5
Low-Fat Raw CleanseAugust 22, 2019 -
The Rawtarian
7-Day Raw Summer ChallengeAugust 18, 2015 -
svridleybr
7-Day Raw Summer ChallengeJuly 29, 2015 -
Jonathan Coney
Raw Baby Steps ProgramJanuary 26, 2013
Comments and Reviews
All
DonnyBoy
Mar 14, 2016
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!
The Rawtarian
Mar 15, 2016
Haha - the life of a kitchen talent -- special requests for seconds! Nice job, and nice that your kitchen creations are being appreciated at home. :)
Leslie Mantlo
Jan 15, 2016
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?
The Rawtarian
Jan 16, 2016
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.
kalika
Apr 20, 2015
kalika's Review
Raw butterfinger bar recipe
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.
The Rawtarian
Apr 20, 2015
Hi Kalika! Yes, do tweak the sweetness to taste. I'm glad you liked the bars! :)
Trisha
Feb 23, 2015
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?
kalika
Apr 20, 2015
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.
The Rawtarian
Apr 20, 2015
Interesting, Kalika. Thanks for sharing that! :)
The Rawtarian
Mar 01, 2015
Hi Trisha, you must use psyllium in this recipe!
Laura
Nov 23, 2014
My son is allergic to walnuts. What can I use as a replacement?
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Nov 25, 2014
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!
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
The Rawtarian
Nov 25, 2014
Sunflower seeds would be a good sub for walnuts, give it a try! :)
Renae01
Sep 30, 2014
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
The Rawtarian
Sep 30, 2014
Happy base... good one, Renae! Yum! :)
Allraw
Sep 25, 2014
Just made these and took into account what renae suggested and made a double batch of the base. And they are wonderful!! Love the psyllium 'crunch'. Well done Laura Jane!!
The Rawtarian
Sep 26, 2014
Ahhh, good to hear! Thank you! :)
Renae01
Aug 17, 2014
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
The Rawtarian
Aug 18, 2014
Hi Renae! I'm glad you enjoyed! :)
Leave a Comment or Review