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Healthy Vegan Butterfinger Candy Bars
Ingredients
- 1 1/2 heaping cups (180g) mulberries dried, not fresh!
- 3/4 cup (120g) roasted peanuts
- 1/4 teaspoon fine sea salt
- 2 tablespoons (40g) raw agave nectar
- 1/2 teaspoon vanilla extract
- CHOCOLATE TOPPING: Choose any 1 of the 3 options
- Option 1: Melt 5 oz of your favorite chocolate bar (5 oz is about 1 1/2 regular size bars (3.5 oz size bars)
- Option 2: Melt 3/4 cup semi-sweet dairy-free chocolate chips
- MAKE YOUR OWN
- 1/2 cup (120g) melted liquid cocoa butter
- 1/2 cup (48g) raw cacao powder
- 3-4 tablespoons (60-80g) agave or preferred liquid sweetener
- Note
- Keep your mulberries stored in the fridge for extra crunch. Following the exact weight measurements will ensure the right texture result. Agave or coconut nectar works best for the batter. I wouldn't use maple syrup, since it's not quite as thick or sticky. Make sure to store these in the freezer, as they will have more of a crunch and hold together best.
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