Description
These healthier homemade butterfingers are the perfect dupe for a classic! This version is made without candy corn, cornflakes, or peanut butter.
Ingredients
Scale
For the filling
- 1/2 cup creamy almond butter (sub another nut or seed butter)
- 3 tbsp honey
- 1/2 tsp vanilla extract
- 1 cup buckwheat flakes (sub corn flakes)
For the coating
- 3/4 cup dairy-free chocolate chips
- 2 tsp coconut oil
- Flakey salt
Instructions
- Using a small pot, combine the almond butter, honey and vanilla extract. Set over low heat to melt the mixture into more of a smooth, thinner nut butter mixture. Remove from the heat.
- Add the flake cereal to the pot and gently fold, coating the cereal but not crushing it.
- Using a small square mold (I use this), add about 2 tbsp worth of the filling to each mold space. Transfer to the freezer and freeze until totally solid.
- Add the chocolate and coconut oil to a heat-safe glass bowl. Using a method of your choice (I prefer a double boiler method), melt the chocolate and coconut oil together until they are fully liquid. Allow to sit and cool for a few minutes.
- Prepare a plate lined with parchment paper. Carefully remove the butterfinger filling cubes from the mold. Working with one at a time, place on a fork and hover over the chocolate bowl. Use a spoon coat with chocolate on all sides. Place on the plate and top with flakey salt.
- Set in the fridge to allow the chocolate to fully set and the filling to soften a bit before enjoying!
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 20
- Category: Dessert
- Method: Stove Top
- Cuisine: American
Nutrition
- Serving Size: 1 candy
- Calories: 291
- Fat: 17.3g
- Carbohydrates: 32.3g
- Fiber: 3.3g
- Protein: 5.6g
Keywords: copycat butterfingers