Delicious, chewy and chocolatey vegan Butterfingers for the chocolate craving in between, vegan, oil-free and naturally sweetened. The perfect healthy snack for the whole family.
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 10Piece
Calories 200kcal
Ingredients
180gNut pureeI use light almond paste
90gPuffed riceI use whole grain puffed rice, alternatively puffed quinoa
Line king cake pan (or similar sized pan) with baking paper. Set aside.
Place puffed rice in a blender and blend on high speed for 1-2 minutes until slightly combined.
90 g Puffed rice
Add nutmeal, maple syrup, salt and (optional) shredded coconut and continue blending until a malleable mixture is formed.
180 g Nut puree, 100 ml maple syrup, 1 Pinch of salt, 30 g Coconut shavings
Press into king cake pan until dough is even and smooth.
Place in the freezer for 30 minutes.
In the meantime, melt the chocolate.
180 g dark vegan chocolate
Remove Butterfingers from freezer and cut into 10 equal-sized bars with a knife.
Coat individually with the chocolate and place on a draining rack. Repeat until all bars are coated.
180 g dark vegan chocolate
Wait until the chocolate has set and enjoy!
Place remaining slices in a resealable box and store in refrigerator or freezer. In the refrigerator they last about 1 week, in the freezer up to 4 weeks.