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Healthy Homemade Butterfingers: Best Guilt-Free Candy Recipe

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A guilt-free homemade candy that tastes just like a Butterfinger bar, made with wholesome ingredients like dates, peanuts, and dark chocolate. It’s crunchy, sweet, salty, and has that signature flaky-crumbly texture without any refined sugar or corn syrup.

Ingredients

Scale
  • 1 cup Medjool dates, pitted
  • ½ cup natural peanut butter, creamy
  • 2 tablespoons coconut flour
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup dark chocolate chips (at least 70% cocoa)
  • 1 tablespoon coconut oil (refined)

Instructions

  1. If your Medjool dates feel dry or stiff, soak them in warm water for 10 minutes. Drain well and pat dry. Remove any pits if needed.
  2. Add the pitted dates, natural peanut butter, coconut flour, maple syrup, vanilla extract, and salt to a food processor. Pulse a few times, then run continuously for 30-45 seconds until the mixture is crumbly but holds together when pressed. If too dry, add another teaspoon of maple syrup or water; if too wet, add another teaspoon of coconut flour.
  3. Line an 8×8-inch baking dish with parchment paper, leaving overhang on two sides. Transfer the date-peanut mixture into the dish and press it down firmly and evenly using your hands or the bottom of a measuring cup.
  4. Place the dish in the freezer for at least 30 minutes, or until the filling is firm to the touch. Alternatively, refrigerate for 1-2 hours.
  5. Once firm, lift the filling out of the dish using the parchment overhang. Place on a cutting board and cut into rectangles about 1 inch wide and 2 inches long (about 12-16 bars).
  6. In a double boiler or microwave-safe bowl, combine the dark chocolate chips and coconut oil. If using the microwave, heat in 20-second intervals, stirring between each, until fully melted and smooth.
  7. Line a baking sheet or plate with parchment paper. Using a fork or tongs, dip each bar into the melted chocolate, turning to coat all sides. Let excess chocolate drip off, then place on the parchment paper.
  8. Place the baking sheet in the refrigerator for 15-20 minutes, or until the chocolate is completely set and firm. Alternatively, freeze for 10 minutes.
  9. Once set, the bars are ready to eat. Store in an airtight container in the refrigerator for up to two weeks, or in the freezer for up to three months.

Notes

Don’t skip the coconut flour—it’s key to the crumbly texture. Press the filling firmly to prevent bars from falling apart. Work quickly with melted chocolate; reheat if it thickens. For cleaner dipping, keep cut bars in the freezer while dipping. Flavors deepen after a day in the fridge.

Nutrition

Keywords: healthy butterfingers, homemade candy, date candy, peanut butter candy, guilt-free candy, no refined sugar, gluten-free candy, vegan candy, dairy-free candy

Find it online: https://chloeplate.com/healthy-homemade-butterfingers-best-guilt-free-candy-recipe/