Vegan Butterfinger Bars!

Bars Ingredients: 

Chocolate Coating: 

  • 1/2 cup Big Tree Farms Cacao Butter
  • 1/2 cup Big Tree Farms Cacao Powder
  • 3-4 tablespoons Big Tree Farms Coconut Nectar


  1. Line a 9X5 loaf pan (make sure it isn’t a 10X5 as that will make the bars skinny and fragile) with parchment paper hanging over the sides, for easy removal later.
  2. Add the dates, peanuts, oats, hemp hearts and salt to a food processor and pulse until a crumbly flour forms. You don’t want it into a paste, just a crumbly texture. Add the coconut nectar and vanilla. Pulse a few times until sticky large clumps form, being careful not to create “butter”. If the dough is not holding as clumps when pressed with your fingers, add a touch more nectar. It needs to be forming clumps, as this is what will make the bars hold together.
  3. Pour out the dough onto the prepared pan and spread out, flat and even, working your way around to the corners. Overlap the parchment paper and press down really hard and evenly. Place in the fridge for 30 minutes to harden.
  4. Gently melt the chocolate to your preferred method and spread over the top of the dough evenly and quickly since the cold bars will start to harden the chocolate. Place back in the fridge to harden the chocolate for about 15 minutes. Remove and very carefully, with a fine sharp knife, cut into 7 bars while they are still in the pan, as they will retain their shape better this way. If they are too hard to cut, let them thaw 5 minutes. Don’t leave them at room temperature long though, as they will soften too much. Place in the freezer this time to harden for an hour, then you can remove them from the pan and wrap them individually in plastic wrap, if you desire. Keep them stored in the freezer, and they will retain their crunch that way. They become more firm overnight. You could also keep them in the fridge, but they will be less crunchy.




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