Raw Butterfinger Eggs

Butterfinger Eggs 1

I have made Raw Maca Peanut Butter Eggs, Raw Raspberry Cream Eggs, and Raw Vanilla Bean White Chocolate Eggs...but I did not want to stop there.  What other candy eggs could I make?  Then it came to me.  Butterfinger eggs!  I loved the mini ones that they used to have when I was little, and why not recreate them! I haven't had a Butterfinger in probably about 12 years, so I thought it would be fun to enjoy one again.  But a rawified veganized version of course.   Free of refined sugars!

Butterfinger Eggs

Butterfinger is sort of a tough thing to recreate in a raw version, since it is super crunchy.  I think I did a pretty good job with the flavor, it was as I remembered butterfingers, but they were just slightly less crunchy than the original.  I didn't care though, they were deliciously addictive!

Butterfinger Eggs 2

To make the Butterfinger part, I took a cue from Brandi over at The Vegan 8 who has an awesome Butterfinger Bar recipe you can find HERE.  She used white mulberries in hers, and I loved that idea!  Genius!  For my filling I used a peanut butter and date base with a pinch of sea salt and vanilla to make it caramelly and give it that flavor of a butterfinger, then I added in the white mulberries along with some sprouted, dehydrated buckwheat for crunch.  The filling was really hard to stop tasting.  I guess I still love the flavor of Butterfingers.

Butterfinger Eggs 4

I shaped the filling into eggs, well more like squeezed it because I didn't want to add too much gooeyness to it to keep them crunchy.  Then I dipped them in raw dark chocolate.  Omg...were they ever fabulous!  I don't think I would ever eat a real Butterfinger again having enjoyed these babies!  Sooo tasty!  I would be really happy if someone made a batch of these and put them in my Easter basket!

Butterfinger Eggs 3

Raw Butterfinger Eggs
Makes 20

1 1/4 cups raw jungle peanut butter or regular peanut butter (not raw)

1/2 cup soft medjool dates, pitted

2 tsp pure vanilla extract

1/2 tsp sea salt

1 cup dried white mulberries

1 cup sprouted, dehydrated buckwheat groats

1 1/2 cups chopped raw dark chocolate

In a food processor, combine the peanut butter, dates, vanilla and se salt, and blend until smooth.  Add the mulberries and buckwheat groats and pulse until chopped and it is all combined and holds together when squeezed (if it doesn't add a little more peanut butter).  Shape into 20 small eggs (you will need to squeeze the mixture as it may be a little crumbly), and place on a foil lined tray, then place in the freezer to chill, about an hour.

When eggs are ready, melt the chocolate in a bowl (I like to set mine in a bowl in the dehydrator until it is melted).  Then set the chocolate next to the tray and dip each chocolate into it letting the excess drain off before setting it back onto the tray (I use a fork, setting the chocolate on top of it, to let the excess drain off).  Once the chocolates are all dipped, place in the freezer to set the chocolate, about 5 minutes.  Place some of the remaining melted dark chocolate in a pastry bag (or a ziplock bag with the corner cut off), and drizzle over the eggs for decoration.  Place in the freezer to set again, then they will be ready to serve.  Store in the fridge.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

  1. Rhonda
    March 25, 2015 at 16:04

    Looks and sounds so very good! But where in the world do I find dried white mulberries?! Also not sure about finding the sprouted dehydrated buckwheat groats and the medjool dates...Your posts look unbelievably good and beautiful too!

    • March 25, 2015 at 20:42

      You can find white mulberries at Whole Foods, or http://www.vivapura.com/White-Mulberries-p/vu-041.htm and medjool dates can be found at pretty much any health food store in the bulk section, or even Cub or Costco. As far as the buckwheat goes, you buy the raw buckwheat groats in the bulk section and the instructions for making them sprouted and dehydrated are on this page of my blog: http://www.fragrantvanilla.com/helpful-tips-tools-and-basics/

  2. March 25, 2015 at 18:23

    Omg these are so beautiful Amy!! I want to eat all of them! I'm so honored my Butterfinger bars inspired you, because these are amazing! I love the addition of buckwheat groats for crunch. I have tried those before and I added wayyyyy too many of them and they were nasty, so I've been scared of them since, haha. But I know it's just using the right amount. Anyways, these are gorgeous and creative and I can't wait to share them!

    • March 25, 2015 at 20:43

      Thanks Brandi :)! I think you could come up with many good uses for buckwheat groats! I use them a lot and they are way cheaper than nuts ;). Thanks for sharing the wonderful bars that inspired me :)!

  3. March 25, 2015 at 21:51

    These look absolutely delicious! What a great, healthy twist on what used to be my favorite candy before I became vegan! Question: I was on your email subscription list on your Blogspot site, then I subscribed again once you moved to this site. However, I am not getting any emails from you! I checked in my junk mail box and they're not there, so I don't know what's wrong! Hopefully this is fixed soon because your emails always brighten my day! :)

    • March 25, 2015 at 22:09

      Thank you :)!I just added the box, I am new to this format, so I had to figure out how to add it. It is on the right side of the page. Let me know if it works once you sign up!

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