Raw Butterfinger Eggs

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 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!

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.

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!

Raw Butterfinger Eggs
Makes 20

Filling:
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.