Ingredients
Method
Preparation
- In a mixing bowl, combine the peanut butter, powdered coconut sugar, and vanilla extract to create a smooth, slightly fluffy mixture.
- Gently fold in the coconut flour until you achieve a dough-like consistency, ensuring not to overmix.
- Spread the mixture evenly into a lined baking pan, aiming for a thickness of about half an inch.
- Refrigerate the pan for approximately 30 minutes to firm up the base.
Coating
- While the base is chilling, melt the chocolate chips and coconut oil in a saucepan over low heat, stirring until smooth.
- Once the base has set, remove it from the fridge and cut it into rectangular bars.
- Dip each bar into the melted chocolate, ensuring a thorough coat.
- Place the chocolate-coated bars on a parchment-lined tray and chill again until the chocolate hardens.
Nutrition
Notes
These homemade Butterfingers pair wonderfully with almond milk or a smoothie. They can also be cut into bite-sized pieces for parties. For variations, add a pinch of sea salt to the chocolate or fold in chopped nuts for extra texture.
