These peanut butter and chocolate chip no bake dough balls taste just like a Butterfinger but way healthier and perfect for snacking.
Confession: I think Butterfingers are nasty.
In fact, they would be of the first pieces of candy I’d give up for trade on Halloween night after my brother and I came home, emptied our stashes on the floor and began the arduous bartering process for the best loot.
It’s not the taste of them I don’t like, but more so that weird dry sensation they leave in your mouth. It’s like eating chalk. Or, at least what I assume eating chalk would be like.
Flavor-wise they’re awesome. I mean what’s not to love about the whole peanut butter and chocolate combination, right?
These taste like a Butterfinger without the weird chalkiness. I had no intention of trying to replicate the taste when making these, all I wanted was a quick snack to use for running fuel, but somehow it happened and I’m not complaining.
How cashews, oats, peanut butter, chia seeds, maple syrup and chocolate chips came together to taste like a piece of the nutritionally devoid candy we all love, I have no idea.
Not only are these the best imitation taste-wise of something deliciously bad for you out of all the dough balls I’ve made but, the dough came together the easiest too. No freezing necessary to be able to work it into balls. Two minutes in the blender, two minutes rolling and you’re done.
They’re similar to my fall-back classic energy bite — these oat almond and date balls — but with a whole lot more of a dessert vibe going for them.
Try and not lay a finger on these.
Butterfinger Dough Balls
Ingredients
- 1/2 cup cashews
- 1/4 cup oats
- 2 tablespoons peanut butter I used creamy
- 2 tablespoons dark chocolate chips
- 1 tablespoon maple syrup
- 1/2 tablespoon chia seeds
- 1/2 teaspoon vanilla extract
Instructions
- In a food processor, process cashews until they almost reach the consistency of flour (very finely chopped.)
- Add oats and process to combine.
- Add remaining ingredients and pulse until dough comes together and a ball forms.
- Turn dough out into small bowl and roll into balls.
- Keep in refrigerator.
Nutrition Facts
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
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Laura H
Tuesday 24th of April 2012
I don't have chia seeds on hand, but I do have flax seeds. Can I substitute, and if so, what is the ratio?
Jill
Tuesday 31st of January 2012
Love your blog and your story. Do you use raw or roasted cashews for these?
Running to the Kitchen
Tuesday 31st of January 2012
Thanks Jill! I use raw for all the cookie dough balls recipes.