Vegan Butterfinger Candy Bars
Ingredients
- 1 cup chunky peanut butter salted
- 15 medjool dates
- 3 cups corn flakes
- 2 tbsp maple syrup
- 12 oz non-dairy chocolate chips
Preparation
Soften the dates in a bowl of hot water for 5 minutes
Meanwhile, crush the corn flakes in a medium-sized bowl
Set aside 1/2 cup of corn flakes for garnish
Drain the dates and add them to a food processor along with the peanut butter and maple syrup
Process until smooth then transfer to the bowl of corn flakes
Fold the peanut butter mixture into the corn flakes and stir until even
Pour the mixture into a loaf tin lined with parchment paper
Use a spatula to level off the top
Freeze for four hours or overnight
When the peanut butter bars are firm, remove them from the tin and cut them into bars
This recipe makes either 8 large candy bars or 16 minibars
Melt the chocolate chips in a small saucepan
Add a few tablespoons of coconut oil or non-dairy milk to thin it out, if desired
Carefully coat each candy bar in chocolate and top with sprinkled corn flake pieces
Freeze again for 30 minutes
Best served right out of the freezer
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