5 INGREDIENT VEGAN BUTTERFINGERS

October 29, 2016 By Carrots and Flowers

Man, the only thing I regret about these 5 Ingredient Vegan Butterfingers is that I make them sooner! Peanut butter, chocolate, and dates? Count me in.

These Vegan Butterfingers are sweet, salty, and just a little bit crunchy. Slightly less crunchy than an actual Butterfinger, but with way more crunch than a Reese’s. With only 5 ingredients and 1 kitchen appliance needed, these Vegan Butterfingers are a snap to make (and even easier to eat!)

What gives these Vegan Butterfingers their crunch is the surprise addition of corn flakes! My first batch I blended them in the food processor with the other ingredients, but that cut down on their crunchiness. So I now recommend crushing them separately and stirring them into the peanut butter mixture for maximum crunch!

 Print

Easy Vegan Butterfinger Candy Bars

Make your own all-natural Butterfinger candy bars with only 5 ingredients. They're sweet, salty, super chocolatey, and incredibly easy to make. 

 Course Dessert

 Cuisine Candy, Chocolate, Vegan

 Prep Time 15 minutes

 Cook Time 5 minutes

 Total Time 20 minutes

 Servings 16 mini candy bars

 Author Carrots and Flowers

Ingredients

• 1 cup peanut butter salted
• 15 large dates
• 2 1/2 cups corn flakes
• 2 tbsp maple syrup
• 12 oz non-dairy chocolate chips

Instructions

1. 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. 
2. Pour the mixture into a loaf tin lined with parchment paper. Use a spatula to level off the top. Freeze for six 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 mini bars. 
3. Melt the chocolate chips in a small sauce pan. If it thickens too much, add a few tablespoons of water, coconut oil, or non-dairy milk to thin it out. Carefully coat each candy bar in chocolate and top with sprinkled corn flake pieces. Freeze again for a few hours or overnight. Best served right out of the freezer.