Gluten-Free Vegan Butterfingers

Prepare a cookie sheet or plate by lining with parchment paper. Pit the dates and transfer them to a food processor or high-speed blender, along with the peanut butter, crushed peanuts, pinch of salt, and maple syrup. Blend or process to combine completely. Remove the mixture from the blender to a large bowl and set aside.

In the same blender, add your corn flakes and pulse for a few seconds to combine. It should be mostly pulverized. Add the corn flake dust (lol) to your butterfinger mixture. Mix to combine thoroughly.

Form the mixture into fingers, as large or as small as you’d like, I used a scant tablespoon for each. Transfer all of the fingers to the fridge for about 30 minutes or as long as overnight to firm up.

Melt the chocolate with the coconut oil in 15 second increments in the microwave, stirring throughout until it is smooth and glossy.

Remove the butterfingers from the fridge and coat each of them in the melted chocolate. Place back on the sheet. Once you’ve coated them all, transfer back to the fridge to firm for 30 minutes or up to overnight! Best stored in the fridge. Enjoy!