NO-BAKE BUTTERFINGER COOKIES!

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 peanuts, peanut butter, pinch of salt and maple syrup. Blend or process to combine completely. Remove the mixture from the blender, transfer 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 completely pulverized. Reserve some cornflake dust for topping the cookies and add the rest to your butterfinger cookie mixture. Mix to combine thoroughly.

Form the mixture into cookies as large or as small as you’d like — I used about 2 tablespoons for each. Transfer each to baking sheet, and repeat with remaining mixture. When finished, transfer the cookies to the fridge for 30 minutes to firm up.

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

Remove the cookies from the fridge and coat each of them in the melted chocolate. Place back on the sheet. Once you’ve coated them all, sprinkle with cornflake dust and flaky salt. Transfer back to the fridge until the chocolate has hardened, about 1 hour. Best stored in the fridge.