Pumpkin Spice Butterfingers
Butterfingers were always my favorite growing up. I could put DOWN a butterfinger blizzard from DQ, too. So there is always some nostalgia whenever I see them! I have a recipe for regular no-bake, vegan butterfingers on my blog already, but wanted to put a fun spin on them being fall and Pumpkin season has arrived! They are made with the same base, with a touch of pumpkin spice, molasses, and a few pumpkin seeds!
The best thing about these, are how quick and easy they are. I recommend soaking your dates beforehand to make them easier to blend. I usually speed this up by placing them in a small bowl, covering them with water, and microwaving it for a minute or so. Good to go! You just add them to a blender with some peanut butter and spices, then add that to a bowl with your mix-ins, press it into a pan, cut them into bars, and dip them in chocolate! Done and done!
I always recommend tasting the mixture before you add in the cereal/mix-ins! Make sure it’s sweet enough and adjust the seasoning to your liking! If you’re not a peanut butter fan, any nut or seed butter will work here! I hope you love these and be sure to tag me on instagram @danishealthyeats if you give them a try!
Pumpkin Spice Butterfingers
Ingredients:
- 1 cup Soaked, soft pitted Dates
- 1 cup Peanut Butter
- 2 cups Cereal of choice (or a mix of cereal, nuts, seeds, etc.)
- 2 tsp pumpkin pie spice
- 1/2 tbsp molasses
- 2 tbsp maple syrup
- 1/2 tsp vanilla
- 1/4 tsp sea salt
- 1 1/4 cups chocolate chips
- 1 tbsp coconut oil
Instructions:
- Add the cereal, nuts, and/or seeds to a large bowl. If using cereal, smash it with the back of a fork into small bits.
- Combine the remaining bar ingredients to a food processor until smooth. At this point, I like to taste the mixture and adjust the sweetness/spices as needed! Then, add this mixture to the cereal bowl.
- Using your hands, mix everything together until fully incorporated. Spread the mixture into a lined loaf pan and place in the freezer for 30 minutes or so, to harden.
- Once hardened, remove from the freezer and cut into thin bars.
- Melt the chocolate and coconut oil together until smooth. Then, dip each bar in and place on a lined cookie sheet. Pop the cookie sheet into the freezer to allow the chocolate to harden. Enjoy!