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Butterfinger Stuffed Dates Recipe
These Butterfinger stuffed dates are made with real food ingredients and taste even better than the store-bought candy bar! Easy to make for an anytime snack or after-dinner treat, they're surprisingly vegan and gluten-free.
INGREDIENTSButterfinger Filling: ½ cup creamy peanut butter ⅓ cup Navitas Organics Mulberries ¼ cup gluten-free rolled oats 1 Tbsp. Navitas Organics Chia Seeds 1 Tbsp. Vanilla & Greens Essential Blend 1 Tbsp. almond flour Pinch of salt Chocolate Drizzle: 1 Tbsp. coconut oil, melted 1 Tbsp. Navitas Organics Cacao Powder 1 Tbsp. maple syrup |
DIRECTIONSMake the filling mixture by combining peanut butter, oats, mulberries, chia seeds, almond flour, and Essential Blend in a bowl. Cut a slit in the dates and remove the pits. Fill each date with a spoonful of the mixture. Melt the coconut oil, then add cacao powder and maple syrup to make the chocolate drizzle. Whisk until smooth. Drizzle the dates with the melted chocolate, place on parchment and freeze until chocolate sets, about 10 minutes. Makes 12-20 dates
Submitted by Nicole Nelson | Living Well with Nic |
These Butterfinger stuffed dates are made with real food ingredients and taste even better than the store-bought candy bar! Easy to make for an anytime snack or after-dinner treat, they're surprisingly vegan and gluten-free.
Ingredients
- ½ cup creamy peanut butter
-
⅓ cup Navitas Organics Mulberries
- ¼ cup gluten-free rolled oats
-
1 Tbsp. Navitas Organics Chia Seeds
2 Tbsp. almond flour
- Pinch of salt
- 1 Tbsp. coconut oil, melted
-
1 Tbsp. Navitas Organics Cacao Powder
- 1 Tbsp. maple syrup
Butterfinger Filling:
Chocolate Drizzle:
Directions
Make the filling mixture by combining peanut butter, oats, mulberries, chia seeds and almond flour in a bowl.
- Cut a slit in the dates and remove the pits.
- Fill each date with a spoonful of the mixture.
- Melt the coconut oil, then add cacao powder and maple syrup to make the chocolate drizzle. Whisk until smooth.
- Drizzle the dates with the melted chocolate, place on parchment and freeze until chocolate sets, about 10 minutes.