Best Vegan Pumpkin Butterfinger Bars
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Learn how to make these easy vegan and refined sugar free pumpkin butterfinger bars with only a few ingredients. Peanut butter, chocolate, and dates? These are date sweetened with gluten free & nut free options, sweet, salty, and crunchy! A perfect grab and go treat to keep in the freezer or serve at a party.
- Cook 5 min
- Serves One 8x8 pan
Ingredients
- 2 1/2 cups flake cereal of choice (bran, corn, protein cereal, etc.)
- 1 cup peanut butter (or sunflower seed butter for nut-free option)
- 1/2 cup Just Date Syrup
- 1/3 cup pumpkin puree
- 3/4 tsp pumpkin pie spice
- 1/4 tsp salt
- 3/4 cup Just Date Chocolate Chips
- 1 tbsp coconut oil
- 1/4 cup crushed peanuts (optional topping)
- flaky sea salt (optional topping)
Instructions
- Line an 8x8 pan with parchment paper.
- In a small saucepan, whisk together Just Date Syrup and pumpkin puree. Bring to a low boil, then simmer at low-medium heat for 5 minutes to thicken, stirring often. Remove from heat and let cool.
- While cooling, add cereal to a bowl and use hands or a fork to partially crush the flakes.
- Add peanut butter, pumpkin pie spice and salt to the cooled mixture and stir.
- Stir cereal into mixture until well combined. Use hands or spatula to press evenly into the lined pan.
- Place in freezer for 1-2 hours until completely frozen.
- Melt chocolate chips and coconut oil in a double boiler or microwave. Pour over bars in an even layer.
- Sprinkle with peanuts and flaky sea salt if desired.
- Freeze until chocolate layer is partially hardened, then remove from pan and cut into desired size.
- Keep in freezer. Devour!
by Jess
