Recipe – vegan peanut butter fingers

Baking, part of one of my many self care routines and something I enjoy doing in general is a great passtime and hobby to pick up! I spend a lot of time browsing and finding ideas and recipes to try and this is a lovely simple one I found that uses one of my most favourite things…peanutbutter!

Prep time : 15 mins
Cook time : 10 mins
Total time : 20 mins

1 cup of chunky peanutbutter
15 Medjool Dates
3 Cups of Cornflakes
2 tbsp of maple syrup
340g chocolate chips – non dairy for vegan option


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1. Soften the dates in a bowl of hot water for 5 minuets, meanwhile set aside a half cup of Cornflakes for garnish later and crush what is left in a bowl.

2. When the dates are soft drain them and place them in a mixer/processor along with the peanutbutter and maple syrup. Blend them together until smooth, after transfer the mixture to the bowl of crushed cornflakes and combine.

3. Line tin with parchment/grease proof paper then add the mixture in. Freeze for 4 hours, or overnight if needed. When the mixture has turned solid remove from the tin and slice into bars.

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4. Melt the chocolate chips, using milk (none dairy for vegan option) of needed to thin out. When melted cover each peanut bar with a layer of melted chocolate and then sprinkle remaining cornflakes on top.

5. Freeze again for 30 minuets until chocolate has set


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credit to Carrots and Flowers



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