Butterfinger Stuffed Dates
These Butterfinger stuffed dates are made with real food ingredients and taste even better than an actual Butterfinger bar. Absolutely delicious and easy to make! Vegan and gluten-free.
Ingredients
- 12 Medjool Dates pitted
Butterfinger Filling
- ½ cup creamy peanut butter
- ⅓ cup dried mulberries
- ¼ cup rolled oats
- 1 Tbs chia seeds
- 1 Tbs vanilla protein powder
- 1 Tbs almond flour
Chocolate Drizzle
- 1 Tbs coconut oil melted
- 1 Tbs cacao powder
- 1 Tbs maple syrup or date syrup
Instructions
- Cut a slit in each date and remove the pit.
- Fill each date with a spoonful of the butterfinger filling. Set aside.
- Place the coconut oil in a microwave safe bowl and melt in the microwave. It shouldn't take longer than 1 minute.
- Add the cacao powder and maple syrup to the coconut oil and whisk until smooth and combined.
- Place the filled dates on a baking sheet lined with parchment. Drizzle the chocolate over the dates.
- Place in the freezer to set for about 10 minutes.
- Keep leftover dates in a sealed container in the fridge for up to a week.
Notes
Gluten-Free
Vegan