Butterfinger Peanut Butter Balls | GF / DF / V / RSF

A fun Butterfinger-inspired twist on the classic Christmas peanut butter ball—this time swapping rice crispies for crushed cornflakes. The result? A ridiculously good, ultra-crunchy treat you might love even more than the original!

Makes 14

Filling:

• 1/2 cup (128g) natural nut butter of choice

• 58g crushed organic apple-juice-sweetened cornflakes (or any crunchy cereal)

• 1/4 cup (60g) maple syrup

• 1/8 tsp sea salt

• 1/2–1 tbsp coconut flour, as needed

Chocolate:

• 1/2 cup chocolate of choice (we used coconut-sugar-sweetened dark choc for vegan + RSF)

• 1 tsp coconut oil

Topping:

• Crushed cornflakes

Instructions:

• Combine cereal, salt, and maple syrup in a medium bowl.

• Add nut butter and mix well.

• Adjust consistency with coconut flour, adding 1/2 tbsp at a time (let it sit a minute to thicken).

• Chill the mixture for ~20 minutes.

• Shape into 1 tbsp-sized balls and chill again (2 hours in fridge or 20 minutes in freezer).

• Melt chocolate with coconut oil.

• Dip each ball, place on a parchment-lined tray, and top with crushed cornflakes.

• Optional: drizzle extra chocolate for a pretty zigzag pattern.

• Chill until set, then enjoy!

Store in a sealed container for up to 1 week in the fridge or 1 month in the freezer.

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