Vegan Butterfinger-Inspired Dates
If you grew up loving Butterfinger candy bars, you’re going to fall hard for these Vegan Butterfinger-Inspired Dates. They have that same crispy, peanut buttery, chocolatey bite you love from a classic Butterfinger, but made with simple, wholesome ingredients.
There’s something so fun about recreating a nostalgic candy in a better-for-you way. These give you that sweet, crunchy, peanut buttery bite you remember, but made with simple ingredients you can feel good about.
If you love easy, no-bake treats like this, it’s a fun one to add to your rotation alongside my date bark or peanut butter cookie dough stuffed dates.
Spotlight on These Vegan Butterfinger-Inspired Dates
- Butterfinger copycat: These vegan Butterfinger-inspired dates capture that nostalgic sweet, crunchy, peanut buttery flavor you love, but made with simple, wholesome ingredients for a healthier twist on the classic candy bar.
- Healthy treat: Perfect for that afternoon sweet craving, these stuffed dates satisfy your chocolate and peanut butter cravings without any artificial ingredients or refined sugar.
- 6 ingredients: This easy no-bake recipe comes together quickly with just six simple, pantry-friendly ingredients you likely already have on hand.
- Meal prep friendly: Make a batch ahead of time and store in the fridge or freezer for a quick, grab-and-go healthy dessert or snack throughout the week.
- Sweet and crunchy: Each bite has the perfect balance of soft, caramel-like dates, a creamy peanut butter layer, and a satisfying crunch that makes this treat feel just like a candy bar.
The Ingredients
Medjool dates: I recommend leaving the dates on the counter for 24 hours so they are nice and soft.
Cornflakes: I like to purchase mine from Whole Foods or Trader Joe’s where I trust the ingredients.
Peanut butter: Make sure you are working with all-natural, no-sugar-added, runny peanut butter.
Maple syrup: Technically, you can leave out this ingredient, but I like the hint of sweetness.
Chocolate chips: Grab your favorite brand of vegan chocolate chips to melt for the top layer.
Coconut oil: You’ll only need a small amount. This will help harden the chocolate.
Frequently Asked Questions
Absolutely! These dates store well in the fridge and are even better once they’ve had time to chill.
Look for plain, unsweetened cornflakes to keep the recipe wholesome. You can also use gluten-free cornflakes if needed. I like to purchase mine from Whole Foods or Trader Joe’s.
Yes! Almond butter or cashew butter will work, but peanut butter gives the most authentic “Butterfinger” flavor so I recommend sticking to peanut butter.
Yes! These freeze well. Just store them in a sealed container and let them thaw for a few minutes at room temp before enjoying.
These Butterfinger-inspired dates are perfect anytime you’re craving something sweet but want a better-for-you option. They work great as an after-school snack, a quick dessert, a lunchbox treat, or even a make-ahead freezer snack for busy days.
These taste like a healthier Butterfinger, with a soft, caramel-like date base, a creamy peanut butter layer, and a sweet, crunchy texture all coated in rich chocolate.
The Instructions
Step one: Remove the pits and cut the dates in half, lengthwise. Open them wide and flatten them just a bit, and then place them on a plate lined with parchment paper.
Step two: Add the cornflakes to a food processor and pulse a few times until the cereal becomes crushed but not powder. Add the crushed cornflakes to a medium glass bowl.
Step three: Add the peanut butter and maple syrup to the bowl of cornflakes and stir the mixture until everything is fully coated. The mixture should be sticky.
Step four: Pack about 1 teaspoon to 1 tablespoon of the cornflake mixture over the top of each date half using a spoon. This is messy, but use your hands to pack and mold the mixture over the top of the dates. Place them back onto the lined plate and then in the freezer for 30 minutes to an hour.
Step five: Melt the chocolate chips and coconut oil using a double boiler method (one small saucepan with water at the bottom and a small glass bowl over the top). You can also use the microwave by melting for 20-second increments and then stirring each time. Melt the chocolate until it becomes smooth and remove the bowl from the heat.
Step six: Carefully pour the melted chocolate into a Ziplock sandwich bag, seal it, and cut off a tiny piece of the corner. Drizzle all over the dates going in all different directions until either the chocolate is gone or you have the desired amount. Place the dates in the fridge for at least 30 minutes and enjoy!
Storage
Place the hardened dates into an airtight container and into the fridge for up to 10 days.
You can also store them in the freezer for up to 2 months. Allow the dates to thaw at least 10 minutes at room temperature before enjoying.
Tips and Modifications
Make sure your dates are soft and fresh for the best texture. I recommend leaving them on the counter overnight before making this recipe.
Once you take the dates out of the fridge, they will definitely be stuck together. You’ll need to break them apart. This is because of the hardened chocolate that we drizzled over the tops.
You can choose to instead stuff an entire date with the peanut butter mixture and then dip the date into chocolate and cover it completely.
Swap peanut butter for almond butter or cashew butter for a different flavor profile while keeping the same creamy texture.
More Vegan Dates Recipes
Peanut Butter Cookie Dough Stuffed Dates
Coconut Cream Stuffed Dates Dipped in Chocolate
Strawberry Coconut Cream Stuffed Dates with Chocolate
Peanut Butter Pretzel and Jam Stuffed Dates
Vegan Butterfinger-Inspired Dates
Equipment
- 1 food processor *to crush the cornflakes
- 1 medium glass bowl
- 1 plate, lined with parchment paper
- 1 double boiler *to melt the chocolate
Ingredients
- 16 Medjool dates, pitted and soft
- 2½ cups cornflakes
- ½ cup runny peanut butter
- 1 tablespoon pure maple syrup
- 1¼ cup dairy-free chocolate chips
- 1 teaspoon coconut oil
Instructions
- Remove the pits and cut the dates in half, lengthwise. Open them wide and flatten them just a bit, and then place them on a plate lined with parchment paper.
- Add the cornflakes to a food processor and pulse a few times until the cereal becomes crushed but not powder. Add the crushed cornflakes to a medium glass bowl.
- Add the peanut butter and maple syrup to the bowl of cornflakes and stir the mixture until everything is fully coated. The mixture should be sticky.
- Pack about 1 teaspoon to 1 tablespoon of the cornflake mixture over the top of each date half using a spoon. This is messy, but use your hands to pack and mold the mixture over the top of the dates. Place them back onto the lined plate and then in the freezer for 30 minutes to an hour.
- Melt the chocolate chips and coconut oil using a double boiler method (one small saucepan with water at the bottom and a small glass bowl over the top). You can also use the microwave by melting for 20-second increments and then stirring each time. Melt the chocolate until it becomes smooth and remove the bowl from the heat.
- Carefully pour the melted chocolate into a Ziplock sandwich bag, seal it, and cut off a tiny piece of the corner. Drizzle all over the dates going in all different directions until either the chocolate is gone or you have the desired amount. Place the dates in the fridge for at least 30 minutes and enjoy!
