Salted Betterfinger Truffles

Butterfinger goodness in truffle form with a kiss of flaked sea salt, perfect for the holidays and beyond. While a butterfinger candy bar isn’t vegan and conatins an healthy list of ingridients, these truffles conatin only 7 ingridients, making them the “better” choice.

Makes: 16 truffles

Serving size: 1 truffle

1 ½ cups cornflakes

½ cup unsalted roasted peanuts

¼ teaspoon sea salt

½ cup creamy peanut butter

2 tablespoons agave, maple or cane syrup

1 cup (10 ounce bag) vegan semi sweet chocolate chips, melted

1 teaspoon refined coconut oil

Maldon flake sea salt

Line a baking sheet with parchment paper.

Add the cornflakes and peanuts to a food processor and process until peanuts and flakes are a crumbly consistency. Add the salt, peanut butter, and agave and pulse to combine until a dough forms.

Scoop dough 1 tablespoon at a time and form into balls, place on prepared baking sheet. Freeze for 30 minutes.

While the balls are freezing, melt the chocolate in a microwave or double boiler. Add the coconut oil, it will add a nice sheen to the chocolate and help it set. Transfer the chocolate to a small bowl, dip the truffles into the chocolate and carefully lift out with a fork (or two, whichever works best for you) allow the access chocolate to drip off. Transfer truffle to parchment lined baking sheet and sprinkle with sea salt. Continue to coat the remaining truffles.