1 cup creamy peanut butter
1/4 cup pure maple syrup or agave nectar
1/4 cup vegan protein powder (chocolate or vanilla flavor)
1/4 cup crushed cornflakes or crispy rice cereal
1/4 cup chopped roasted peanuts
1/4 cup dairy-free chocolate chips
1/4 teaspoon vanilla extract
Pinch of salt
In a mixing bowl, combine the peanut butter, maple syrup or agave nectar, protein powder, crushed cornflakes or crispy rice cereal, chopped peanuts, chocolate chips, vanilla extract, and salt. Stir until well combined.
Line a baking sheet or tray with parchment paper.
Take small portions of the mixture and roll them into bite-sized balls. Place the balls on the lined baking sheet or tray.
Once all the mixture has been rolled into balls, place the baking sheet or tray in the refrigerator for about 30 minutes to allow the bites to firm up.
Meanwhile, melt the dairy-free chocolate chips in a microwave-safe bowl. Heat in 20-second intervals, stirring in between, until the chocolate is fully melted and smooth.
Take the chilled protein bites out of the refrigerator and dip each one into the melted chocolate, coating it completely. Use a fork or spoon to remove the coated bites and place them back on the lined baking sheet or tray.
Once all the bites have been coated with chocolate, return the baking sheet or tray to the refrigerator for another 30 minutes to allow the chocolate to set.
After the chocolate has set, the vegan Butterfinger protein bites are ready to be enjoyed! You can store them in an airtight container in the refrigerator for up to a week.