Go Back Email Link
Print
No bake cookie cake vegan chocolate

Vegan Butterfinger No Bake Cookie Cake Recipe

This vegan dessert is healthy and easy

Course Breakfast, Dessert
Cuisine American
Keyword cake, cookies, dessert, easy, fudge, gluten free, no bake, plant based diet, vegan
Prep Time 12 minutes
Cook Time 0 minutes
Refrigeration Time 1 hour
Total Time 1 hour 12 minutes
Servings 16 Squares
Calories 80 kcal
Author admin

Ingredients

  • 2 cups peanut butter captain crunch cereal blended into “flour”
  • 1 cup almond butter
  • 1 cup unsweetened dairy free dark chocolate chips for baking
  • 2 tbsp stevia optional

Instructions

  1. Use a food processor to grind up the captain crunch cereal (3 cups cereal = 2 cups blended into “flour”)

  2. Melt dairy free unsweetened chocolate chips in the microwave 

  3. In a separate mixing bowl combine melted chocolate with almond butter and stir with a large spoon until thoroughly combined 

  4. Add ground up caption crunch to mixing bowl with almond butter chocolate mixture

  5. Use the same large spoon to stir vigorously until thoroughly combined 

  6. Line a cake pan with parchment paper 

  7. Pour butterfinger cookie cake batter into the cake pan and smooth

  8. Store in the refrigerator until it hardens (probably an hour)

  9. Cut into 16 squares.