• 1 cup crunchy peanut butter
• 1/2 cup rolled oats (option gluten free)
• 2 Tbsp chia seeds
• 3/4 cup dried mulberries
• 2 Tbsp vanilla protein (we love two islands)
• 2 Tbsp coconut oil
• 2 Tbsp almond meal
• Large handful of puffed rice cereal
• 1 tsp cinnamon
• pinch salt
• 1 cup dark chocolate chips

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1. Place all ingredients asides from the puffed rice and chocolate in a blender, blitz until combined
2. Empty contents into a medium bowl and add the puffed rice, mix well using your hands
3. Create mini logs and place on a plate
4. Melt the dark chocolate and dip the logs in, coating
5. Lay flat on the plate and sprinkle with salt
6. Place in the freezer for a few minutes
7. Enjoy!

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• Use damp hands when rolling the butterfingers to avoid sticking