Seed Cycling Butterfingers Recipe

If you love a classic Butterfinger, you are going to be obsessed with this no bake version. They are crunchy, peanut buttery, lightly sweet, and coated in rich melted chocolate. The kind of treat that tastes like pure nostalgia.

But here is what makes these extra special. We swap part of the cornflake crunch for beeya seed cycling blends, which means you get added fiber, protein, and healthy fats with every bite. It is one of our favorite ways to make sweets feel more satisfying and more supportive, especially for women who want their snacks to work with their hormones.

Seed cycling is not about being perfect. It is about giving your body the nutrients it needs at the right time. When you add a daily scoop of seed cycling blends, you are supporting estrogen and progesterone balance in a simple, food based way. And when that daily scoop is inside a chocolate peanut butter bite, it is honestly the easiest habit ever.

Makes: 6 bars
Prep Time: 10 minutes
Freeze Time: 2 hours

Ingredients:

• 3/4 cup organic corn flakes, crushed
• 3 scoops beeya seed cycling blends
• 1/3 cup drippy peanut butter
• 3 Tbsp tsp maple syrup
• 1 Tbsp coconut oil
• 1 tsp molasses, optional
• 1/4 cup dark chocolate, chopped (+ ½ tsp coconut oil)

Instructions:

1. Crush: Add corn flakes to a bag and crush into small pieces.
2. Warm the Peanut Butter Mix: In a small saucepan over low heat, stir together peanut butter, maple syrup, molasses, and coconut oil until smooth.
3. Mix: Remove from heat and stir in crushed corn flakes and beeya seed cycling blends until everything is evenly coated.
4. Press: Press the mixture firmly into a small parchment lined dish or loaf pan. Freeze for 2 hours until firm.
5. Melt Chocolate: Melt chocolate chips with coconut oil until smooth.
6. Coat: Slice into 6 bars, then drizzle or dip in melted chocolate.
7. Set: Return to freezer for 10 minutes until chocolate hardens.