Ingredients
Scale
- 1 cup natural peanut butter
- 1/2 cup coconut flour
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 12 ounces dark chocolate (at least 70% cacao)
- 1 tablespoon coconut oil
Instructions
- In a large bowl, combine the peanut butter, coconut flour, honey or maple syrup, vanilla extract, and sea salt. Mix until a smooth and slightly stiff dough forms.
- Roll the peanut butter mixture into 1-inch balls. Place them on a parchment-lined baking sheet and gently press a small indentation into the top of each ball using your finger. Freeze for at least 20 minutes to firm up.
- While the peanut butter balls are freezing, melt the dark chocolate and coconut oil in a double boiler or microwave in 30-second intervals, stirring in between, until smooth and melted.
- Remove the peanut butter balls from the freezer. Dip each ball into the melted chocolate, leaving a small peanut butter circle exposed at the top to resemble a buckeye. Use a fork to lift them out and gently tap off any excess chocolate.
- Place the dipped buckeyes back on the parchment-lined baking sheet. Refrigerate for at least 15 minutes, or until the chocolate is set.
Notes
For a smoother chocolate coating, add an extra 1/2 teaspoon of coconut oil. Store the healthy buckeyes in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. For a nut-free version, substitute sunflower seed butter or tahini for the peanut butter. You can use sugar-free syrup as a sweetener for a lower sugar treat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 buckeye
- Calories: 120
- Sugar: 4g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg