These healthier buckeye balls are literally a dream no-bake dessert. Something you can indulge in but still feel good about it. Made with melty dark chocolate, creamy peanut butter, maple syrup, and vanilla, these buckeye balls will become your new go-to healthy dessert. Plus they are vegan and gluten free so everyone in your life can enjoy them.

I love the combination of peanut butter and chocolate, I mean who doesn’t right? Reese’s peanut butter cups are my favorite candy as well as my kids favorite. There is just something so tasty about that classic combination that I JUST LOVE.

Which means that these gluten free buckeye balls were destined to be created and the new go to dessert in our house at the moment. Now, these are not traditional buckeye balls since they are slightly healthier with less sugar, butter, or gluten but nobody will ever know the difference, they are that good.

What makes these Buckeye Balls healthier?

They contain much less sugar than the traditional recipe
There is no butter or additional fat added, only real peanut butter
They are dipped in smooth dark melted chocolate that also has less sugar and fat in it.
Gluten free almond flour replaces the white flour or powdered sugar that is usually included in this type if treat.
Dairy-free and vegan

Why you will love this recipe

It takes only 10 minutes of active time to make, the rest is chilling time.
Only requires a few very simple ingredients that you likely already have.
It is an easy dessert that anyone can enjoy!
The perfect ratio of peanut butter to chocolate that just melts in your mouth.
It requires absolutely no baking!

Ingredients needed to make these healthier buckeye balls

How to make gluten free buckeye balls

In a medium size mixing bowl, mix together the peanut butter, almond flour, maple syrup, vanilla, and salt until it forms a slightly thick but still soft dough.
Roll the dough into even size balls. I used a teaspoon and measured out 2 teaspoons per ball to keep them all the same size. This recipe will yield about 20-25 balls.
Insert a toothpick in the center of each ball for easy dipping.
Chill for at least 30 minutes.
Melt the chocolate. Pour the chocolate chips into a microwave safe bowl and heat in 30 second intervals, stirring in between each interval. This takes about 60-90 seconds. Once 90% of the chocolate is melted, stir the chocolate to melt the rest of it. Let it cool for 2-3 minutes and stir it.
Dip each peanut butter ball 2/3 of the way into the chocolate, leaving a little bit of the peanut butter exposed. That is the “buckeye” part of the recipe. Shake them a little bit to let some of the excess chocolate drip off.
Place them onto the baking sheet as you dip them. Chill them for 30 minutes.
Remove the toothpicks. You can either leave the hole in the center made by the toothpick or carefully pinch the dough to close it up. Then chill them for another 30 minutes to allow the chocolate to harden, then enjoy!

These are just the best cute little dessert you can make and have all week long, take to a party, or even keep in your freezer. I kept them bite size so you can have more but you could also make them larger if you prefer. I am really into the smaller size treats right now and I just love how adorable these came out.

Can you freeze these buckeye balls?

Yes, these freeze really well in a freezer-friendly container for up to 2 months. When ready to eat, just leave them on the counter or in the refrigerator to defrost and soften.

Recipe tips and variations

You can use natural creamy peanut butter like I used in this recipe or creamy almond butter. The almond butter makes the dough a little more wet so you may need to add in a bit more almond flour 1 tablespoon at a time to thicken it up enough to roll into balls. How much more almond flour you need to add will depend on the type of almond butter you use. I used Barney’s creamy almond butter when I was testing this since it has a similar consistency to peanut butter.
If you prefer to roll the balls a little bit bigger then go ahead, I just recommend that you measure them so they are all similar in size for look and to allow the chilling time to be the same. Like I noted in the post, I used 2 teaspoons of dough per ball and they were the perfect size.
I added a teaspoon of coconut oil to the chocolate chips before I melted them so it would be a little bit more runny, making it easier to dip the balls. You could also use butter in place of the coconut oil if you don’t have any.
You will want to use the standard size toothpicks and not the larger ones. If one of the balls falls off of the toothpick when you are dipping it, then just fish it out carefully with a fork or spoon. It will be fine.
Many people leave the hole left from the toothpick in the buckeye balls and don’t bother closing it up. So it is up to you. To easily close up the holes, just lightly pinch and smooth the top of each ball after you are done dipping them in the chocolate.
These buckeye balls store very well in a container in the refrigerator for up to 2 weeks or in a freezer-friendly container in the freezer for up to 2 months.

Here are some other no-bake recipes you may also love

Chocolate No-Bake Energy Bites

Healthy Chocolate Protein Shake

Vegan Chocolate Mousse

I hope you try this recipe. If you do then please leave a rating and comment below. I would love to hear how yours turned out.

Simple Gluten Free Buckeye Balls

Author: Amy
Prep Time: 10
Total Time: 10
Yield: 20–25 balls 1x
Diet: Gluten Free

Print Recipe

Description

These healthier buckeye balls are literally a dream no-bake dessert. Something you can indulge in but still feel good about it. Made with melty dark chocolate, creamy peanut butter, maple syrup, and vanilla, these buckeye balls will become your new go-to healthy dessert. Plus they are vegan and gluten free so everyone in your life can enjoy them.

Scale

Ingredients

1 cup creamy peanut butter – I used Skippy’s Natural Peanut butter
1 + 1/3 cup blanched almond flour – I used Bob’s Red Mill brand
1/4 cup real maple syrup
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 cups dark chocolate chips
1 teaspoon solid coconut oil

Instructions

Line a medium size baking sheet with parchment paper. In a medium size mixing bowl, combine the peanut butter, almond flour, maple syrup, vanilla, and salt. Mix with a hand mixer or stand mixer until it forms into a slightly thick but still soft dough.
Use a teaspoon to measure out 2 teaspoons of dough and roll it into a smooth ball between your hands and place it onto the lined baking sheet. Continue until you have rolled all of the dough into 20-25 balls. Insert a toothpick into the center of each ball and chill them in the refrigerator for at least 30 minutes.
When the balls are ready, it’s time to melt the chocolate. To melt the chocolate, place the chocolate chips into a microwave safe bowl with the coconut oil. Microwave on high in 30 second intervals stirring in between each interval until most of the chocolate chips are melted. This took about 90 seconds in my microwave. You do not want all of the chocolate chips to melt since it could burn. Once 90% of them are melted, remove the bowl and stir to melt the rest of the chocolate chips.
Carefully dip each ball into the chocolate about 2/3 of the way leaving a little bit of the peanut butter ball exposed. This is what gives it the “buckeye” name. Let some of the excess chocolate drip off of the balls then place each one carefully back onto the baking sheet.
Once you have dipped all of the balls, remove the toothpicks and pinch and smooth the top of each ball to close up the holes if you choose to do so. Chill the buckeye’s for at least 30 minutes to harden the chocolate.
Remove and serve cold or at room temperature.

Notes

You can use natural creamy peanut butter like I used in this recipe or creamy almond butter. The almond butter makes the dough a little more wet so you may need to add in a bit more almond flour 1 tablespoon at a time to thicken it up enough to roll into balls. How much more almond flour you need to add will depend on the type of almond butter you use. I used Barney’s creamy almond butter when I was testing this since it has a similar consistency to peanut butter.
If you prefer to roll the balls a little bit bigger then go ahead, I just recommend that you measure them so they are all similar in size for look and to allow the chilling time to be the same. Like I noted in the post, I used 2 teaspoons of dough per ball and they were the perfect size.
I added a teaspoon of coconut oil to the chocolate chips before I melted them so it would be a little bit more runny, making it easier to dip the balls. You could also use butter in place of the coconut oil if you don’t have any.
You will want to use the standard size toothpicks and not the larger ones. If one of the balls falls off of the toothpick when you are dipping it, then just fish it out carefully with a fork or spoon. It will be fine.
Many people leave the hole left from the toothpick in the buckeye balls and don’t bother closing it up. So it is up to you. To easily close up the holes, just lightly pinch and smooth the top of each ball after you are done dipping them in the chocolate.
These buckeye balls store very well in a container in the refrigerator for up to 2 weeks or in a freezer-friendly container in the freezer for up to 2 months.

Category: Healthy Desserts
Method: Chilled
Cuisine: American