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.
- 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.
- 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.
- Prep Time: 10
- Category: Healthy Desserts
- Method: Chilled
- Cuisine: American