Description
These healthier buckeye balls are so simple and easy to make and they are a great healthy treat that everyone will love! They store great, making them a wonderful holiday gift or dessert for parties. These are gluten-free!
Ingredients
Scale
- 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 a slightly thick but still soft dough. Add a little bit more almond flour if the mixture is too sticky or wet to roll.
- 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 they 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 drips 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 buckeyes for at least 30 minutes to harden the chocolate.
- Remove and serve cold or at room temperature.
Notes
- Add extra almond flour if the mixture is too sticky or wet to roll. I like to add an extra tablespoon if needed.
- Use a small ice cream scoop to roll the peanut butter mixture into balls so they are all the same size.
- To store – store them in an airtight container in the refrigerator for up to 7 days.
- Prep Time: 10
- Category: Healthy Desserts
- Method: Chilled
- Cuisine: American
