HEALTHY-ISH BUCKEYES + GO FOR IT BUCKEYES!
You asked I delivered!!
- 1 cup all natural peanut butter (we used Kirkland All-Natural)
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/3 cup shredded coconut, pulsed in food processor
- 1/2 cup vanilla protein powder
- 2 tablespoons maple syrup*
- 1/2 cup dark chocolate chips
- 1 teaspoon coconut oil
- 1/2 cup sprinkles
- 1/2 cup shredded coconut, pulsed in food processor
- First, cover a baking sheet or plate that will fit into your freezer with parchment paper and set aside.
- Next, combine all ingredients for the Buckeyes into a medium-sized bowl. Mix until all ingredients are combined.
- Using a 1 tablespoon measuring spoon, scoop dough into your hand. Roll into a ball and place on parchment paper. Repeat.
- Place baking sheet in the freezer for about 20 minutes, or long enough for the balls to settle and firm up a bit.
- While your balls are chilling. Place chocolate chips in a small bowl. You want it to be big enough to fit the chocolate chips, but small enough so that you can dip the balls. Microwave for about 60-90 seconds, stirring every once in a while. Then, add in coconut oil and stir again.
- Once your balls have firmed up, it’s time to dip them into the melted chocolate! Place a ball on the end of a fork. Dip peanut butter ball into chocolate, leaving a ring at the top. Hold your fork with one hand and use your other hand to tap your wrist, so that any extra chocolate drips off.
- Finally, use a toothpick to slide the ball off the fork and into one of the toppings. Roll in shredded coconut or sprinkles and then place on parchment paper. Repeat.
- Place baking sheet or plate back into the freezer for around an hour to completely firm up the chocolate.
- Depending on how sweet you like things, you may need to add a little bit more maple syrup. I suggest adding up to 1 tablespoon more.
Storage: we recommend storing these Buckeyes in the fridge or freezer in an air-tight container. Because coconut oil is used in the chocolate, you risk melting if your house gets too warm.
GO FOR IT BUCKEYES
2 1/2 cups sifted confectioners’ sugar
1 cup smooth peanut butter
6 tablespoons unsalted butter, melted
1/2 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
8 ounces semisweet or bittersweet chocolate, chopped
1 teaspoon vegetable shortening
- Line a baking sheet with parchment. Beat the confectioners’ sugar, peanut butter, butter, vanilla and salt with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoonful mounds, and roll into balls; arrange them on the prepared baking sheet. Refrigerate until firm, about 20 minutes.
- Microwave the chocolate and shortening in a microwave-safe medium bowl in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about 2 minutes.
- Stick a toothpick or skewer into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate.
- Chill the buckeyes until firm, about 30 minutes. Smooth out the hole left by the toothpick with an offset spatula. Serve at room temperature or well chilled. Refrigerate in an airtight container for up to 5 days.