The classic holiday treat made a bit healthier with almond flour and dark chocolate.
- 1 cup natural creamy peanut butter
- ¾ cup coconut or almond flour
- ¼ cup maple syrup or honey
- 1 cup dark chocolate chips
- 1 tablespoon coconut oil
- Line a baking sheet with parchment paper.
- Place the peanut butter in a glass measuring cup. Microwave 15-20 seconds. Stir in the flour and maple syrup or honey until combined. Refrigerate the mixture 15-20 minutes or until the mixture is firm enough to roll into balls.
- Use a cookie scoop to form 1 tablespoon-sized balls and place them on the parchment-lined cookie sheet. Place the peanut butter balls back into the refrigerator 30-60 minutes or until firm.
- Place the chocolate chips and coconut oil into a glass mixing bowl. Microwave in 30 second increments, stirring the mixture in between increments, until the chocolate and oil is melted.
- Dip each peanut butter ball into the chocolate to cover about ¾ of the ball (leave the tops exposed). Place the buckeyes back on the parchment paper, then back into the refrigerator for 60-90 minutes or until the chocolate is set. Once set, transfer the buckeyes into an airtight container with pieces of parchment paper in between layers. Store in the refrigerator up to 1 week.
Substitution Tip: Try this recipe with almond or cashew butter instead of peanut.
- Serving Size: 1 buckeye
- Calories: 122
- Sugar: 5g
- Sodium: 8mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: treat, dessert, holiday, peanut butter