Peanut Butter Buckeyes! Who’s down for this gluten free, dairy free, vegan, paleo and keto friendly holiday treat?! I don’t know about you but I love peanut butter and chocolate together, especially during the holidays. This recipe takes only a couple minutes to whip up and is well worth your while! See sugar free notes below for the sugar free options!
Peanut Butter Filling:
1/2 cup natural peanut butter (or any nut butter you prefer)
1-2 TBS coconut flour (see recipe notes)
1-2 TBS maple syrup (see recipe notes)
1/2 tsp salt (if using unsalted nut butter)
4oz chocolate bar or 1/2 cup chocolate chips
1 tsp coconut oil
Mix together peanut butter, coconut flour, maple syrup and salt (if using) in a small dish. Make sure the mixture holds together and isn’t too runny (see recipe notes).
Roll mixture into small balls using the palms of your hands and place on a tray/plate lined with parchment paper. Freeze for 15 minutes.
Meanwhile, melt your chocolate and coconut oil together (in the microwave or on the stovetop) and stir until fully combined.
After 15 minutes remove the peanut butter balls from the freezer and dip them one by one in the melted chocolate with a fork.
Place the coated balls back on the parchment paper and freeze for another 15 minutes.
Enjoy straight from the freezer! Store in the fridge or freezer.
If you’re using a runnier peanut butter, you’ll need more coconut flour. Start with 1 TBS and add more until the mixture is firm enough to hold together.
If using pre-sweetened peanut butter, 1 TBS maple syrup is enough. If your peanut butter has no sugar, use a little more maple syrup.
Sugar Free Notes:
Use sugar free maple syrup instead of regular maple syrup (or use a few drops of liquid stevia instead)
Use sugar free chocolate for the chocolate coating (I like Lily’s Sugar Free Chocolate).
Who’s trying out these buckeyes this holiday season?🎄