Healthy Peanut Butter Buckeyes Recipe
So About These Buckeyes – My Snacktime Lifeline
Alright, friend, let me just say: if you think healthy doesn’t belong next to peanut butter buckeyes, well, you haven’t been raiding my kitchen at midnight—which, for better or worse, is where most of these tend to disappear. Buckeyes have always been a family staple around here (especially at Christmas, but also on some random Thursday nights). There was this one time at my cousin Jo’s potluck when I thought I’d be clever and sneak in a healthy batch and see if anyone noticed…let’s just say it was a win. Kinda. Uncle Ray is still suspicious of anything labeled ‘better for you.’ Oh well.
Why I Keep Making These (Especially When I Shouldn’t)
I make this Healthy Peanut Butter Buckeyes Recipe not just because my siblings hound me for it (they act like I’m stashing gold), but honestly because it’s the one treat I don’t feel like I need to defend. I’ll whip up a batch when I’m craving a sweet fix but would rather not see my gym shoes glaring at me later. My roommate grabs two at a time—she claims it’s for the extra protein, but between you and me, I think it’s for the chocolate. Sometimes the dough sticks to my hands, and it annoys me, but then I remember licking peanut butter off spoons as a kid and that makes up for it (sort of).
The Stuff You’ll Need (and What I’ve Swapped When in a Pinch)
- 1 cup natural creamy peanut butter (I usually use the runny kind, but once used the chunky version by mistake and honestly? Not bad!)
- 1/4 cup pure maple syrup (Honey works if you don’t have syrup, just use a bit less so it’s not too sweet)
- 2 tbsp coconut flour (Oat flour works, too, though you’ll need a bit more. Aunt Linda swears by almond flour, but I never notice the difference.)
- 1/2 tsp vanilla extract (Okay, sometimes I skip this. Don’t tell anyone.)
- 1/4 tsp sea salt (If your peanut butter is salted, you’ll wanna taste before adding more)
- 3.5 oz dark chocolate, about 70% (some days I use semi-sweet chips if they’re all I’ve got; Granddad used to make his with milk chocolate but I like the punchiness of dark now)
- 1 tsp coconut oil (or a knob of butter if you ran out—don’t sweat it)
This is How I Do It (Don’t Panic If You Get Messy!)
- In a medium bowl, stir together the peanut butter, maple syrup, coconut flour, vanilla, and a pinch of salt. It’ll look a bit loose at first, but don’t freak out; just keep mixing. If it’s too sticky, more coconut flour (just a little at a time) will fix it—though sometimes I just put the bowl in the fridge for 10 minutes and that sorts itself out.
- Roll the dough into bite-sized balls. Here’s where I sneak one (shh). Put them on a lined baking sheet or plate. You should get about 14–18, depending how generous you’re feeling (or if you keep nibbling).
- Pop the tray in your freezer or fridge for at least 30 min. I tend to forget them and do something else… which, honestly, makes them even better.
- Melt the chocolate with the coconut oil. I use the microwave—30 seconds, then stir, then another 20 seconds or so. Or use a double boiler if you’re feeling fancy. If the chocolate looks a smidge lumpy, just keep stirring. That’s the only time I’m patient.
- Now, stick a toothpick in each ball and dip them into the melted chocolate, leaving the top bare so they look like buckeyes. If your dipping looks messy, join the club; it always gets better with practice, or at least that’s what I tell myself! Put them back on the tray, and repeat.
- Back in the fridge! Let the chocolate firm up (20–30 minutes, but you probably knew that already). Eat one now, because why wait?
The Bits I Learned the Hard Way
- If the dough won’t roll, just chill it. I tried adding more flour once and ended up with something that resembled a protein bar from the nineties—not my finest hour.
- Don’t use that super hard natural peanut butter sitting at the bottom of the jar. It’s a pain to mix, and the texture comes out weird.
- Washing chocolate off your hands is a pain. Sometimes I keep a damp tea towel nearby, but my husband just licks his fingers (to each their own, I guess).
Experiments (and One That Totally Flopped)
- Tried sunflower seed butter for a nut-free version—pretty tasty, actually.
- Added a little protein powder once—didn’t love it, kinda made the dough chalky (maybe I used too much?)
- White chocolate? Not my thing. Too sweet, but I suppose someone out there likes it. Maybe my neighbor Marge…
- Once I sprinkled flaky salt on top and nearly ate the whole batch myself. Highly recommend!
Don’t Have Fancy Stuff? Here’s How I Get By
- No cookie scoop? Use your hands or a regular old spoon—I go rogue and just guesstimate.
- Microwave’s dead? Melt your chocolate in a glass bowl over simmering water. Kind of old-school, and I always feel like a TV chef.
How I Attempt to Store Them (Spoiler: They Don’t Last!)
Supposedly, these keep great in an airtight container in the fridge for up to a week—but honestly, in my house, if they see tomorrow, it’s a miracle. Not kidding.
If You Want to Serve Them Up Nice
Sometimes I’ll set ‘em out with coffee after dinner, just like Mom used to do, or sneak one in a lunchbox with a cheeky note. My brother dips his in extra peanut butter, which is a bit over the top, but hey—it’s his rodeo.
Things I Learned the Ridiculous Way
- I tried rushing the chilling step—ended up with sticky, melted chocolate everywhere. Regret it every time.
- Tried ‘healthy’ supermarket peanut butter: didn’t blend well. From now on, I stick to my trusty jar with the squirrel label.
Questions Folks Actually Ask Me (and My Rambling Answers)
- “Do you really taste the coconut?”
Not really, but if you squint (tastebuds?) you might notice. The peanut butter’s the star here, promise! - “Can I freeze them?”
Yep—though I always forget about them and get a frosty surprise three weeks later. They’re good right out of the freezer, odd as that sounds. - “Is it okay if my chocolate’s a bit streaky?”
Absolutely; you’re not entering them in a baking show. They’ll get eaten either way. - “Is this really healthy?”
Well, it’s healthier than grandma’s original—less sugar and no butter, but it still tastes like a treat. Moderation, I suppose!
—Oh, one last thing: I told myself I wouldn’t snack on these before dinner, but here we are. I guess old habits die hard, right?
Ingredients
- 1 cup natural creamy peanut butter
- 3/4 cup almond flour
- 1/4 cup pure maple syrup
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
- 1 cup dark chocolate chips
- 1 teaspoon coconut oil
Instructions
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1In a medium bowl, mix together peanut butter, almond flour, maple syrup, vanilla extract, and sea salt until a thick dough forms.
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2Line a baking sheet with parchment paper. Scoop about 1 tablespoon of dough per buckeye and roll into balls. Place on prepared baking sheet.
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3Freeze the peanut butter balls for 20 minutes to firm up.
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4In a microwave-safe bowl, melt the dark chocolate chips with coconut oil in 20-second intervals, stirring until smooth.
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5Use a toothpick to dip each chilled peanut butter ball into the melted chocolate, leaving the top exposed. Place back on the baking sheet.
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6Refrigerate until the chocolate is set, about 10 minutes. Enjoy or store in the fridge.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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