Peanut Butter: I like to use natural peanut butter because it doesn’t contain additives or preservatives that normal peanut butter has (or make your own homemade peanut butter in 10 minutes). However, using normal peanut butter is fine as well. If you are allergic to peanuts, you can substitute the peanut butter with equal quantities of almond butter, cashew butter, or other nut butters or seed butters of your preference. 

Coconut Oil: I prefer using refined coconut oil in this buckeyes recipe because it has a neutral flavor (as opposed to extra virgin coconut oil that has a strong coconut taste). You may also use vegan butter instead. If you are not lactose-intolerant, you may use butter instead, but I would not recommend that you substitute the coconut oil with other vegetable oils in this peanut butter buckeyes recipe because you need an oil that solidifies at low temperatures to keep the dough firm and easily shapeable.

Powdered Sugar: I prefer using powdered sugar as opposed to normal caster sugar to make these buckeye balls because normal sugar may result in a gritty texture (and you can actually feel the sugar crystals). NOTE: If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit sweetener (a 1:1 powdered sugar substitute that has zero glycemic index).

Coconut Flour: I use coconut flour because it is lower in carbohydrates and because of its ability to soak up moisture, but you can also substitute it with gluten-free flour (I would add a little bit more flour than the amount of coconut flour specified, but it depends on your blend. Add a bit of flour at a time until the dough is easily shapable). 

Chocolate Chips: I used vegan dark chocolate chips, but if you are not vegan or lactose-intolerant, go ahead and use normal semi-sweet chocolate chips instead.

Storing: To store, place the peanut butter buckeyes in an airtight container in a single layer and store in the refrigerator for up to 10 days. To freeze, place the buckeye balls in a freezer-safe container in a single layer and store in the freezer for up to 3 months. Let the peanut butter balls thaw completely overnight in the fridge before enjoying.