This no-bake peanut butter buckeyes recipe is the perfect bite-sized treat with our favorite peanut butter and chocolate combination! These easy buckeye balls make an amazing dessert for Thanksgiving and the holidays, are just the right amount of sweet, and are also gluten-free and vegan! Make a batch or two and keep them handy so you’ll always have something fun to snack on!
- Prepare Peanut Butter Dough: In a medium mixing bowl, combine the peanut butter, melted coconut oil, powdered sugar, and coconut flour. Mix very well until you get a homogeneous dough.
- Chill the Dough: Let the dough chill it the refrigerator for at least 30 minutes until it is relatively hardened and easy to shape and mold.
- Shape the Peanut Butter Balls: Scoop 1 heaping teaspoon of dough and roll it into a ball with the palms of your hands. Place the balls on a parchment-lined plate and chill in the freezer for at least 30 minutes until hardened.
- Prepare Chocolate Coating: In a small deep bowl, combine the chocolate chips and coconut oil and heat in the microwave for 30-seconds intervals, mixing well after each interval until you get a smooth and glossy mixture (it took me 2 intervals in total – 60 seconds) to get the chocolate to melt and become smooth.
- Dip the Peanut Butter Balls in Chocolate: Use a toothpick to poke each peanut butter ball and dip it in the chocolate mixture, rotating the ball to cover most of it, leaving a small circle uncoated at the top. Place the coated buckeye balls on a parchment-lined plate and let them chill in the freezer for at least 15 minutes, and then use your finger to spread out the dough at the top to cover up the hole made from the toothpick before serving or eating.
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). 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 Lakanto 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.
- Category: Desserts
- Method: Microwave
- Cuisine: American
Keywords: peanut butter buckeyes, buckeyes recipe