Healthy Low-Sugar Peanut Butter Buckeye Balls
I knew from all the responses I got to the Rainbow Protein Bars recipe that you would probably like this recipe for Peanut Butter Buckeye Balls as well. I love having these in the frig for a quick snack or for those times after a meal when I really want a bite of something sweet but don’t a need a whole dessert.
I’m giving two options for the chocolate coating- one made with chocolate chips and one made completely from scratch. The chocolate chip coating is much easier to use when dipping the balls. It forms a thicker shell and doesn’t melt as easily as the made-from scratch version when you’re eating them. I’m including the made-from-scratch version because my husband actually prefers the sweetness and coconut flavor of it and it’s a good option if you don’t want to use chocolate chips.
Peanut butter balls:
1 cup peanut butter
4 T. melted butter
1/4 cup ground flax seed OR almond flour
1/4 cup vanilla whey protein powder
1/4 cup coconut flour
3-4 T. coconut sugar (taste the mixture to determine how sweet you want it)
1/2 tsp vanilla extract
Chocolate coating I:
1 T. coconut oil
1/2 cup chocolate chips
OR:
Chocolate coating II:
1/4 cup melted coconut oil
2 T. honey
1 T. cocoa powder
1 T. peanut butter
Combine all peanut butter ball ingredients and mix thoroughly. Place bowl in the frig for a few hours to firm up.
Shape into 1” balls (I scooped the mixture with a cookie dough scoop and then rolled it between my palms.) Place in the freezer or frig to harden.
For chocolate coating I: Meanwhile, melt the coconut oil and chocolate chips. When the peanut butter balls are hardened, use a toothpick to dip them in chocolate. Place on parchment-lined tray and return to the frig to harden again.
For chocolate coating II: Combine all ingredients. If the mixture is runny, place in the frig for a few minutes to cool the coconut oil until the mixture is slightly thickened. When the peanut butter balls are hardened, use a toothpick to dip them in chocolate. Place on parchment-lined tray and return to the frig to harden again.
Makes about 18.
Recipe feedback:
"Delish! The perfect treat. We Loved them." ~Katie O.