I’ve never met so many people that don’t like peanut butter, until I moved to Europe. It seems that the rest of the world didn’t grow up eating peanut butter and jelly sandwiches like I did. Thus, many people don’t have the taste for it and find it disgusting. But, that doesn’t stop me from eating peanut butter. Oh no. I’ve found the brand I like at the natural food store, and I use peanut butter as I please.
This year, I wanted to make my favorite peanut butter filled holiday dessert: the buckeye. I posted the traditional recipe many years back, but this year, I gave it an upgrade: a version that doesn’t involve butter or margarine or heaps of powdered sugar. I’ll admit, the healthy buckeye is not quite the same as the ones my great Aunt Archie would hide in gift boxes at Christmas time (full story here), but this healthy rendition is pretty darn tasty, and leaves you feeling full and satisfied, rather than sugar hungover.
The best part? There is no baking required. So if you aren’t a baker but still want to bring something sweet and homemade to the holiday party, these guys are your best bet.
And for my peanut butter haters out there, I imagine these would taste pretty darn good with almond or cashew butter too.
- ½ cup //125 grams peanut butter (from 100% roasted peanuts)
- 6 tablespoons coconut flour
- 3-4 tablespoons maple syrup
- 1 teaspoon vanilla
- ¼ teaspoon salt
- ½ cup // 100 grams dark chocolate (or chips)
- Place the first 5 ingredients in a bowl and stir until combined. Take one tablespoon of dough and roll it into a ball. Place the ball onto a lined baking sheet. Repeat until all the dough is gone – about 10-12 balls. Place the balls in the refrigerator for 30 minutes, or until hardened.
- In a double boiler, melt the chocolate on low heat. Using a toothpick in the ball, dip the ball into the chocolate, covering most of the ball, except a small circle at the top (making it look like an eye). Place the ball back onto the baking sheet and repeat this process until you have dipped all the balls in chocolate. Place the baking sheet back into the refrigerator until the chocolate has hardened.
- Store in an airtight container for up to a week in the refrigerator.