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Healthy Peanut Butter Buckeyes

A guilt-free, no-bake twist on the classic Ohio candy. Soft, naturally sweetened peanut butter balls partially dipped in rich dark chocolate and sprinkled with flaky sea salt.
Print Recipe
Prep Time 20 minutes
Chill time 30 minutes
Total Time 50 minutes
Servings: 20 balls
Course: Dessert, Snack
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Peanut Butter Filling
  • 1 cup natural creamy peanut butter well stirred
  • 0.33 cup pure maple syrup
  • 0.5 cup almond flour blanched
  • 1 tsp vanilla extract
  • 0.25 tsp sea salt
Chocolate Coating
  • 1 cup dark chocolate chips or chopped dark chocolate bar
  • 1 tbsp coconut oil refined
  • 1 pinch flaky sea salt for garnish

Equipment

  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • Microwave-safe bowl

Method
 

  1. In a medium bowl, mix together the natural peanut butter, maple syrup, and vanilla extract until smooth.
  2. Gradually stir in the almond flour and sea salt until a soft, moldable dough forms. If it's too sticky, add a bit more almond flour.
  3. Scoop about 1 tablespoon of dough at a time and roll into smooth balls. Place them on a parchment-lined baking sheet.
  4. Place the baking sheet in the freezer for at least 30 minutes to firm up the peanut butter balls.
  5. In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second increments, stirring until completely melted and smooth.
  6. Using a toothpick or a fork, dip each chilled peanut butter ball partially into the melted chocolate, leaving a small circle of peanut butter exposed at the top.
  7. Place the dipped buckeyes back onto the parchment paper and immediately sprinkle the tops with a tiny pinch of flaky sea salt.
  8. Return to the refrigerator or freezer for 15-20 minutes until the chocolate shell is completely set before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.