Your favorite peanut butter chocolate treat gets a makeover with this healthy buckeyes recipe, perfect for a healthy holiday dessert or snack! free from: wheat/ gluten, dairy, soy, egg, shellfish, fish, tree nuts
Combine garbanzo beans, peanut butter, dates, and vanilla in food processor. (If adding optional collagen peptides for added protein, you can add here, too!) Process for 5-10 minutes (depending on the size and strength of your blender), occasionally stopping to scrape down sides. Stop when everything is one, smooth, homogenous mixture.
Refrigerate peanut butter filling for 30 minutes to make for easier ball rolling.
Roll into 20 balls (approximately 2 tablespoons each). If your kitchen is warm or it's a warm day, you may need to chill again another 10-20 minutes before dipping in chocolate.
Melt dark chocolate chips with coconut oil. You can use a double boiler, or you can use the microwave. If melting in the microwave be sure to microwave just 30 seconds at a time, stirring before adding more time.
Dip each peanut butter buckeye into the chocolate (about 1/2 to 3/4 of the way up the sides of the ball to get the classic buckeye look). Remove ball with a fork. Gently tap the wrist of the hand holding the fork to remove excess melted chocolate. Slide a toothpick underneath the fork tines to scrape off any excess melted chocolate dripping down. Gently transfer to a silicone baking sheet or parchment paper lined baking sheet.
When all buckeyes are coated, refrigerate another 30 minutes until set.
I recommend storing in the refrigerator, although they can be left out at a party. Enjoy!
Notes
Nutrition information is for one buckeye WITH the collagen peptides added. Without collagen peptides, each buckeye is: 100 kcal, 11 g carbohydrates, 1 g fiber, 6 g sugar, 5 g total ft, 2 g saturated fat, 4 g protein, 141 mg potassium, 91 mg sodium, 0.2% DV Vitamin A, 2.7% DV calcium, 2.7% DV iron.