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Instructions. In a mixing bowl, combine all the ingredients except for the dark chocolate: 1 cup creamy peanut butter, ¼ cup coconut flour, ⅛ teaspoon sea salt, 2 tablespoons maple syrup, and 1 teaspoon vanilla extract. Mix well to combine. Allow the batter to rest for ~15 minutes to allow the coconut flour to soak up all the liquid.
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If peanut butter or nut butter is on the thicker side, heat slightly over medium-low heat along with coconut oil until it achieves a smooth flowing consistency. Once dough is mixed well, place in fridge for 15 minutes. Roll dough into 24 balls, about 1 heaping Tbsp. of dough per ball.
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First, line a baking sheet or cutting board with parchment paper. Set aside. In a large bowl, add peanut butter, almond flour/coconut flour, maple syrup/honey, vanilla extract, and salt. Mix together until evenly combined. Since every brand of peanut butter has a different consistency, you may need to adjust the recipe.
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10 tablespoons (5 ounces or 140 grams) unsalted butter, melted and cooled. 12 ounces (340 grams) dark chocolate (60 to 72%), coarsely chopped. Make the filling: In the bowl of an electric mixer, beat the cream cheese and peanut butter together until combined. Add the graham cracker crumbs and beat for 10 seconds.
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Set aside. Mix together peanut butter, confectioner's sugar, butter, vanilla extract and salt with an electric mixer until well combined. Using a 1 teaspoon cookie scoop (or two teaspoons), scoop individual balls and place onto the parchment paper. Place in freezer for 15 minutes to harden.
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Roll into balls and refrigerate for 30 minutes. In a small bowl, melt chocolate chips and coconut oil on 30 second increments in the microwave. Once melted, use a fork to lower the balls into the chocolate, covering 2/3 of the ball in chocolate. Lift the balls back out and place on tray. Repeat until all are dipped.
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Buckeyes. Cream together 1 cup of peanut butter, 6 Tbsp of butter, 1 tsp vanilla, and 1/2 tsp fine salt in a large bowl with a hand mixer or stand mixer fitted with a whisk attachment until smooth and combined. Add in 2 1/4 cups powdered sugar and mix on low until combined. The dough should be thick.
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Form into bite size balls and refrigerate for 10 minutes. Meanwhile melt the chocolate chips. Using two folks dip the coconut balls into the chocolate bowl, far enough to cover most of the surface. Gently move the coconut balls from fork to fork to allow the excess chocolate to drip. Place coconut buckeyes on plate or cookie sheet lined with.
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Leave a circle of peanut butter on top showing near the toothpick about the size of a nickel. Allow any excess chocolate drip back into the bowl, then place on the parchment paper. Place the pan in the freezer the buckeyes for at least 15 minutes. Remove the toothpick from each candy.
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Make the peanut butter filling: Start by adding butter and peanut butter to a stand mixer with the paddle attachment. Beat until smooth and creamy, 2-3 minutes. Add vanilla, powdered sugar and salt and mix until combined. Roll into balls / chill: Roll into balls and place on a baking sheet lined with parchment paper.
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Once the chocolate coating is hard, transfer to a freezer-safe container and store in the freezer. Even when frozen, these buckeyes are bitable. Freezing keeps them nice and firm. You can let them set out for a few minutes before eating to soften up if you like. Yields approximately 60 buckeyes.
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Coconut Buckeyes: Add some finely shredded coconut to the peanut butter mixture or roll the finished buckeyes in coconut flakes for a tropical feel. Double Chocolate Buckeyes: Mix some mini chocolate chips into the peanut butter mixture for a double dose of chocolate goodness. Buckeye Bars: Transform the classic buckeyes into easy-to-eat bars.
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Form the mixture into tablespoon-sized balls (you should get about 72 (1/2-ounce) balls) and place in a single layer on the prepared baking sheet. Refrigerate until very cold and firm, at least 2 hours. Melt the chocolate. Melt the chocolate with the coconut oil in a double boiler, stirring until smooth.
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1. Measure the almond butter, vanilla extract, and salt into the bowl of a stand mixer fitted with the paddle attachment and blend until well combined. (Alternatively, you can use a hand mixer.) Beat in the powdered sugar, adding a few big spoonfuls at a time, about 3 additions. 2.
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Gradually add the powdered sugar while beating. Scrape down the sides of the bowl as needed using a rubber spatula and mix until well combined. Roll the dough into balls: Roll the mixture into one-inch balls and place them on a lined baking sheet. Chill the dough balls in the freezer for 30 minutes.
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Mix the ingredients. Mix peanut butter and honey with the coconut flour in a large bowl, using just enough flour to form a firm ball that stays together. Roll the Buckeyes. Roll into 1 inch peanut butter balls and place onto a wax or parchment paper lined baking sheet. Place the balls in the freezer for several minutes to firm them up.
