Dark Chocolate Nut Butter Buckeyes

Craving something sweet after dinner or for a snack but not feeling invested enough in making a time-consuming dessert? These are the best and easiest dark chocolate nut butter buckeyes and will be your new go-to dessert to whip up in a pinch.

I could seriously eat so many buckeyes. They are the perfect sweetness paired with the savory of the nut butter; it’s a match made in heaven! You could use any nut butter or a combination of two different ones for these. I love the traditional peanut butter taste for these, but try different kinds of nut butters if you wish and see what you enjoy most!

These dark chocolate nut butter buckeyes also make a perfect quick snack. Make these in advance and keep them in the freezer in a mason jar for when you need a little something to curb the hunger. I always keep this raw cacao powder on hand to make buckeyes (among many other things).

When dipping the buckeyes into the chocolate I recommend placing them on a baking sheet lined with parchment paper. This just ensures easy transfer in and out of the freezer and that they are easy to remove once the chocolate has frozen.

The Best and Easiest Dark Chocolate Nut Butter Buckeyes

Craving something sweet after dinner or for a snack but not feeling invested enough in making a time-consuming dessert? These nut butter buckeyes will be your new go-to quick dessert.

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Ingredients Equipment Method

Ingredients

  

• 1/2 cup peanut butter
• 5 tbsp pure maple syrup
• 1 1/2 tsp vanilla extract
• 1/4 cup coconut flour
• 1 pinch sea salt
• 1/4 cup virgin coconut oil
• 1/4 cup raw cacao powder

Equipment

• toothpicks

Method

 

1. Line a large baking sheer with parchment paper.
2. In a large bowl, combine the peanut butter, three tablespoons of maple syrup, coconut flour, one teaspoon of vanilla extract, and a pinch of salt. Place in the freezer to firm up a bit to make them easier to roll into balls.
3. In the meantime, make the chocolate coating by combining the coconut oil, cacao powder, two remaining tablespoons of maple syrup, and 1/2 teaspoon of vanilla in a small saucepan. Melt over medium to low heat until all combined and smooth. Remove from the heat and allow the mixture to cool until almost at room temperature.
4. Remove the bowl from the freezer and roll the mixture into 10-12 small balls. Place a toothpick in the center and place back in the freezer while the chocolate coating continues to cool down.
5. Remove the balls from the freezer and dip the balls into the chocolate until all coated. Place the chocolate-coated balls back on the baking sheet without the toothpick and repeat with the remaining balls.
6. Once all are coated, place the tray back in the freezer for fifteen minutes or until hardened. The buckeyes store well in a mason jar in the freezer.