Salted Buckeye Balls
These no-bake buckeye balls are an upgrade from your traditional recipe. They are plenty sweet and filled with better-for-you ingredients.
Servings Prep Time
25Buckeye Balls 1hour
Servings Prep Time
25Buckeye Balls 1hour
  • 1cup natural peanut butter (oily kind works best)the only ingredient should be peanuts (salt is OK too)
  • 1/4cup coconut oil or Kerrygold butter, softened
  • 1/4cup pure maple syrup
  • 1tsp. pure vanilla extract
  • 1 cup gluten-free rolled oats, pulsed in food processor or blender until fine
  • 2pinches Sea salt
  • 3/4cup dark chocolate chipsEqual Exchange Bittersweet Chocolate Chips (70% cacao)
  • 1tsp coconut oil or Kerrygold butter
  • Maldon sea salt flakes
  1. Give peanut butter a good stir to incorporate oil evenly throughout. In a mixing bowl, stir together peanut butter and softened coconut oil or butter. Add maple syrup and vanilla, stir to combine. Next mix in oat “flour” and and salt and stir again until combined. Place bowl in freezer for 15 minutes to firm up mixture, which will make it easier to roll into balls.
  2. Line a baking sheet with parchment paper. Roll dough into small balls (about 25ish). Then place baking sheet in freezer for 30 minutes.
  3. While dough is freezing, fill a small saucepan halfway with water and set it to medium-low heat. Place a large ceramic or metal bowl on top and pour in the chocolate chips and coconut oil or butter. Stir occasionally until completely melted.
  4. Remove peanut butter balls from freezer and dip one at a time in the dark chocolate mixture. Roll around to make sure covered, leaving a little open space at the top so it resembles a buckeye. Using two spoons, remove them from the chocolate and place on the parchment lined baking sheet. Sprinkle with flaked salt before chocolate dries.
  5. Place tray back in freezer for 10 minutes to firm up, then store in an airtight container or freezer bag in either the freezer or fridge.