You will never guess this Buckeye Balls recipe is made with just seven healthy ingredients! Using almond flour and maple syrup to sweeten, dipped in chocolate for a delicious treat. Gluten free and vegan friendly, quick and easy. These are a must!
This post is sponsored by Bob’s Red Mill. I’m thrilled to be partnering with such a great company again for this year. Thank you for supporting the brands that help Fit Mitten Kitchen bring you new recipes! As always, all opinions expressed are my own.
Pretty sure peanut butter and chocolate is one of the best combinations ever invented.
Whoever came up with it probably deserves the nobel peace prize.
Buckeyes always remind me of the holidays and cookie trays but really there is never a wrong time to enjoy them!
Best Healthy Buckeye Recipe!
I can almost guarantee you, whoever you share these with, will have no idea they’re made healthy with just a few basic ingredients.
To be honest, I am not even sure what’s in a traditional buckeye recipe, I just knew I needed to make a healthier version for you!
We’re using some basic pantry staples in this buckeye balls recipe.
The ingredient we’re using to help hold these healthy buckeyes together is:
Bob’s Red Mill Almond Flour
This particular flour is made from blanched whole almonds, whereas almond meal is made from raw whole almonds with the skins on.
You’ll want to use “Super Fine Almond Flour” for the best results.
Just 7 Ingredients
- creamy peanut butter – I used a drippy, nothing added creamy natural peanut butter.
- pure maple syrup – the liquid sweetener of choice. Honey or agave syrup also work.
- vanilla extract – for flavor.
- Bob’s Red Mill Super Fine Almond Flour – This creates the cookie dough like texture and helps the buckeye balls hold their shape.
- salt – just a pinch if you’re using unsalted peanut butter.
- chocolate – I like dark chocolate here. A quality chocolate is always a good choice for dipping. Pick your favorite bar or chocolate chips.
- coconut oil – This helps smooth out the chocolate a bit but if you find your chocolate is already nice and smooth for dipping, you can leave out.
But Can I use Almond Meal in this Recipe?
I hear ya – sometimes you only have one kind of flour on hand and you don’t want to buy a fresh bag.
While I haven’t tested this buckeye balls recipe with almond meal, it would likely work okay in this recipe. Just make sure it’s Bob’s Super Fine Almond Meal and start with 3/4 cup before adding anymore to dough mixture.
How to Make Buckeye Balls
Making healthy buckeye balls is super easy and relatively quick. Thanks to just seven ingredients and pantry staples, you’ll have this classic dessert ready in no time.
Step 1 – Mix Peanut Butter
Start by combining the peanut butter, maple syrup, and vanilla until smooth.
Step 2 – Add Almond Flour
Add in Bob’s Red Mill Almond Flour and salt, stirring until the peanut butter mixture is fully combined. Use your hands at the end as necessary.
Step 3 – Make Dough Balls
Use a small cookie scoop to shape the mixture into the perfect sized ball of dough, then roll the ball between your palms until smooth.
Step 4 – Freeze
Make sure to freeze the balls for 30 minutes before you dip them in chocolate.
Step 5 – Dip in Chocolate
Melt the chocolate in a small saucepan over low heat, stirring until smooth. Once your chocolate is ready, take a toothpick and stick it into the center of the peanut butter ball, dip into the melted chocolate, and place back on parchment lined (or silicone mat) baking sheet.
TIP: After 30 minutes, take the peanut butter balls out and roll until smooth one more time. Pop back in the freeze while you’re melting your chocolate.
Step 6 – Smooth Out Holes (Optional)
If you’d like you can gently smooth out the toothpick holes with your finger. Or leave them as is!
Best Buckeye Tips
- Use a small cookie scoop to get even peanut butter balls.
- Roll between the palms of your hand until smooth.
- Make sure the balls are very cold before dipping into chocolate.
- Use a small but deep bowl for the chocolate so you can dip the peanut butter ball right in and out, without having to swirl it around to coat.
- Let the excess chocolate drip off before placing back on the parchment paper for a clean edge.
- Can I use almond butter? – Yes of course! You can also sub with cashew butter, or sunbutter, or tahini or a blend of these. If using tahini, I’d recommend pairing it with cashew or almond butter and maybe adding one tablespoon coconut sugar.
- Are these paleo? – Because these buckeye balls use peanut butter, they are not considered paleo. But they are gluten-free. And they can be made paleo friendly by simply using your choice of nut butter.
- Can I use coconut flour? – I did not test these with coconut flour, and coconut flour is also much more absorbent, so please don’t substitute 1-to-1 here! My best guess is that you’d use maybe 4 tablespoons, but I haven’t tried that myself.
- Can I use oat flour? – This recipe is adapted from my no bake cookie dough bars, which also uses oat flour so YES, you can sub oat flour here. I’d use just one cup.
- Can I use chocolate chips? – You can use whatever chocolate you’d like, you just need about 8 ounces, melted. About 1 1/4 cup of chips is equal to 8 ounces.
Storing Buckeye Balls
This recipe can be stored in the fridge or at room temperature. Just make sure to keep in an airtight container. If freezing, allow the buckeyes to come to room temperature before enjoying.
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley
- 1 cup all-natural creamy peanut butter (just peanuts, nothing added)
- 1/4 cup pure maple syrup
- 1/2 tsp vanilla
- 1 cup + 2 TBSP Bob’s Red Mill Super Fine Almond Flour
- 1/4 tsp salt (if using unsalted peanut butter)
- 8 ounces dark chocolate (equal to about 1 heaping cup chips)
- 1 tsp coconut oil (optional)
In medium bowl combine peanut butter with maple syrup and vanilla extract until smooth. Add in Super Fine Almond Flour and salt, combining until dough forms (use hands at end as needed). You should have a soft cookie dough-like texture.
Using small cookie scoop (about 1 heaping tablespoon), scoop dough onto parchment lined baking sheet. Roll dough ball until smooth and place back on the baking sheet. Place in freezer for 20 minutes. After 20 minutes, roll again getting the balls really smooth, then place back in fridge while you melt chocolate.
Meanwhile, melt chocolate over low heat, stirring until smooth and fully melted. If you want a smoother chocolate, add coconut oil. Transfer chocolate to a heat proof small deep bowl (if possible – this will allow you to get a good dip in without messing with the dough ball too much).
Using a toothpick, dip peanut butter balls into melted chocolate and set back onto parchment paper baking sheet. Option to gently smooth over toothpick hole if you’d like.
Place cookie sheet in fridge until chocolate has fully set, about 15 minutes or so.
Buckeyes can be stored at room temperature or in fridge, in airtight container.
This recipe was adapted from my No Bake Cookie Dough Bars, which works well with almond flour OR oat flour. Use 1 cup oat flour if looking for an almond-free alternative.
If you’re looking for a peanut-alternative I suggest cashew butter, almond butter, tahini, sunbutter, or a mix of these. Just make sure the butter you’re using is creamy.
Nutrition information approximate.
- Serving Size: 1/30
- Calories: 105
- Sugar: 4g
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 3g