Vegan Buckeyes

These vegan buckeyes are a staple in my house on game day. The combination of the smooth peanut butter topped off with the dairy free chocolate ganache makes these buckeyes oh so delicious. This recipe is super simple to follow and is quite a crowd pleaser. 

Ingredients For These Vegan Buckeyes:

• Almond flour-The almond flour helps thicken the peanut butter allowing it to be rolled. Do not substitute this as not all gluten free flours are made equally. 
• Peanut butter-Be sure to buy pure peanut butter that does not contain any added oils, sugars and other processed ingredients. 
• Coconut milk-This is what we will use to make the nice and smooth chocolate ganache. 
• Coconut oil-The coconut oil helps smooth out these peanut butter balls. 
• Vanilla-The vanilla adds the perfect touch. You can skip if you do not have it.
• Maple syrup-The maple syrup sweetens these peanut butter balls as well as helps hold them together. 
• Sea salt-I love the sweet and salty combo, you can skip if you would like. 
• Dairy free chocolate- I like this brand. I would like to think any dairy free chocolate brand would work, but I have not tested it out. 

How To Make Vegan Buckeyes:

• First, combine all ingredients in a large bowl except the chocolate and coconut milk. Mix all ingredients throughout. Place the bowl in the freezer for 2 hours to allow the mixture to harden. 
• Next, once the two hours comes up, place the coconut milk in a saucepan and bring to a boil. Once the coconut milk starts boiling, remove the coconut milk from the heat and continuously mix in the chocolate until smooth. Now that the chocolate is smooth, use a 1 inch cookie scoop and scoop the peanut butter into 1 inch balls. Once you scoop them be sure to roll the balls. Add toothpicks to the ball and dip in the chocolate. 
• Note: if the chocolate starts to get hard, place it in the microwave for 15-30 seconds. 
• Once all of the buckeyes are dipped, place the tray in the fridge or freezer until ready to serve. 

Can I Freeze These Buckeyes?

• You sure can! I have kept a stash of buckeyes in the freezer for months. Still be sure to get the chocolate and peanut butter hard again by placing them in the freezer for an hour or so on a metal tray, then transfer to a sealed storage container. 

If you like this recipe, you will LOVE:

• Vegan Chocolate Truffles
• Paleo Olive Oil Cookies
• Paleo Pumpkin Bundt Cake With Chocolate Ganache

Hey-you’ve made it this far! If you make this recipe, I would love for you to give it a star ★ rating and review below. Make sure you are following me on Instagram, Pinterest, and Facebook too

Vegan Buckeyes

Course Dessert

Cuisine American

Keyword buckeyes, paleo

Prep Time 30 minutes

Freeze time 2 hours

Total Time 2 hours 30 minutes

Servings 15 buckeyes

Author Allianna Moximchalk

400kcal

Cost $8

Print Recipe Pin Recipe

Equipment

• ▢
  1 inch cookie scooper
• ▢
  baking sheet
• ▢
  soup pot
• ▢
  toothpicks

Ingredients

• ▢ 1/2 cup almond flour
• ▢ 1/2 cup maple syrup
• ▢ 1 tsp vanilla
• ▢ 2 cups peanut butter
• ▢ 1 pinch sea salt
• ▢ 1/3 cup coconut oil

For the ganache:

• ▢ 1/2 cup coconut milk
• ▢ 1 1/2 cup dairy free chocolate I like enjoy life

Instructions

• Place all of the ingredients except the coconut milk and chocolate in a bowl and mix. Place the batter in the freezer for 2 hours to stiffen.
  
• Take the batter out of the freezer and set aside and add the coconut milk to sauce pan and bring to a boil. Once the coconut milk boils, turn off the heat and add the chocolate. Whisk the chocolate continuously until it is melted throughout.
  
• Using a 1 inch scooper, scoop the batter into 15 small balls. Once you scoop the balls, roll them. Add a toothpick to the top and dip the balls in the batter. Place the balls on a baking sheet for the ganache to harden. Once you are done dipping, place the sheet in the fridge or freezer until ready to eat.
  

Notes

Hey-you’ve made it this far! If you make this recipe, I would love for you to give it a star ★ rating and review below. Make sure you are following me on Instagram, Pinterest, and Facebook too

Dairy & gluten free buckeye dessert alternative.

Serving: 1buckeye | Calories: 400kcal | Carbohydrates: 26g | Protein: 11g | Fat: 32g | Saturated Fat: 13g | Sodium: 162mg | Potassium: 264mg | Fiber: 4g | Sugar: 18g | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg

Tried this recipe?Tag me on instagram @alliannaskitchen!