I am feeling pretty clever right now and it is really all by chance. If there is peanut butter and chocolate, I am a happy girl. The other day I threw together some Reese Cup like treats and was somewhat pleased. I scalded the chocolate a bit so they were definitely not photo worthy. Today I got back to it and was so tickled by what I realized. I figured out that this recipe can very easily be turned into a buckeye recipe. That made me an even happier girl. I am from the good old Buckeye state and so of course Buckeyes are a popular treat. The original recipe for these delights is not to be desired so these are a great alternative!
So if you haven’t noticed by now, I love my fruits and veggies, but I also love my treats. After lunch and dinner I have to have a little something sweet to feel complete most of the time. Dark chocolate is great with a few almonds but I also need to switch it up a bit. These are my new escape to heaven. The dates add a thickness to the peanut butter and give the filling the perfect texture.
There are several options for this recipe so stay with me on this one. Two different options for the chocolate coating can fit most dietary needs so do what works best. Also, I think the maple syrup is optional if you don’t want to add it. It just gives the peanut butter a bit of a richer flavor. I hope that you enjoy these and I have to remind myself about my recent moderation post when I make these, so hopefully that works out for you!
- 1 cup natural creamy peanut butter
- 1/4 cup 100 % pure maple syrup
- 2-3 pitted medjool dates
- 3/4 cup dark chocolate chips
- 2 T milk of choice
- 1 T coconut oil
- 3/4 cup cocoa powder
- 3/4 cup coconut oil liquified
- 2-3 T 100% pure maple syrup
- 1 tsp vanilla extract
- Dash of sea salt
In food processor, chop dates by pulsing several times and then running until small pieces.
Add peanut butter and maple syrup and process until thick and combined evenly.
Roll into whatever size balls or shape that you prefer and place on a dish lined with parchment paper.
Place in freezer for about 30 minutes.
Coating: For option 1: To make the chocolate coating, use a double boiler method. Fill a small sauce pan an inch or so with water, and bring the water to a boil. Place a glass bowl with chocolate chips and milk on top. Stir constantly until smooth. (Click here for photos).
Option 2: Whisk all ingredients in a small mixing bowl.
For truffles: Roll peanut butter balls into the chocolate and place back on parchment paper. Let set in the refrigerator for about one hour or place back in freezer to set more quickly.
For Buckeyes: Using a toothpick, pick up the peanut butter balls by poking in center of ball and dip the bottom half of the ball into the chocolate. Place back on the parchment paper and cool in the way needed.
Updated version: instead of dates, add 2-3 T coconut flour to the peanut butter. Add a couple tablespoons of maple and stir until thick. Stir until a consistency that you can roll into balls! You may want to freeze them for about 15 minutes before rolling.
For Easter, I rolled these into balls and then flattened them to make eggs and they were perfect!