Healthy Homemade Buckeyes -

Healthy Homemade Buckeyes

With creamy, smooth peanut butter and a hard chocolate coating, what kid would not love a buckeye? These classic chocolate-covered peanut butter balls from my own childhood have been recreated with no processed sugar and no sugar alcohols. Rich and deeply satisfying, these are excellent treats to make at Christmas time. Your kids will not be able to resist these healthy homemade buckeyes, and you won't mind letting them have some.

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Prep Time: 15

Cook Time: 5

Chill Time: 12

Total Time: 12 20

Servings: Balls

Calories: 194kcal

Equipment

2 Mini Muffin Tins
1 Baking Sheet

Ingredients

Peanut Butter Balls

113 grams butter Softened
160 grams honey raw
210 grams natural peanut butter no sugar added
8 grams collagen Mama Natural Brand

Chocolate Coating

71 grams unsweetened baker's chocolate
28 grams butter
42 grams honey raw

Metric - US Customary

Instructions

Peanut Butter Balls

Add all ingredients to a medium-size mixing bowl.
Using an electric stand or hand mixer, mix until fully combined with no lumps.
Using a measuring spoon, scoop 2 TBS of peanut butter batter into each muffin cup of the mini muffin tins. You should end up with 15-16 cups filled.
Refrigerate for one hour.
Line a baking sheet with parchment paper.
Pull the muffin tins out of the fridge and, working one at a time, scoop the peanut butter batter out of each cup and roll into smooth balls with your hands (see note). Place on the baking sheet.
Once all balls are rolled, place the baking sheet in the freezer overnight to harden.

Chocolate Coating

Place all ingredients in a small pot on the stove.
Heat on low heat, stirring frequently until all ingredients are melted and well mixed. Turn off heat.
Remove peanut butter balls from freezer.
Using a toothpick, stab a ball and dip it in the chocolate, rolling it around until it is fully coated except for a small portion on top.
Place chocolate-coated ball back on the parchment-lined baking sheet, using the tip of your finger to gently remove it from the toothpick. Repeat will all peanut butter balls.
Place baking sheet of chocolate-coated peanut butter balls back in the freezer for a half hour or in the fridge for 2 hours to allow the chocolate to harden.
Store in an airtight container in the fridge for up to two weeks or in the freezer for up to three months.

Notes

The peanut butter balls will be sticky and messy when you take them out of the fridge to roll them into uniform balls. It's okay if they are not perfectly smooth and your hands are a mess - they will turn out fine! Leave them in the fridge longer if you want less mess, but don't leave them in too long or they will be too solid to work with.

Nutrition

NaturallySweetenedKids.com