Everyone in my family thinks Chocolate Peanut Butter Eggs are the be-all-end-all…the piece de resistance….the bomb! From a nutritional vantage point, they are a bit of bomb. (Of course, we just ignore this fact from time to time!)
When I saw a recipe for healthy peanut butter buckeyes from my friend Brianne of Cupcakes and Kale Chips (who, in turn, found it through her friend Jennie, also known as The Messy Baker), I had to try them and test them out with my crew. When the kids got home from school, I pulled them out of the fridge. In this house, the standard is high where chocolate-peanut butter treats are concerned. So when my younger son raved and promptly took another–and my older son did the same thing when he got home a few minutes later–I considered this recipe an official success.
Because we enjoy similar treats when frozen, I stuck a plateful in the freezer. They were doubly delicious. (After a day or more in the freezer, leave them on the counter for a few minutes to soften slightly.)
So, to freeze or not to freeze? I recommend making a batch and deciding for yourself. (And then let me know!)
Yields approximately 35 buckeyes.
- 1/3 cup (40 grams) oat flour (or 1/2 cup old-fashioned oats; certified gluten-free if necessary)
- 1/2 cup (50 grams) almond meal
- 2 tablespoons (13 grams) flaxseed meal
- 1/4 teaspoon sea or kosher salt
- 1 cup (255 grams) creamy peanut butter, room temperature.
- 1/4 cup (80 grams) honey (Jennie has used pure maple syrup as an option, I have not)
- 4 ounces dark chocolate chips (about 3/4 cup) or good melting chocolate (see notes)
- Line a baking sheet with parchment or wax paper.
- When starting with oat flour: Combine the dry ingredients in a large bowl. Add the peanut butter and honey, and stir until fully incorporated.
- When using whole oats: Add the oats to the bowl of a food processor and pulse until they resemble coarse sand. Add the almond meal and flaxseed meal to the bowl with the oats. Pulse until just combined. Add the peanut butter and honey to the bowl. Pulse until smooth, scraping down the work bowl as needed.
- For easier rolling, refrigerate the mixture for 30 minutes. You may also cover and refrigerate for up to a day or two,
- Shape the mixture into ½-inch round balls, placing the balls on the prepared baking sheet as you go. For easier dipping, place the baking sheet in the freezer for at least 30 minutes.
- While the balls are chilling, melt the chocolate in a double boiler or in the microwave in 30-second increments until smooth.
- Dip half of each ball in the chocolate. (You can dip the bottom half or one of the sides.) As you dip the balls, return them to the baking sheet. Once all of the balls are dipped, place the baking sheet in the refrigerator or freezer to allow the chocolate to harden, about 15 minutes.
- Layer the buckeyes in between sheets of wax or parchment paper in an airtight container. You may store in the refrigerator for up to 1 week or freeze. When the buckeyes are frozen hard, allow to sit at room temperature for a couple of minutes to soften slightly.
- You will have leftover chocolate, but it is harder to dip the buckeyes, especially towards the end, when you start with just enough to coat the batch. When I have just a little bit of extra melted chocolate from candy making, I pour it into mini muffins liners and make speedy almond or M&M pretzel bark or nonpareils. See links below.
Peanut Butter Eggs and….