Buck-Eye Balls
Ingredients
- 18 ounces natural peanut butter room temperature, or almond butter
- 1 cup Natural Sweetener plus 1/2 tsp stevia glycerite
- 1/2 cup unsalted butter softened
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon Redmond Real salt
CHOCOLATE COATING:
- 1 cups heavy cream or full-fat coconut milk if dairy sensitive
- 1/2 cup Natural Sweetener
- 1 teaspoon vanilla extract or other extract like cherry
- 3 ounces unsweetened baking chocolate chopped fine
Instructions
- Drain off any oil from the top of the peanut butter, then place the peanut butter in a medium bowl. Add the sweetener, butter, and vanilla extract. Use a hand mixer to combine until smooth Place the bowl in the freezer or refrigerator to completely chill the mixture, about 20 minutes.
- Line a rimmed baking sheet with wax paper, parchment paper, or foil. Use a cookie scoop to form the peanut butter mixture into 1-inch balls and set them on the lined baking sheet. Set the baking sheet in the freezer for 5 to 7 minutes to chill (which makes the balls easier to dip).
- While the balls are chilling, make the chocolate coating: In a small saucepan over medium heat, stir together the heavy cream, sweetener, and extract. Bring to a light simmer, then remove the pan from the heat and add the finely chopped chocolate.
- Stir until the mixture is smooth and the chocolate is completely melted. Allow the coating to cool a little before dipping the peanut butter balls in it.
- Line a second rimmed baking sheet with wax paper, parchment paper, or foil.
- Remove the balls from the freezer. Insert a toothpick or wooden skewer into a ball and then dip it in the chocolate, turning the ball quickly to cover it. (Note: For traditional buckeyes, as pictured, leave a circle of peanut butter visible on top.) Place the dipped balls onto the second baking sheet. Allow the buckeyes to sit at room temperature until the chocolate coating dries and hardens; you can refrigerate them to speed the drying process.
- Store the buckeyes in an airtight container in the refrigerator for up to 4 days, or freeze for up to a month.
Nutrition
Calories: 119.1 | Fat: 10.6g | Protein: 2.9g | Carbohydrates: 2.8g | Fiber: 0.8g | P:E Ratio: 0.2