Just like the classic but better! These protein buckeyes are made with a creamy peanut butter base, topped with hardened chocolate and packed with protein.
In a small bowl, combine the peanut butter ball ingredients.
Mix until everything is sticky, it may look a bit dry.
Line a cutting board with parchment paper and grease your hands with coconut oil.
Grease your hands with oil and roll the batter into balls roughly 1-1.5 inches in diameter, and place them on the parchment paper. Re-grease your hands as needed.
Place in the freezer for 30-45 minutes. This helps them be better able to dip.
When ready, heat the coconut oil and chocolate chips in a small pot over low heat until almost fully melted. Remove from the heat and stir until fully melted and combined.
Remove the buckeyes from the freezer. Place a toothpick into the top of one peanut butter ball and then dip it into the chocolate coating it ¾ of the way.
Place the ball back on the cutting board and repeat until done.
Place the peanut butter buckeyes back in the freezer to set for another 45 minutes.
Let them thaw to enjoy them.
Makes 8 balls.
Video
Notes
Choosing A Protein:
Vegan protein powder was used for this Buckeye recipe, and it tends to absorb liquid like crazy. So first off, you need to not hate the taste of your protein powder, as it will come through. Second, you may need to adjust the liquids in the peanut butter part to get the perfect texture. You want it slightly dry but still a bit sticky. Also, if using plant-based protein, only use ¼ cup of it.
You can use whey protein or collagen powder, but you’ll probably need a bit more as it doesn’t absorb as much. You could also add 1-2 tablespoons of flour to help with this.
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Use the leftover chocolate to dunk some nuts, pop them in the fridge, and enjoy a mini snack.