I’ll admit as I type this I actually don’t even know why these are called buckeye balls…ok so they look like an eye, that must be something to do with it?!
Clearly I’ve been influenced by all the American food bloggers I follow on Instagram, who have been the inspiration behind my recipes and urge to blog since the very beginning. Peanut Butter Fingers was in fact the first blog I ever stumbled across. I’m sure it must have just been something food or fitness that I happened to google and ended up landing on her page.
I digress… so I googled it and it turns out I am completely wrong. I pause and deliberate as to whether or not I should delete that first paragraph, but figure my naivety is pretty cute!
Named for their resemblance to the nut of the Ohio buckeye tree, the state tree of Ohio, this candy is particularly popular in Ohio and neighboring states. (Wikipedia)
Granted Wikipedia is not the most trusted source of information, but I’d say it’s pretty close to the mark on this one.
Peanut butter fudge like candy rolled in chocolate. They actually work really well with almond butter too, so it really just comes down to personal preference. I used the Pulsin plain pea protein to dry out the PB and make it roll-able, sweetened up with maple syrup. Minimal ingredients, made in minutes, and then you just allow them to firm up a little in the fridge before using a toothpick to dunk them in thick rich melted chocolate of choice.
A protein boosted buckeye, sure why not!
Protein Buckeye Balls
Print RecipeIngredients
- 180g smooth peanut or almond butter
- 80ml maple syrup
- 60g Pulsin pea protein
- 15g coconut flour
- Almond milk or water if necessary!
- 80g dark chocolate roughly chopped
Instructions
Mix together all ingredients in a large bowl or you can use a food processor. You are looking for a soft, pliable cookie dough consistency, it shouldn’t be wet and sticky. If it the mixture is a little dry add ½ tbsp of water or almond milk at a time until you have your desired consistency.
Roll the mixture into small balls; I created 12 from this batch. Place into the fridge to firm up a little for a couple of hours.
Melted chocolate in the microwave; 30 second increments, remove, stir, and return until fully melted.
Insert a toothpick into a buckeye, one at a time, dunk into the chocolate, remove and carefully shake off excess before placing onto a baking paper lined tray or plate. Remove toothpick and repeat with remaining buckeyes.
Once the chocolate is set smooth over the toothpick indent if desired using your finger tip. These can be kept at room temperature for up to four days in a seal tight container or freeze for up to one month. If you store them in the fridge remove 5 or so minutes before digging in for a softer bite.
Notes
You could also make these with sunflower seed butter for a nut free option!
