Healthy Vegan Buckeyes

A high protein and low sugar twist on a classic, this recipe for dairy-free buckeyes makes a delicious snack or treat!

Course Dessert

Cuisine American

Prep Time 20

Refrigeration 30

Total Time 50

Servings balls

Calories 168kcal

Add the chickpeas, peanut butter, oats, maple syrup, vanilla, and salt to a food processor. Blend for 30 to 60 seconds until smooth. The batter will be thick and sticky.
Remove the blade from the food processor bowl. Cover and put in the refrigerator for 20 to 30 minutes to chill so that it gets easier to handle and less sticky. After chilling, remove the bowl from the fridge and prepare to roll the balls.
Put the chocolate chips in a microwave-safe bowl. Microwave on high in 30-second increments, stirring between each one, until melted through. If you don't have a microwave, you can also melt the chocolate in a double boiler or in a glass bowl placed over a couple inches of boiling water in a saucepan.
Put a piece of wax or parchment paper on a tray and set aside. Scoop out a rounded tablespoon of the peanut butter mixture and roll into a ball with your hands. Place the ball in the bowl of melted chocolate and use a fork to push it around until about ⅔ of it is covered and it resembles a buckeye. Transfer the ball to the tray with wax paper. Repeat until you have made and dipped all of the balls. (See notes for tips on keeping the chocolate from hardening while dipping if needed.)
Put the completed buckeyes in the refrigerator to finish hardening. This usually only takes about 10 minutes.
Sink your teeth into one, and enjoy!
Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

Preventing the chocolate from hardening too quickly: Place the bowl of melted chocolate in a larger bowl of hot water to keep it warm. Or you can stir in a teaspoon of melted coconut oil, which will stop the chocolate from hardening too quickly.
Storage: Keep the buckeyes in an airtight container in the fridge for 5 to 7 days. You can also freeze them for up to 3 months, but remember to let them thaw for 10 minutes so they aren't frozen solid when you try to eat them.