Healthy Buckeye Chocolate Peanut Butter Balls | No Bake Recipe
I have been making this recipe for lightened up Chocolate Peanut Butter Balls for YEARS right around Christmas time. The first time I was introduced to buckeyes, I was still dating my husband (we were probably only 22 then??) and went to visit his family for Christmas.
I had never heard of buckeyes before! Have you? They seem to be more of a mid-western thing. But they are SO GOOD. You can’t ever go wrong with peanut butter and chocolate, right?
Traditional buckeyes are loaded with butter and powdered sugar. And while delicious, my stomach feels like dying after eating a few. So I set out to make a healthier version — these Chocolate Peanut Butter Balls!
I was going to call them “Healthier Buckeyes,” but didn’t want anyone who hasn’t had a buckeye to miss out on this chocolatey peanut buttery deliciousness.
And of course, I make these with the kiddos in mind, too! I love reducing added sugar in treats to make them more appropriate for our little ones.
These chocolate peanut butter balls have a rich, peanut butter interior that is studded with rice crisp cereal and chia seeds for a subtle crunch. I didn’t want there to be any nut pieces so that it would be safe for your little ones to eat, too.
I made two sizes of balls – the larger ones were around a tablespoon size, great for adults. The smaller ones were about half that size, perfect for the kids! They had no complaints about them being too small.
Healthier Buckeye Chocolate Peanut Butter Balls
A lightened up alternative to buckeyes, these chocolate peanut butter balls are lower in sugar and more nutrient dense
- 1 16 oz jar natural peanut butter, smooth
- ⅓ cup pure maple syrup
- 1-2 tbsp coconut flour
- ½ tsp sea salt
- ¾ cup rice crisp cereal
- 1½ cups dark chocolate chips
- 1 tbsp chia seeds
- 1 tbsp coconut oil
Stir the jar of peanut butter well before using.
In a very large bowl, mix together the peanut butter and maple syrup vigorously, for about 1 minute, until it thickens up.
Stir in the coconut flour until combined – if your peanut butter is dry, you may skip the coconut flour. Otherwise add 1 tablespoon at a time and stir well. We're looking for a texture that isn't too sticky, but not too dry either. Let it sit for a couple minutes to firm up as the coconut flour will continue to absorb moisture with time. Add a touch more coconut flour if necessary. Or if it's too dry, add a little syrup.
Add salt to taste, then stir in the rice crisp cereal and chia seeds.
Shape into small balls (Depending on the size you’ll get about 25-35).
In a small saucepan, add the chocolate chips and coconut oil and heat over low heat, stirring frequently. Once half the chips have melted, remove from heat and stir until completely smooth.
With a fork, dip the balls into the melted chocolate. Then place the ball on a plate or cutting board lined with parchment. Repeat for the rest.
Place balls in the freezer for around 6-8 minutes until mostly firm.
Dip a fork into the leftover melted chocolate and drizzle it on top to decorate, or top with sprinkles.
Freeze the balls for about 10 minutes to set the chocolate and then remove from the freezer. Can serve immediately, or store in the freezer for 1-2 months in an airtight container.
If you’re looking for more sweet treats appropriate for your toddler or young child- grab a copy of my e-book, No Sugar, Still Sweet. It has over 20 recipes for sweet tasting breakfasts, snacks, and treats that have NO added sugar. The sweetness comes only from fruit!