These Healthy Peanut Butter Buckeye Bites are one of my favorite no-bake desserts. Made with 5 ingredients, they are fudgy, chewy, sweet on the inside, crunchy chocolate with a hint of salt on the outside. You won’t believe they are sweetened mainly by dates!

This Peanut Butter Buckeye Recipe is another one of my favorite snacks that I always keep a batch of in the freezer.

Most recipes that I have come across use powdered sugar to gain the sweetness factor. My special touch is by using dates as both a binder AND sweetener!

They are so easy to make and healthy enough to make the perfect pre or post-workout snack.

And it is the best workout motivation ever! 

Buckeye Balls are one of those classic Christmas recipes that are just so good. And well, these come pretty close to the original.

Even better?

They can be enjoyed all year round without any of the guilt.

Non-Traditional Ingredients for My Version of Peanut Butter Buckeyes!

These Healthy Peanut Butter Buckeye Balls are so simple to make.

All you need is your favorite nut butter, date paste (blended Medjool dates), coconut flour, sea salt, and your favorite chocolate.

Nut Butter– For this paleo recipe, I’m using almond butter. However, if you want the classic Buckeye Ball option, go ahead and use peanut butter.

Medjool Dates– Instead of using powdered sugar, I’m using date paste to sweeten this recipe.

*To make date paste you simply remove the pits from the dates and blend the dates in a blender or food processor.

Note: Fresh and large dates are the best to make date paste. However, if the dates you have are only forming little pieces, don’t worry, they will be blended in once you add the nut butter in.

Coconut Flour or Vegan Pea Protein: Both of these ingredients can help absorb the additional moisture.

As for vegan pea protein, I personally love Nuzest unflavored or vanilla for this recipe. I’ve been using this brand for my recipes for years. It only contains clean ingredients. You can use code “SHUANGY15” for a discount.

Here are the Steps to Make these No Bake Bites

Add raw cashews, pitted medjool dates and peanut butter in a food processor.
Blend until smooth.

Now, you can either make buckey balls or buckeye cubes!

For buckeye balls,

Roll the batter into balls. Freeze it for 2 hours.
A plate of Buckeye Balls with tooth pick on top and chocolate on the bottom.
Then use a toothpick to dip them in melted chocolate leaving a hole on top.

For Buckeye Bites,

which has been my new favorite shape lately!

Pack the batter into a silicone ice cube tray.
Freeze for 2 hours then pop the cubes out of the tray.
Dip in melted dark chocolate then sprinkle a pinch of sea salt on top.
Freeze for another half to an hour to set before enjoying!

Why I Love These Healthy Peanut Butter Buckeye Bites

Aside from these gluten-free Healthy Peanut Butter Buckeye Balls being so delicious and addictive, they are so simple and easy to make.

It’s a great way to get the kids involved in the holiday baking and they don’t require any bake time.

They are also very easily modified to meet any food preferences, which means that it’s easy to make these enjoyable for everyone.

You won’t even have to feel guilty about eating too many! Trust me, you’ll eat more than you planned.

How to Store These Healthy Peanut Butter Buckeyes

These Healthy Peanut Butter Buckeye Balls are freezer-friendly!

I like to store these in the freezer. They don’t need long to defrost since the center is so gooey and soft and they keep longer than if you put them in the fridge (if you don’t eat them all before that!)

What are your favorite snacks at this time of the year? Leave a comment below!

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

 

 

Get the recipe:5 Ingredients Buckeye Bites

Yield: 12
Prep Time: 20 minutes
Total Time: 20 minutes
These Peanut Butter Buckeye Bites are one of my favorite no-bake desserts. Made with 5 ingredients, they are fudgy, chewy, sweet, crunchy.
5 stars (5 reviews)
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Ingredients

Equipment

Instructions 

  • Soak raw cashews in hot water and a pinch of salt for a couple hours to soften or room temperature water overnight. Drain and rinse.
  • In a food processor, blend raw cashews and medjool dates, until smooth.
  • Add in peanut butter and a pinch of salt. Blend until smooth. add in 1/4 cup vegan pea protein or coconut flour and blend again. (If the dough appears to be too runny, add additional coconut flour, one tablespoon at a time)
  • Once all the ingredients are incorporated and blended to a smooth texture, transfer the dough to the fridge to chill before rolling or pack the dough into a silicone ice cube tray (for cube shape, skip to step 7),
  • Remove from the refrigerator and use a cookie dough scoop or your hands to form preferred sized balls. Place them on a parchment-lined cookie sheet.
  • Stick a toothpick in each of the peanut balls then place them in the freezer to set for at least half an hour. (If it’s too sticky to roll, wet your hands or leave the batter in the freezer for a little bit longer).
  • Melt your favorite chocolate bars or chocolate chips with a scoop of peanut butter in the microwave (heat 30 seconds, stir then do another 30 seconds)
  • Once the balls or cubes are completed chilled (or frozen), remove from the freezer. Dip each bite into the chocolate just enough to leave a hole on top. Return to the cookie sheet.
  • Use the pads of your fingers to smooth over the toothpick marks (if using a toothpick to dip the buckeye bites)
  • Place the buckeyes back in the freezer to set for at least 30 minutes. They are best kept in the freezer. Enjoy!

Notes

 
  1. * Pea protein powder and coconut flour are both used to absorb additional moisture from the batter. Add additional coconut flour, 1 tablespoon at a time if the batter is too wet. Do not add too much at a time as it could result in grainy and dry batter.
Note: The Nutrition Fact below may vary depending on the nut butter, sweetener, and chocolate you choose to you.
Serving: 1g, Calories: 312kcal, Carbohydrates: 18g, Protein: 8g, Fat: 21g, Saturated Fat: 10g, Polyunsaturated Fat: 13g, Cholesterol: 2mg, Sodium: 94mg, Fiber: 6g, Sugar: 16g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang