I learned of this easy no-bake recipe watching Sugar Rush on Netflix, used as a surprise filling in a cupcake. The traditional recipe is little more than peanut butter turned into a dough using tons of sugar, then dipped in chocolate, but it's not hard to make a them keto-friendly. They are a lovely sugar-free addition to my list of holiday treats this year.
Vegan Keto Peanut Butter Buckeye Balls
Ingredients:
- 1¼ cups smooth natural peanut butter, room temperature, room temperature (*May sub any other nut/seed butter, or combine them if preferred.)
- ½ cup homemade vegan butter , melted (*May sub with unsalted butter, if not vegan.)
- ¾ cup coconut flour
- ¼ cup Lakanto granulated monk fruit sweetener, powdered in a spice grinder
- ¼ teaspoon fine sea salt
Chocolate Coating Ingredients:
- 2 oz unsweetened baker’s chocolate, chopped into smaller pieces
- 1½ teaspoons extra virgin coconut oil
- 1 teaspoon Lakanto granulated monk fruit sweetener, powdered in a spice/coffee grinder
Directions:
Line a dish or chopping board with a silicon mat or piece of parchment paper. Set aside.
In a medium mixing bowl, work together peanut butter, coconut flour and sugar-free sweetener with a work together spatula until fully combined.
Using your hands roll the batter into 20 or so balls. It should take no more than a minute to form a dough ball that holds together. It should be soft, slightly sticky and shiny. Leave around 1 thumb space between each balls to avoid them to stick together.
Place the plate in the freezer for 12 minutes to firm up the balls slightly. To make it easier to dip them into the melted chocolate. After 12 minutes, if any balls have flattened re-roll them then put them back in the freezer for another 12 minutes (if necessary).
Meanwhile prepare the chocolate dipping sauce. Add the dark chocolate pieces with the coconut oil into a microwave safe bowl.
Microwave in 20-second increments, stirring in between until the chocolate is fully melted and shiny. Stir in powdered sweetener.Remove the plate with the peanut butter balls from the fridge. They should be half frozen, hard on the sides and still soft in the center. If too soft, keep them in the freezer for an extra 5-10 minutes.
Stick a toothpick in the centre of the peanut butter ball. Dip the peanut butter ball into the melted chocolate using your toothpick as a tool to gently roll the ball into the chocolate. As the peanut butter balls are slightly frozen and your chocolate is hot the shell should harden fast.
Put the peanut butter ball back to the dish covered with parchment paper. Repeat the chocolate dipping steps until the balls are covered with chocolate. Put the dish back to the freezer to set the chocolate shell for around 5 minutes. Store the balls in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months.
Did you make this vegan keto peanut butter buckeye balls recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)
