Protein Buckeyes (Gluten-Free)
No bake protein buckeye balls are the peanut butter and chocolate snack you can't resist!
Servings: 12
Calories: 189kcal
Ingredients
- 1 cup peanut butter, all-natural and no sugar added
- ½ cup peanut butter protein powder
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ¼ cup coconut oil melted
- 2 Tablespoons maple syrup optional
Instructions
- Combine the peanut butter, protein powder and vanilla in a bowl. Stir until fully incorporated and a cookie dough consistency is formed. The batter can be thinned by adding 1 tablespoon of non-dairy milk, if needed.
- Line a sheet pan with parchment paper. Scoop out dough and roll into a 1 to 1 ½ inch ball, depending on your desired sized. Freeze for 15 minutes.
- To make the chocolate coating, combine cocoa powder, coconut oil and maple syrup (if using) in a small bowl. Stir until no lumps remain. The coating should be thick but not stiff, allow to cool if too thin.
- Remove the peanut butter balls from the freezer. Using a skewer or fork pick up a ball and dip into the chocolate leaving a a small round or peanut butter visible at the top. Place back on parchment. Repeat with remaining balls. Place in refrigerator until chocolate sets.
- To cover the the hole left by the skewer you can dip your finger in warm water and pinch it closed. Buckeyes should be kept in the refrigerator.
Notes
- Store in a airtight container with wax paper between the layers.
- Store in refrigerator for 2 weeks or freeze up to 3 months.
- Let them sit at room temperature for a few minutes before serving for the best texture.
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