DifficultyIntermediate

Buckeyes you say....what are they? As a west coast Canadian girl, i had never heard of them until I lived in my husband's home state of Michigan. They originated in the neighbouring state of Ohio, known as "The Buckeye State". They are essentially chocolate covered peanut butter fudge balls. After I first tasted them some years ago, I knew I had to make a healthy version of these scrumptious treats. As a lover of peanut butter cups I recently developed this cup version of my buckeye recipe and made it even healthier. One of the tweaks I made was to add Nested Naturals vegan MCT oil powder. Use the best quality chocolate you can afford to make these. My favourite DF and GF brands that not only melt beautifully. but also taste wonderful are: Enjoy LIfe, Pascha, Equal Exchange and Scharffen Berger brands. If you are not celiac, Chuao chocolalatier and Godiva brands melt well also. Active prep time in this recipe does not include rhe time required to let the chocolate harden, which altogether takes about 40 minutes or so to do so in the fridge.

Yields10 Servings
Prep Time30 minsTotal Time30 mins
 1 cup natural salted peanut butter(my favourite is Adams brand)
 ½ tsp vanilla extract
 1 pinch sea salt
 1 scoop MCT oil powder or coconut flourI use Nested Naturals brand (use discount code: KimPearson15) on for Canadians, Nested Naturals website and for Americans Amazon.com
Chocolate Base & Topping
 2 cups dark or bittersweet chocolate, dividedI use Enjoy Life or Pascha brand dark/bittersweet chocolate
 1 ½ tbsp coconut oil, divided
 10 large paper muffin cups
1

Place peanut butter, vanilla, salt, coconut nectar and MCT powder in a food processor and pulse until well mixed. You can also mix this by hand in a medium bowl using a sturdy wooden spoon or with an electric mixer. The mixture will be quite stiff.

2

Roll into 10 equal sized balls and place on a wax/parchment paper lined plate and set aside.

3

Measure 1 cup of the chocolate into a small saucepan, add 1 heaping 1/2 tbsp coconut oil and melt over very low heat, stirring frequently until smooth and glossy. Fill each muffin cup with about 1-2 tbsp of melted chocolate and immediately place in refrigerator to fully harden. This will take at least 20-30 minutes.

4

Once chocolate has hardened top with 1 peanut butter ball and use your fingers to gently press the ball down to flatten the top of the ball. Repeat with the remaining 9 peanut butter.

5

Repeat the chocolate melting process with the remaining chocolate and coconut oil and pour over the cups. Make sure to fully coat the peanut butter and sides around the peanut butter filling so that you will have a uniform cup.

6

Place back in the refrigerator to harden again for at least another 30-60 minutes. Store in refrigerator for up to a week.

Ingredients

 1 cup natural salted peanut butter(my favourite is Adams brand)
 ½ tsp vanilla extract
 1 pinch sea salt
 1 scoop MCT oil powder or coconut flourI use Nested Naturals brand (use discount code: KimPearson15) on for Canadians, Nested Naturals website and for Americans Amazon.com
Chocolate Base & Topping
 2 cups dark or bittersweet chocolate, dividedI use Enjoy Life or Pascha brand dark/bittersweet chocolate
 1 ½ tbsp coconut oil, divided
 10 large paper muffin cups

Directions

1

Place peanut butter, vanilla, salt, coconut nectar and MCT powder in a food processor and pulse until well mixed. You can also mix this by hand in a medium bowl using a sturdy wooden spoon or with an electric mixer. The mixture will be quite stiff.

2

Roll into 10 equal sized balls and place on a wax/parchment paper lined plate and set aside.

3

Measure 1 cup of the chocolate into a small saucepan, add 1 heaping 1/2 tbsp coconut oil and melt over very low heat, stirring frequently until smooth and glossy. Fill each muffin cup with about 1-2 tbsp of melted chocolate and immediately place in refrigerator to fully harden. This will take at least 20-30 minutes.

4

Once chocolate has hardened top with 1 peanut butter ball and use your fingers to gently press the ball down to flatten the top of the ball. Repeat with the remaining 9 peanut butter.

5

Repeat the chocolate melting process with the remaining chocolate and coconut oil and pour over the cups. Make sure to fully coat the peanut butter and sides around the peanut butter filling so that you will have a uniform cup.

6

Place back in the refrigerator to harden again for at least another 30-60 minutes. Store in refrigerator for up to a week.

Buckeye Cups (Paleo Vegan)