Peanut Butter Buckeyes
Prep Time
15 minutes + 1 hour freeze time
Yields
Makes 16 (1 per serving)
Ingredients
1 cup All Natural Peanut Butter
1/4 cup Vanilla Protein Powder
3 Tbsps Coconut Flour
3 Tbsps Maple Syrup
1/4 tsp Sea Salt
3/4 cup Organic Dark Chocolate Chips
1 1/2 tsps Coconut Oil
Directions
Line a baking sheet with parchment paper.
In a medium-sized mixing bowl, add the peanut butter, protein powder, coconut flour, maple syrup and salt. Mix to combine. Using a tablespoon, roll into balls and place them on the baking sheet. Repeat until the batter is used up and then place in the freezer to harden for 30 minutes.
In a small bowl, add the chocolate chips and coconut oil and microwave on high for 30 to 45-second intervals until melted. Stir with a spoon to fully combine.
Remove the buckeyes from the freezer. Using a toothpick or a fork, dunk into the melted chocolate about 2/3 of the way up. Place back on the baking sheet. Repeat until all are dipped in chocolate. Place in the fridge to harden, about 20 minutes.
Enjoy!
Notes
Refrigerate in an air tight container up to 2 weeks.
Freeze up to 6 months.