For the peanut butter filling:
• 1 cup natural crunchy peanut butter (look for one that only contains peanuts and no sugars/oils)
• 3 tablespoons melted cacao butter
• 3 tablespoons honey
• 2 teaspoons vanilla extract
• ¾ teaspoon kosher salt (if your peanut butter is salted or if you’re using regular table salt – drop it back to ¼ teaspoon)
• ¼ cup + 1 teaspoon coconut flour
For the chocolate coating:
• 2 ounces unsweetened chocolate, roughly chopped
• 1 teaspoon melted cacao butter
• 1 teaspoon honey
Line a small baking sheet with parchment paper and set aside.
In a medium-sized bowl, mix together the peanut butter, melted cacao butter, honey, vanilla, and kosher salt. Then add in the coconut flour and stir vigorously until everything is well incorporated and no pockets of coconut flour remain.
Cover the bowl with plastic wrap and place in the fridge for at least 30 mins. This gives the coconut flour time to fully hydrate and will make it easier to roll the buckeyes. You want it to be the consistency of Play-Doh (not the most appetizing comparison – but it’s the best one I could think of!).
When it reaches the proper consistency, use your hands to roll the filling into generous teaspoon sized balls and place them on your prepared baking sheet. Loosely cover them with plastic wrap and place in the fridge to set for at least 30 minutes. This helps them firm up and makes it easier to dip them in the chocolate.
To make the chocolate coating, place the unsweetened chocolate in a small microwavable bowl and microwave at 20 second intervals, stirring between each, until it’s smooth and shiny. Then stir in the melted cacao butter and honey.
Insert a toothpick into the center of your buckeye and carefully dip it into the melted chocolate. You only want to dip them about ¾ of the way in – making sure to leave a circle of the peanut butter filling visible on top. Place the dipped buckeye back on the baking sheet and use your fingers to gently smooth over the hole left by the toothpick (this is purely for aesthetic reasons, but we all want pretty bucekeyes….right??). Repeat this process with the remaining buckeyes and then place them in the fridge for about 20 minutes or until the chocolate is set.
Store them in the fridge in an airtight container and they will keep for up to a week…….if you don’t eat them all first!
* Creamy peanut butter is totally fine if you can’t find a crunchy one. Also, coconut oil can be substituted for the cacao butter and if you’d like to make them vegan – maple syrup can be substituted for the honey.