Ingredients
Main Ingredients
- 1 cup canned chickpeas (drained, thoroughly rinsed, and patted dry)
- 3/4 cup natural creamy peanut butter (the only two ingredients should be peanuts and salt)
- 1/3 cup powdered sugar
- 1/4 tsp sea salt
- 2 Tbsp molasses
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
Chocolate Coating
- 1 cup semi-sweet chocolate chips (use Enjoy Life brand for vegan/dairy free option)
- Turbinado sugar for garnish (optional)
Instructions
- Process chickpeas: Place chickpeas in a food processor and blend until finely ground, about 15 seconds.
- Make dough: Add peanut butter, powdered sugar, molasses, cinnamon, ginger, and salt to the chickpeas. Blend for about 1 minute, stopping to scrape down the sides as needed, until the mixture forms a smooth ball of dough.
- Form balls: Roll the dough into 12 to 14 balls, about 1.5 tablespoons each, and place them on a parchment-lined baking sheet. Chill for 15 to 20 minutes until slightly firm.
- Melt chocolate: Place chocolate chips in a microwave-safe bowl. Heat in 30-second increments, stirring between each, for about 90 to 120 seconds until fully melted and smooth.
- Dip buckeyes: Dip each dough ball into the melted chocolate, then place back on the parchment paper. Sprinkle turbinado sugar on top if desired. Use any leftover chocolate to drizzle over the buckeyes.
- Chill: Refrigerate the dipped buckeyes for 15 minutes or until the chocolate coating hardens. Serve and enjoy!
Notes
- Ensure chickpeas are well rinsed and patted dry to avoid excess moisture affecting dough consistency.
- Use natural peanut butter with only peanuts and salt for best flavor and texture.
- Microwave the chocolate in short intervals to avoid burning and ensure smooth dipping.
- Store buckeyes refrigerated in an airtight container for up to a week.
- For a nut-free version, peanut butter can be substituted with sunflower seed butter.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
