READY IN: 5hrsYIELD: 40 Buckeye Candies
INGREDIENTS
15ouncesgarbanzo beans, canned(chickpeas)
3⁄4 cupnatural-style peanut butter, creamy
1⁄2 cup plus 2 tablespoons maple syrup
3tablespoonspowdered peanut butter (almond flour or oat flour would as well)
2teaspoonsvanilla extract
1⁄8 – 1⁄4 teaspoonsea salt, fine**
10ounceschocolate chips, dark(semi-sweet would work too)
NUTRITION INFO
Serving Size: 1 (53) g
Servings Per Recipe:20
Calories: 171.9
Calories from Fat 84 g 49 %
Total Fat 9.4 g 14 %
Saturated Fat 3.5 g 17 %
Cholesterol 0 mg 0 %
Sodium 82.3 mg 3 %
Total Carbohydrate21.1 g 7 %
Dietary Fiber 2.4 g 9 %
Sugars 13.4 g 53 %
Protein 4.1 g 8 %
DIRECTIONS
Drain and rinse the chickpeas. If you want to remove the clear outer skin of the chickpea feel free. It does make for a smoother texture, but is not necessary.
Place the chickpeas and the rest of the ingredients (except the chocolate) in a food processor fitted with a metal blade. **Salt amount will depend on the peanut butter used, taste as you go.
Process on high for 30 seconds. Scrape down the sides and process 30 seconds more or until smooth. Place the mixture in a covered bowl and chill at least 4 hours. The mix needs time to firm and for the flavors to come together. Beans take a while to fully absorb flavor.
When the mix is thoroughly chilled, use a measuring teaspoon to scoop a slightly heaping amount and form into a ball. The ball should be about 1” in diameter. I usually get about 40 balls. Resist the urge to make these big. The chocolate layer will add to the overall size and richness.
Place chocolate chips in a microwave safe bowl. Microwave chocolate on high in 20 second bursts – stirring after each interval. Microwave until completely melted. NOTE: Vegans will want to make sure their chocolate chips are dairy-free.
Pour some or all of the melted chocolate into a small mug to give some depth for dipping.
Using a toothpick, pierce a peanut butter ball and dip it into the melted chocolate until it’s about half-way up the candy.
Place the dipped balls on a parchment lined cookie sheet. Chill for an hour or two to set.
Enjoy!
Because we don’t eat all of these immediately, I generally store them in an airtight container in the refrigerator.
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