Secret Ingredient Peanut Butter Chocolate Buckeye Candy (Vegan)

READY IN: 5hrsYIELD: 40 Buckeye Candies


  • 15ouncesgarbanzo beans, canned(chickpeas)
  • 34 cupnatural-style peanut butter, creamy
  • 12 cup plus 2 tablespoons maple syrup
  • 3tablespoonspowdered peanut butter (almond flour or oat flour would as well)
  • 2teaspoonsvanilla extract
  • 1814 teaspoonsea salt, fine**
  • 10ounceschocolate chips, dark(semi-sweet would work too)

    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 %


  • 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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