Dark Chocolate Peanut Butter Buckeyes (vegan)
Although this recipe has been adapted to be dairy-free, real cream cheese and butter can be substituted. Be sure to use emulsified peanut butter for this recipe. The oil-on-top type won't work as well here.
Recipe type: Dessert
Serves: 60 buckeyes
  • For the centers:
  • ¼ cup vegan cream cheese, at room temperature (or real cream cheese)
  • 1½ cups creamy peanut butter
  • 10 tablespoons vegan butter, such as Earth Balance (or real unsalted butter)
  • 2 teaspoons fine sea salt
  • 1 cup almond flour
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • For the coating:
  • about 4 cups dark or semi-sweet chocolate, chopped
  1. Make the centers: Combine all ingredients in the bowl of a mixer. Blend together at medium-high speed until smooth and creamy. Refrigerate the mixture for at least 30 minutes, or until chilled but still pliable.
  2. Form the peanut butter balls: Scoop a tablespoon of the peanut butter mixture and roll it into a ball with your hands. Place it on a baking sheet covered in parchment paper. Repeat for the rest of the peanut butter mixture. Refrigerate until firm, at least 30 minutes. (Leftover filling can be stored covered in the refrigerator for up to a week).
  3. Prepare the chocolate: Bring an inch or two of water to a boil in a small/med saucepan. Place the chocolate in a metal mixing bowl on top of the pan of boiling water. When the chocolate begins to melt, whisk it until smooth.
  4. Dip the buckeyes: Spear a peanut butter ball with a toothpick, and twisting it into the chocolate, without submerging it completely. Place it on a baking sheet covered in parchment paper. Carefully twist the toothpick to remove, and smooth over the hole with your fingers. Repeat with the remaining peanut butter balls. To create hearts, use the end of an oval-handled utensil such as a spoon, to stamp the two sides of the heart. Fill with melted chocolate using the back of a spoon, a squeeze bottle or piping bag.
  5. Refrigerate until the buckeyes firm up. They can be stored in single layers separated by wax paper in an airtight container for up to 4 weeks.
Recipe by Spoon With Me at https://spoonwithme.com/dark-chocolate-peanut-butter-buckeyes-vegan/