These Chickpea Buckeyes are a healthier twist on a classic dessert! They’re full of flavor with an extra boost of fiber as well.
*Photos and post updated 12/2017*
Let’s talk dessert today, shall we? If you’re from Ohio, or even if you’re not, you’ve probably heard of the classic dessert called Buckeyes. They’re basically sweet balls of peanut butter mixed with butter and powdered sugar, dipped in chocolate to resemble the buckeye nut.
A few years ago, I shared a twist on this classic and this year I remade the recipe and decided to give it a little photo upgrade! Have you tried the healthier peanut butter cookie dough dip made with chickpeas? That’s the basic premise of these Buckeyes.
Instead of peanut butter, butter and powdered sugar, we’re mixing chickpeas, peanut butter, maple syrup and a little oat flour.
Please note I have nothing against regular Buckeyes. If you’re looking for a treat, go enjoy a few. This recipe is designed for people who are specifically looking for a version with a few more nutrients.
I even gave one to my daughter the other night as part of her dinner! Healthy fats and fiber for the win!
Here’s how you make them:
A healthy twist on traditional Buckeyes.
- Yield: 3 1x
- 2 cups chickpeas, patted dry
- 1 cup natural peanut butter
- 3 tablespoons agave nectar
- 1 teaspoon vanilla extract
- ⅓ cup gluten free oat flour
- 1 cup dark chocolate chips (do NOT use melting wafers)
- 2 tablespoons coconut oil
- In a high powered blender process the chickpeas, peanut butter, agave nectar and vanilla until smooth. The mixture will be too wet to roll.
- Transfer mixture into a bowl and add the oat flour slowly, as a drying agent, folding over until dough like consistency is reached. The entire ⅓ cup may not be necessary.
- Place mixture into refrigerator for at least 20 minutes or overnight to set.
- Roll into 1.5 inch balls and place on wax paper lined cookie sheet. If hands become too sticky run under warm water then continue to roll.
- Put balls in the freezer for 30 minutes until firm.
- Place chocolate chips and coconut oil in a bowl and microwave in 30 second intervals, mixing in-between, until chocolate is melted and smooth.
- Stick a toothpick into center of balls and dip in chocolate.
- Place back onto cookie sheet, remove the toothpick and pat hole closed.
- Refrigerate until ready to serve.
Super simple! Do they taste exactly like the original? No. But they’re a pretty darn good substitute if you’re looking for one!
Some of the chocolate coating might pool on the parchment paper leaving a flat bottom. If you want, you can peel off the chocolate to make the buckeyes resemble the actual nut a bit more! This will leave you basically with just a chocolate coating around the sides and open peanut butter on the top and bottom, but when they sit on a plate, you can’t even tell. Or you can just leave them alone!
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