Yield: 12 buckeyes

Ingredients:

• 2 tablespoons (28 g) vegan butter
• 1⁄2 cup (128 g) no-stir creamy peanut butter
• 1 teaspoon pure vanilla extract
• 1⁄2 cup (60 g) powdered sugar, sifted
• 1⁄2 teaspoon ground cinnamon
• 1 tablespoon (15 ml) vegan milk, if needed
• 3⁄4 cup (23 g) natural puffed rice cereal
• 3⁄4 cup (132 g) vegan semisweet chocolate chips
• Kosher sea salt, to garnish

Preparation:

Line a rimmed baking sheet with wax paper or a silicone baking mat.

Using a hand mixer, cream the butter, peanut butter, and vanilla in a medium-size bowl. Mix in the powdered sugar and cinnamon. The mixture may be slightly crumbly. Add up to 1 tablespoon (15 ml) milk, if needed, to make an easy-to-form dough that is the consistency of very thick frosting. Using your hands, mix in the cereal.

Put the mixture into the freezer for 15 minutes (up to 45 minutes), until the mixture is firm enough to shape easily. Roll into 12 balls, using 1 tablespoon (20 g) of dough per ball. Place the balls on the baking sheet, and refrigerate while melting the chocolate chips; they can also be frozen for 30 minutes to help them firm up, if necessary.

Using a double boiler, melt the chocolate chips over simmering water, stirring constantly.

Remove the buckeye balls from the refrigerator. Stick a toothpick into a buckeye ball, and dip into the chocolate mixture to nearly cover, but still leaving a bit of the dough exposed to look like a buckeye. Return to the baking sheet, and repeat with the remaining balls. Sprinkle each with a pinch of salt.

Refrigerate for 30 minutes, or until the chocolate is set. Store in the refrigerator in an airtight container for up to 1 week.

Recipe Notes

It’s important to use no-stir peanut butter here (brands vary), or you’ll need to dramatically increase the sugar to get the right texture.

From Vegan Finger Foods by Celine Steen and Tamasin Noyes. Reprinted by permission from Fair Winds Press.

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