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Recipe: Better Buckeyes

April 24, 2014 By Celine Steen and Tamasin Noyes

BuckeyesBuckeyes are a tradition in Ohio, but we opted to update them. We reduced the amount of sugar, so ours aren’t cloyingly sweet, and added puffed rice cereal for a surprising crunch! While we were at it, we added a bit of cinnamon, too, because peanut butter loves cinnamon. And so do we.

 

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.

 

Vegan Finger FoodsRecipe 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.

Related

Filed Under: Recipe Tagged With: Better Buckeyes, Celine Steen, DESSERT, featured, Tamasin Noyes, vegan, Vegan Finger Foods, vegan food

Reader Interactions

Comments

  1. Lydia Claire says

    April 25, 2014 at 5:08 am

    I’m not aware of any organic plain peanut brands that are no-stir and basically just made from peanuts and perhaps a bit of salt. If there is please let me know. If not, is there something besides more sugar that I could add to thicken it like corn starch or something else? Thanks!

Trackbacks

  1. Book Review and Giveaway: Vegan Finger Foods says:
    August 4, 2014 at 6:20 am

    […] sandwiches. In Sweet Little Somethings, you’ll find lots of recipes for sweet treats, such as Better Buckeyes, Vanilla Cream Tartlets, and Brownie Nut Butter […]

  2. Vegan DIY Food Gifts for All the Holiday Giving says:
    December 4, 2015 at 8:56 am

    […] 12. Better Buckeyes […]

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