Protein Buckeyes- Christmas Edition!
These are super fun for any occasion. The decorating options are endless! You can change the colors, types of sprinkles, and types of chocolate for the outer coating. Very easy and soo yummy! I made these for a Christmas Party and to hand out as gifts.
Ingredients:
Buckeyes:
1 cup drippy, all-natural peanut butter
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/3 cup shredded coconut, pulsed in a food processor (depending on how small the pieces are)
1/2 cup vanilla protein powder
2 tablespoons sugar-free maple syrup
Chocolate Coating:
1/2 cup white chocolate, dark or dairy-free chocolate chips (any flavor works great here. You can use melting chips, or I love using Lilly’s baking chips)
1 teaspoon coconut oil
Toppings (optional):
Any color of sprinkles that you want!
Any type or shape or sprinkles.
You can also coat it with shredded coconut.
Or just leave it as plain chocolate!
Instructions:
First, cover a baking sheet or plate that will fit into your fridge or freezer with parchment paper and set aside.
Next, combine all ingredients for the Buckeyes into a medium-sized bowl. Mix until all ingredients are combined. Shouldn’t be too sticky- add more protein if needed.
Scoop dough into your hand and roll it into a ball (whatever size you want! I use about one tablespoon). Place them on the parchment paper.
Place the baking sheet in the freezer for about 20 minutes, or long enough for the balls to settle and firm up a bit. This can also sit in the fridge overnight- that is usually the route I take!
Place chocolate chips in a small microwaveable bowl. You want it to be big enough to fit the chocolate chips but small enough so that you can dip the balls. Add in the coconut oil and microwave for about 30 seconds. Stir and continue to microwave in 10-15 second intervals until fully melted.
Once your balls have firmed up, it’s time to dip them into the melted chocolate with a toothpick. TIP: Only take a few out at a time because it doesn’t take long for the peanut butter to soften up. You want them firm to dip with the toothpick. Place a toothpick in each ball and dip them into the chocolate, leaving a ring at the top. Lightly shake so that any extra chocolate drips off. Roll in the sprinkles or toppings of choice and then place them back on the parchment paper.
Return the baking sheet to the fridge or place a piece of parchment paper at the bottom of a Tupperware and store them there. You can use the toothpick to lightly plug up the hole once the chocolate firms up a bit.
Continue to store in the fridge and serve cold! Enjoy!
