Protein Buckeyes- Christmas Edition!
These protein buckeyes are an easy no-bake treat to dress up for Christmas or any celebration. Swap the chocolate or sprinkles to match the occasion—they make sweet little gifts, too.
A QUICK NOTE
If the peanut butter mixture feels too sticky to roll, mix in a little more protein powder. Keep the balls chilled and work with just a few at a time when dipping so they stay firm.
INGREDIENTS
FOR THE BUCKEYES
1 cup drippy, all-natural peanut butter
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
⅓ cup shredded coconut, pulsed briefly in a food processor if the pieces are large
½ cup vanilla protein powder, plus more as needed
2 tablespoons sugar-free maple syrup
FOR THE CHOCOLATE COATING
½ cup white, dark, or dairy-free chocolate chips
1 teaspoon coconut oil
Optional toppings: sprinkles or shredded coconut
DIRECTIONS
1. Line a baking sheet or plate that fits in your refrigerator or freezer with parchment paper.
2. Mix the peanut butter, vanilla, cinnamon, coconut, protein powder, and maple syrup in a medium bowl. If the mixture is too sticky to roll, add a little more protein powder.
3. Roll the mixture into balls, using about 1 tablespoon for each, and place them on the parchment.
4. Freeze for about 20 minutes, until firm, or refrigerate overnight.
5. Place the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave for about 30 seconds, stir, then heat in 10–15-second intervals, stirring between each, until smooth.
6. Remove a few chilled balls at a time. Insert a toothpick into each one and dip it into the melted chocolate, leaving a small circle of peanut butter visible at the top. Gently shake off the excess, add sprinkles or coconut if desired, and return to the parchment.
7. Refrigerate until the chocolate firms up. Smooth over the toothpick holes if desired, then store covered in the refrigerator and serve cold.
