These Vegan Buckeyes are a favorite in my kitchen for game day. Creamy peanut butter centers coated in a dairy-free chocolate ganache make these treats irresistible. The recipe is easy to follow and always a crowd pleaser.
Ingredients For These Vegan Buckeyes:
- Almond flour – helps thicken the peanut butter so the centers can be rolled. Do not substitute: not all gluten-free flours behave the same.
- Peanut butter – use pure peanut butter with no added oils, sugars, or other additives.
- Coconut milk – used to make a smooth dairy-free chocolate ganache.
- Coconut oil – helps the peanut butter centers set and smooths the texture.
- Vanilla – adds depth of flavor; optional if you don’t have any on hand.
- Maple syrup – sweetens the centers and helps bind them together.
- Sea salt – optional, but I love the sweet-and-salty contrast.
- Dairy-free chocolate – any reliable dairy-free chocolate will work; use a brand you trust for the best results.
How To Make Vegan Buckeyes:
- Combine all ingredients except the chocolate and coconut milk in a large bowl. Mix until evenly combined. Cover and chill in the freezer for about 2 hours so the mixture firms up.
- When the mixture is firm, heat the coconut milk in a small saucepan until it just reaches a boil. Remove from heat and stir in the dairy-free chocolate until the ganache is smooth.
- Use a 1-inch cookie scoop to portion the peanut butter mixture into balls (about 15). Roll each scooped portion quickly between your palms to form smooth spheres.
- Insert a toothpick into each ball and dip into the warm ganache, leaving a small circle of peanut butter exposed at the top if you like the traditional buckeye look. Place dipped buckeyes on a baking sheet lined with parchment.
- If the chocolate begins to thicken, gently rewarm it for 15–30 seconds to restore a dippable consistency.
- Chill the baking sheet in the refrigerator or freezer until the chocolate is set. Transfer to an airtight container and store chilled or frozen until serving.
Can I Freeze These Buckeyes?
- Yes. These freeze very well. To freeze, place the cooled buckeyes on a metal tray in a single layer and freeze for an hour to firm them up, then transfer to a sealed container or freezer bag. They’ll keep for months.
If you like this recipe, you will LOVE:
- Vegan Chocolate Truffles
- Paleo Olive Oil Cookies
- Paleo Pumpkin Bundt Cake With Chocolate Ganache
I hope you enjoy these buckeyes! If you make them, please leave a rating and review. Tag me on Instagram @alliannaskitchen to show your creations.
Vegan Buckeyes
Course Dessert
Cuisine American
Prep Time 30 minutes
Freeze time 2 hours
Total Time 2 hours 30 minutes
Servings 15 buckeyes
Author Allianna Moximchalk
400kcal
Cost $8
Print Recipe
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Equipment
-
1 inch cookie scooper
-
baking sheet
-
saucepan
-
toothpicks
Ingredients
- 1/2 cup almond flour
- 1/2 cup maple syrup
- 1 tsp vanilla
- 2 cups peanut butter
- 1 pinch sea salt
- 1/3 cup coconut oil
For the ganache:
- 1/2 cup coconut milk
- 1 1/2 cup dairy free chocolate
Instructions
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Place all ingredients except the coconut milk and chocolate in a bowl and mix until combined. Freeze the mixture for 2 hours to firm.
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Remove the bowl from the freezer. Heat the coconut milk in a saucepan until it boils, then remove from heat and stir in the chocolate until smooth.
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Scoop the chilled mixture into 1-inch balls (about 15), roll them smooth, then insert a toothpick and dip into the ganache. Place the dipped buckeyes on a baking sheet and chill until the chocolate sets. Store in the fridge or freezer.
Notes
If you try this recipe, please leave a rating and review. Tag your photos on Instagram @alliannaskitchen — I love seeing your versions!
A dairy- and gluten-free twist on the classic buckeye confection.
Serving: 1buckeye | 400 kcal
Tried this recipe?Tag me on Instagram @alliannaskitchen!