|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Treat yourself to a vegan version of buckeye candy, which is popular in the state of Ohio where buckeye trees flourish and lend themselves to the state's nickname. These vegan buckeye candies taste just as they should: incredibly rich and delicious chocolate-covered peanut butter balls.
Being vegan doesn't mean that you have to miss out on all of your childhood favorites. With great new ingredient substitutions and clever tricks, you can veganize just about anything. So don't toss out all of your family's non-vegan recipes—revamp them.
The substitutions found in this recipe as compared with standard recipes are that you will use nondairy margarine instead of the butter found in many recipes. You will also use nondairy chocolate chips rather than chips that have any milk chocolate or a chocolate coating that includes any dairy ingredients. Peanut butter is usually vegan but be sure to avoid any that contains honey, and look for creamy peanut butter with no added sugar or oil separation.
These buckeye candies are especially delicious when served alongside a cold glass of almond milk. They also make a great addition to a holiday gathering or for use in a cookie exchange. Be sure to label them as vegan for those looking for vegan treats.
- 1 1/2 cups creamy peanut butter
- 1 cup margarine (nondairy, softened to room temperature)
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt (sea salt is best)
- 5 3/4 to 6 cups confectioners' sugar
- 3 cups chocolate chips (nondairy)
Gather the ingredients.
In a large bowl, mix together the peanut butter and softened margarine until the mixture is super smooth. If your margarine isn’t soft, feel free to whip these two ingredients together using a mixer until no margarine lumps remain.
Stir in vanilla extract and sea salt.
Using an electric mixer, slowly incorporate the confectioners' sugar until little crumbles form. The mixture should go from very creamy to looking like pulverized, dry cookie dough—very, very crumbly.
Take a pinch or two of the dough, and, using your hands, work to form it into 1-inch balls. If they appear uneven, keep working them in your hands until smooth and spherical.
Place each ball onto a cookie sheet and insert a toothpick into the center. Gently pat around the toothpick to seal it into the peanut butter ball.
Chill in the freezer for about 40 minutes, or until very firm. This prevents the toothpicks from sliding out while dipping.
Using a double boiler or microwave, melt your chocolate until super smooth.
Remove peanut butter balls from the freezer and carefully swirl each ball into the chocolate, taking care not to let the toothpick slide out.
Place onto wax paper and repeat until all are covered.
Let the buckeye candies stand at room temperature until the chocolate has firmed up.
Remove the toothpicks and seal over the tiny hole in the middle.
Serve and enjoy.