Healthy Buckeyes

Healthy Buckeyes requires around 35 minutes from start to finish. This recipe serves 15. For 47 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 246 calories, 6g of protein, and 14g of fat per serving. 148 people were impressed by this recipe. It is a good option if you're following a gluten free and dairy free diet. A mixture of almond milk, chocolate chips, medjool dates, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by My Whole Food Life. Taking all factors into account, this recipe earns a spoonacular score of 30%, which is not so spectacular. Similar recipes include healthy buckeyes, Healthy Harvest Buckeyes, and Healthy Salted Peanut Butter Buckeyes.

Servings: 15

Preparation duration: 5 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Drain the dates and rinse. Place them in a food processor and blend until you get a paste. You will probably need to scrape the sides down several times. Once you have a date paste, add in the peanut butter and continue to blend until both ingredients are incorporated. You can add a little salt at this time if you like. I did not add any. Roll the mixture into balls and place on a lined baking sheet. Stick a toothpick into each ball. Place the baking sheet in the freezer for 30 minutes. While the balls are in the freezer, make the chocolate.To melt the chocolate use a double boiler. Bring a saucepan to a boil. Place a glass bowl on top of the saucepan. Add the chocolate chips and almond milk to the glass bowl. Gently melt the chocolate and stir often. Once all the chocolate is melted, hold the toothpick and roll each ball into the chocolate. Leave a little bit of peanut butter showing through. Once all the balls are rolled in the chocolate, set them back on the lined baking sheet and stick in the fridge to set. It should not take long.

 

Step by step:

1. Drain the dates and rinse.

2. Place them in a food processor and blend until you get a paste. You will probably need to scrape the sides down several times. Once you have a date paste, add in the peanut butter and continue to blend until both ingredients are incorporated. You can add a little salt at this time if you like. I did not add any.

3. Roll the mixture into balls and place on a lined baking sheet. Stick a toothpick into each ball.

4. Place the baking sheet in the freezer for 30 minutes. While the balls are in the freezer, make the chocolate.To melt the chocolate use a double boiler. Bring a saucepan to a boil.

5. Place a glass bowl on top of the saucepan.

6. Add the chocolate chips and almond milk to the glass bowl. Gently melt the chocolate and stir often. Once all the chocolate is melted, hold the toothpick and roll each ball into the chocolate. Leave a little bit of peanut butter showing through. Once all the balls are rolled in the chocolate, set them back on the lined baking sheet and stick in the fridge to set. It should not take long.

Nutrition Information:

covered percent of daily need