Buckeyes Recipe-Peanut Butter Carob Candy

This is a healthy version of buckeyes that are sweetened with maple syrup. You will not miss all of the processed sugar because these candies are amazing! Come into my kitchen with me and let’s make some buckeyes.

buckeyes

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What You Need:

Natural peanut butter: Buy peanut butter with the ingredients of peanuts and sea salt only. No added ingredients.

Maple syrup: Use real maple syrup. Make sure to read the ingredients list!

Carob chips: I use unsweetened carob chips.

buckeyes

Let’s Make Buckeyes

I was making a double batch for a party we were attending so the pictures will reflect that.

First, pour 15 ounces of room temperature natural peanut butter into a large mixing bowl then add 1/4 cup of cold maple syrup. The cold syrup will help the peanut butter firm up.

Now use a hand mixer to beat the peanut butter and syrup together until the peanut butter begins to firm up.

Afterward use a small cookie scoop, scoop out the peanut butter onto a parchment paper lined cookie sheet. Repeat until all the peanut mixture is used.

buckeyes

Roll the peanut butter balls in between your hands one at a time to make a smooth ball then put them back on the cookie sheet and place them in the freezer for about 15 minutes to harden. This will make it easier to dip the balls into the melted carob.

Melt the Carob

Meanwhile as we wait for the buckeyes to firm up in the freezer, lets melt the carob chips.

First pour 2 inches of water into a saucepan and turn the heat on low and then place a large heat resistant bowl on top to create a double boiler. Pour 1 cup of carob chips into the bowl.

Keep the heat on low to melt the chips. this may take up to 15 minutes but do not be tempted to turn the heat up because the carob will seize up and become grainy if the heat is too hot.

Time to Dip

After the 15 minutes are up and the carob chips are melted, dip each peanut butter ball into the melted carob.

I have never had good luck with using a toothpick to dip the candies especially with the naturally made buckeyes. The toothpick slips out of the peanut butter ball, so I started using a spoon or fork to lower the buckeyes into the melted carob.

Put a peanut butter ball on a spoon or fork and lower it into the melted carob. Again, use the spoon or fork to scoop the ball out of the melted carob and place it on the cookie sheet. Repeat with all the balls.

buckeyes

After all the buckeyes are dipped put them back into the freezer for around 15 minutes to harden. Once hardened you can trim up around the bottom with a knife to make them look more uniform.

How to Store the Buckeyes

If it is summertime store the buckeyes in the refrigerator in a sealed container for up to two weeks.

You can also freeze them for up to three months. I flash freeze them and then transfer them into a freezer bag.

Other Post You May Enjoy:

Almond Flour Carob Cake

Spicy Beef and Lentil Soup

How to Start Meal Planning

buckeyes

Buckeyes Recipe-Peanut Butter Carob Candy

www.mynaturallysweetenedlife.com
A healthy version of buckeyes that are sweetened with maple syrup
Servings 28 buckeyes

Ingredients
  

Buckeye ingredients

  • 15 ounce natural peanut butter
  • 1/4 cup pure maple syrup
  • 1 1/2 cups carob chips

Instructions
 

Carob Chips

  • In a double boiler melt one cup of unsweetened carob chips on low heat. This may take up to 10-15 minutes.

Peanut Butter Balls

  • Pour 15 ounces of room temperature peanut butter into a large mixing bowl. Add 1/4 cup of cold maple syrup. Use a hand mixer to blend the peanut butter and syrup together until the mixture begins to firm up.
  • Use a cookie scoop to scoop the peanut butter balls onto a parchment paper lined cookie sheet. Roll each ball in between your hands to make a smooth ball.
    Place the peanut butter balls into the freezer for 15 minutes.
  • Dip each peanut butter ball into the melted carob chips and place them back on the cookie sheet. Repeat the process until all the buckeyes are dipped.
  • Put them back into the freezer to firm up for 15 minutes. Trim the excess carob around the bottom of each buckeye to make them more uniform.
  • Store in a sealed container either on the counter or in the refrigerator.

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