Peanuts are ubiquitous in North American culture: often served at a bar with beer, held in high-regard at baseball games, and having accompanied their best friend, jam, on sandwiches for centuries.
Another way that peanuts have made their mark is in Buckeyes—peanut butter cookie balls dipped in chocolate. It’s a classic, well-loved combination.
Our version of Buckeyes is fresh and healthy with raw, whole-food ingredients, no processed sugars or flours, and high-quality dark chocolate. Raw, organic peanut butter gives these buckeyes their classic appeal and has some outstanding health benefits to boot, including helping to prevent gallstones, heart problems, age-related cognitive decline, weight gain, and even stroke.
Totally Bomb Buckeyes
Notes: If your peanut butter is salted, you may not need to add salt. If it’s unsalted, add a pinch in with the initial mixture. Also, before starting, prep your double boiler. To do this, you’ll need a small pot and a heat-resistant bowl that fits snugly over top, but does not fall in. Alternatively, you can melt the chocolate in the microwave. See recipe for more details.
- 12 large, soft medjool dates that have soaked in hot water
- 1 cup fresh, well-stirred organic peanut butter (smooth or crunchy, see note)
- Pinch of sea salt, or to taste (see note)
- 1¼ cups, chopped dark chocolate (75% cocoa or higher)
Step 1: Place the dates and peanut butter into a food processor or twister jar of a Blendtec blender (or other high powered blender). Process until the mixture comes together and is relatively smooth. You may need to stop the machine and scrape down the sides periodically. If the mixture is too tight, add in liquid coconut oil 1 teaspoon at a time to loosen it up. But with a Blendtec twister jar, it comes together in 30 seconds to a minute.
Step 2: Roll the mixture into balls, place toothpicks into the balls, and place them on a lined baking sheet. Put the baking sheet in the freezer for 20-30 minutes.
Step 3: Just before removing them from the freezer, make the chocolate. Put the chocolate in the heat-resistant bowl that will be used for the double boiler (see note above). Fill the pot half-full with water and place the bowl on top of it. Make sure that the pot doesn’t touch the water. If it does, reduce the water to no less than 2-inches deep. Set the bowl aside and bring the water to a rapid boil. Reduce the water to a simmer and place the bowl back on top. Stir frequently until the chocolate is just melted. Turn off the heat and remove the pot from the stove. Alternatively, you can melt the chocolate in the microwave in 30-second intervals, stirring in between each round.
Step 4: Remove the peanut butter balls from the freezer and use the toothpick to dip it into the chocolate until it’s about ¾ covered. Set back on the baking tray to harden.