This SunButter Buckeyes recipe has everything you love about the original, minus the peanuts so they're allergy-friendly.
Servings: 30 candies
- 1 cup SunButter Organic
- 2 1/2 cups powdered sugar
- 1/2 cup unsalted butter melted
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon kosher salt
- 8 oz dark chocolate chopped
- 1 teaspoon coconut oil
Add SunButter, powdered sugar, and melted butter to a stand mixer. Beat on medium speed with a paddle attachment until dough starts to come together. Add in vanilla and salt and beat until combined.
Scoop dough by 2 teaspoons at a time and roll into balls. Place balls on parchment lined baking sheet and chill for 1 hour (or freeze for 30 minutes).
In a microwave safe bowl, add chocolate and coconut oil. Microwave in 30 second intervals, stirring between each time, until chocolate is melted and glossy.
Poke a toothpick into the top of a chilled SunButter ball and dip in melted chocolate, leaving some of the SunButter filling showing at the top of each candy. Place on parchment paper and chill until firm.
Melt chocolate in a bowl that is deeper than it is wide for easy dipping.
Store leftover buckeyes in the refrigerator in a covered container for up to 5 days. Buckeyes can be stored for longer in the freezer.