Try this Healthy Protein Buckeyes recipe, or contribute your own.
- Carbohydrate 0.5313 g
- Cholesterol 0 mg
- Fat 13.60252 g
- Fiber 0 g
- Protein 0.00252 g
- Saturated Fat 11.76442 g
- Serving Size 1 1 recipe (18g)
- Sodium 0.378 mg
- Sugar 0.5313 g
- Trans Fat 0.803912 g
- Calories 129 calories
Step-by-step
- Combine peanut butter, vanilla, protein powder, and honey in a medium-size bowl. Mix until the texture is like cookie dough.
- Next, line a baking sheet with parchment paper. Using a 1 tablespoon cookie dough scooper, scoop dough into your hand. Roll into a ball and place on paper. Repeat.
- Place baking sheet in freezer for about 30 minutes, or long enough for the balls to settle and firm up a bit.
- While your balls are chilling. Place 1 cup chocolate chips in a small bowl. You want it to be big enough to fit the chocolate chips, but small enough so that you can dip the balls. Microwave for about 60 minutes. Then, add in coconut oil and mix.
- Once your balls have firmed up, it's time to dip and place on a cookie drying rack to prevent any rings from forming. Place a ball on the end of a fork. Dip ball into chocolate, leaving a ring at the tip. Hold your fork with your left and and use your right hand to tap your wrist, so that any extra chocolate drips off. Finally, use a toothpick to slide the ball off the fork onto your drying rack. Repeat.
- Place cookie rack into the freezer to speed up the drying process.
Peanut butter anchors this entire formulation, supplying the structural fat and protein matrix that holds the centers together without traditional baking. Natural styles containing only peanuts and salt provide the necessary fluid consistency, whereas conventional hydrogenated spreads introduce excess stabilizers that create a dry, crumbly paste.
- Select a drippy, all-natural peanut butter brand where oil separation is visible on top, stirring thoroughly before measuring to maintain the proper moisture balance required for dough cohesion.
- Stir whey protein powders gradually into the peanut butter mixture to prevent clumping, stopping once the texture resembles firm cookie dough.
- Chill the rolled peanut butter spheres on a parchment-lined baking sheet for exactly 30 minutes in the freezer so they are rigid enough to withstand warm liquid chocolate without losing shape.
- Melt chocolate chips carefully in short 15-second microwave intervals, monitoring the temperature constantly to prevent scorching and seizing.
- Incorporate one tablespoon of coconut oil into the melted chocolate to lower the viscosity, yielding a thinner coating that drips cleanly off the fork.
- Tap your dipping wrist gently to shed excess coating before transferring the piece to a wire rack.
Store these confections in the freezer in an airtight container for up to three weeks. Cold temperatures preserve the crisp exterior shell and dense interior texture best.
