SEATTLE — The holidays are often filled with family, feasts, and a LOT of dessert. If you're searching for a solution to getting your sweets-fix while sticking to your healthy diet, Lauren Chambers has a recipe for you.
The nutrition coach demonstrated how to make her spin on the classic Buckeye, 'Salted Dark Chocolate Peanut Butter Balls', and gave us some tips on mixing healthier ingredients into your diet without abandoning your sweet tooth.
Healthy Sea Salt + Dark Chocolate Peanut Butter Balls (Buckeyes)
This upgraded version of buckeyes tastes just like the real deal while including some serious nutrients and sneaky swaps to keep you feeling energized and balanced this holiday season.
Diet: grain-free, dairy-free, gluten-free, plant-based, sugar-free, refined-sugar-free, vegetarian, vegan-friendly, paleo-friendly
Makes: 8-12 large balls
- 2 cups organic, oil-free creamy peanut butter
- 1 ½ cups dark chocolate or chocolate chips
- ½ cup organic maple syrup
- ¼ cup coconut flour
- 2 servings (4 scoops) Bulletproof Collagen Powder (use code SOGREEN10 to save 10% off your first purchase) *if not using add in 2 more tbsp coconut flour*
- 1 tbsp coconut oil, melted
- ½ tsp sea salt (+ more for topping)
- In a large bowl, mix together the peanut butter and maple syrup, stirring vigorously until thickened.
- Stir in the coconut flour and collagen powder until combined (*important -- if not using collagen powder be sure to add in 2 more tbsp coconut flour for the same texture). Let the mixture sit for 5 minutes in the fridge. The coconut flour + collagen will absorb moisture and help firm up the filling so it's not too sticky and easy to roll into balls.
- Add in sea salt, then shape into small balls either with your hands or a small ice-cream scooper (should yield about 20-ish balls, depending on size). Place balls on a parchment-lined plate or Tupperware and set aside.
- In a small pot, add the dark chocolate and coconut oil and heat over low heat, stirring frequently. Once it's barely melted, remove from heat and stir until completely smooth.
- With a fork, dip the balls into the melted chocolate. Tap off excess chocolate on the side of the pot and place the ball back on the plate lined with parchment. Repeat for the rest.
- Place balls in the freezer for around 10 minutes until mostly firm.
- After 10 minutes, remove balls from freezer and drizzle with the leftover melted chocolate (I use a fork or spoon to do this). Sprinkle with more sea salt.
- Freeze the balls for another 15 minutes, until the chocolate is completely set. Store in sealed Tupperware container in the fridge for a week or the freezer for 1-2 months (if they make it that long - ha!)