Chickpea buckeyes? I know what you’re thinking… but forget all about that because they’re actually really, really good.
I love chickpeas and I’m continually surprised by the way they can take on different forms in various recipes. In the case of these buckeyes, they replace and take on the characteristics of the excessive powdered sugar and butter that the recipe traditionally calls for… which, I know, sounds like that means they’d be bland, right? But they’re not bad! These buckeyes have a natural sweetness to them and, in my opinion, are extra delicious because they’re quasi healthy treats.
One of JP’s coworkers recently put me to the challenge of making buckeyes (as part of my summer of baked goods for the work crew, ha) and while I am definitely going to make some true buckeyes, the person who asked has been on a healthy kick lately so I wanted to see if maybe the chickpea buckeyes could kill two birds with one stone. With that being said, I added a little extra sweetness because I know these guys have a super sweet tooth, but I have no doubt you could follow the original recipe to the letter and be equally satisfied.
For this batch, I couldn’t find the exact recipe I tried a few years ago when I first made chickpea buckeyes but, thanks to the wonders of Pinterest, I found and adapted this recipe from Energy We Bring (by way of The Lean Green Bean):
1 can of chickpeas, rinsed and patted dry
1 cup natural and/or organic peanut butter
3 Tbsp honey or agave
3 tsp pure vanilla extract
2 Tbsp brown sugar
¼ cup flour
1 ½ cup milk chocolate chips
1-2 Tbsp coconut oil
In a food processor, puree the chickpeas until smooth and then add to your KitchenAid along with the peanut butter, honey, vanilla, and brown sugar. Using a paddle attachment, mix until smooth. If you’d rather, Francesca threw all of that together in a high powdered blender; unfortunately our big boy recently broke, so I had to improvise (but it worked out well for me!).
Either way, once that’s done you’ll add the flour just to tighten things up a bit. The original recipe called for 1/3 cup flour, but I found I didn’t need as much (which may or may not have to do with how I mixed the ingredients). Let the mixture come together in the refrigerator for at least half an hour (or longer).
When ready, line a cookie sheet with wax paper and then roll the mixture into roughly 1-2 tablespoon size balls. Then let those sit in the freezer for another half an hour or until firm.
Last but not least, mix your chocolate chips and coconut oil in a microwave safe bowl and zap in 30-second intervals. For what it’s worth, I used mini chocolate chips and they seemed to melt much better than regular chips. When smooth and dippable, remove the chocolate from the microwave and get ready to make your buckeyes!
Using a toothpick, dip the bottoms of your balls into the chocolate and then set down on the wax papered cookie sheet. You’ll have a small hole after removing the toothpick, but you can easily pinch it shut. If you want the traditional buckeye look, leave as is; I drizzled some of the excess chocolate over the top of a few for the chocoholics at work.