After the success I had making healthier cookie dough fondue, I decided to apply those healthier adaptations to my favorite truffle/candy = buckeyes! And a good thing I made these babies healthier because with the stress I am afflicting upon myself this weekend in anticipation of my defense on Monday, I am shoveling more of these into my face than usual. I used coconut oil instead of the butter and dark chocolate instead of semi-sweet. I didn’t substitute the powdered sugar but I did reduce it by 1/2 cup as the coconut oil hardens more than butter when cold.
I also purposely didn’t dip these perfectly in order to emulate the true irregular characteristic of the buckeye nut. You see, not all truffles need to be perfect and pretty, so long as they taste awesome, which these do. I didn’t miss the butter at all and I’m already a big fan of peanut butter and dark chocolate together. Whether you are a buckeye fan or just a pb+c fan you’ll definitely enjoy these, and their sneaky healthier attributes.
Two years ago: Sausage Stuffed Pretzel Bites
Makes approximately 5 dozen
1-1/2 cups reduced fat creamy peanut butter
1 cup coconut oil, softened
1 tsp vanilla extract
1/2 tsp butter flavoring (optional)
3-1/2 cups sifted powdered sugar
12 oz. dark chocolate
2 Tbsp coconut oil
- Line two baking sheets with waxed paper; set aside.
- In a medium bowl, mix peanut butter, 1 cup coconut oil, and vanilla. Add powdered sugar a half cup at a time to reach desired consistency, then use hands to form a smooth stiff dough. Refrigerate for a couple minutes if necessary.
- Shape into balls using approximately 2 teaspoons of dough for each ball (about 3/4-inch diameter). Dust hands with more powdered sugar if needed to prevent dough from sticking. Place on prepared pan, insert a wooden toothpick, and place in the refrigerator for at least 30 minutes.
- Melt chocolate 2 tablespoons coconut oil together in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat.
- Remove balls from freezer. Dip into melted chocolate leaving a small circle uncovered at the base of the toothpick. Return to wax paper, and repeat with remaining balls.
- Refrigerate for 30 minutes to set. Remove toothpicks and carefully smudge the holes left behind with the back of a spoon or a clean fingertip.
Source: The Spiffy Cookie original