Secret Ingredient Peanut Butter Chocolate Buckeye Candy (Vegan)

Our family LOVES buckeye candies! Over the holidays we enjoy the traditional recipe made with butter and powdered sugar, however I developed this recipe to be vegan and more of an "everyday" type of treat. Although they won't fool die-hard buckeye fans, we find these little candies satisfy our peanut butter & chocolate candy cravings. I usually get about 40 treats.

• Ready In: 5 hrs
• Serves: 20
• Yields: 40 Buckeye Candies

Ingredients

• 15  ounces garbanzo beans, canned (chickpeas)
• 1⁄4 cup  plus 2 tablespoons maple syrup
• 2  teaspoons vanilla extract
• 3⁄4 cup  natural-style peanut butter, creamy
• 1⁄4 teaspoon sea salt, fine
• 3 -6  tablespoons  powdered peanut butter (almond or oat flour would work too)
• 10  ounces chocolate chips, dark non-dairy (semi-sweet would work too)
• 1⁄2 teaspoon  vegetable oil

Directions

1. Drain and rinse the chickpeas. If you want to remove the clear outer skin of the chickpea feel free. It does make for a smoother texture, but is not necessary.
2. Place the chickpeas, maple syrup and extract in a food processor fitted with a metal blade. Process on high for 30 seconds. Scrape down the sides. Add the peanut butter and salt. Pulse to combine.
3. At this point, how the dough comes together varies. You basically want to add enough powdered peanut butter (or flours) to form a sort of dough. I generally add 2-3 tablespoons of powder, process and see where its at. The dough should be fairly smooth and able to roll into ball.
4. Place the mixture in a bowl, cover with a lid or plastic wrap and chill at least 4 hours; or overnight. The mix needs time to firm and for the flavors to come together. Beans take a while to fully absorb flavor.
5. When the mix is thoroughly chilled, use a measuring teaspoon to scoop a slightly heaping amount and form into a ball. The ball should be about 1” in diameter. I usually get about 40 or so balls. Resist the urge to make these big. The chocolate layer will add to the overall size and richness.
6. Place the chocolate chips and oil in a microwave safe bowl. Microwave chocolate on high in 20 second bursts – stirring after each interval. Microwave until completely melted. NOTE: If you find the chocolate is too thick for dipping, add another 1/2 teaspoon of oil.
7. Pour some or all of the melted chocolate into a small mug to give some depth for dipping.
8. Using a toothpick, pierce a peanut butter ball and dip it into the melted chocolate until it's about half-way up the candy. Alternatively, you could place the ball onto a fork and dip it into the chocolate that way. If you find the chocolate is a little thick for dipping, you can add a teaspoon of vegetable oil to thin it out.
9. Place the dipped balls on a parchment lined cookie sheet. Chill for an hour or two to set.
10. Best served at room temperature. Enjoy!
11. Because we don't eat all of these immediately, I generally store them in an airtight container in the refrigerator. Like stated above, these are best served without a chill. The peanut flavor comes through better.