Secret Ingredient Peanut Butter Chocolate Buckeye Candy (Vegan)

READY IN: 5hrs


  • 15
    ounces garbanzo beans, canned (chickpeas)
  • 14
    cup plus 2 tablespoons maple syrup
  • 2
    teaspoons vanilla extract
  • 34
    cup natural-style peanut butter, creamy
  • 14
    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)
  • 12
    teaspoon vegetable oil


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Pour some or all of the melted chocolate into a small mug to give some depth for dipping.
  • 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.
  • Place the dipped balls on a parchment lined cookie sheet. Chill for an hour or two to set.
  • Best served at room temperature. Enjoy!
  • 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.