The holidays are upon us, and I’m kicking things off with an upgraded version of one of the most popular recipes on my blog — Healthy Sea Salt + Dark Chocolate Peanut Butter Balls, also known as Buckeyes.
Buckeyes were a childhood favorite of mine during the holidays and are an incredibly nostalgic treat for me. I would be seriously bummed to give them up, and with this upgraded healthy version I don’t have to!
Which, IMO, is how it should always be with food.
You have every right to enjoy the foods you love, so that they taste good AND make you feel good too.
This doesn’t mean you can’t have the super greasy piece of pizza you love or a cheesy burger wrapped in a gluten-filled bun every now and then (if those are foods that are truly enjoyable/special to you) but finding a way to enjoy a version of these foods consistently so you don’t feel deprived or inflamed most of the time is important too (hi gluten-free pizza piled high with roasted veggies and avocado turkey burger bowls).
Enter in these Healthy Sea Salt + Dark Chocolate Peanut Butter Balls.
Not only do they taste insanely delicious (legit one of my most popular/requested recipes at any holiday gathering or workshop) but they include some serious nutrients and sneaky swaps to keep you feeling energized and balanced this holiday season.
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!)