Vegan Cashew Butter Buckeyes
Vegan cashew butter buckeyes replace the butter with protein-packed chickpeas for a healthier, plant-based twist on the classic. No one will guess these delicious treats are bean-based, and it's a great way to sneak in extra fiber.
Servings: 18 buckeyes
Ingredients
- 1 15-oz. can unsalted chickpeas
- 3/4 cup creamy cashew butter
- 1/4 cup granulated sugar of choice white sugar, coconut sugar, or powdered sugar
- 1 tsp. vanilla extract
- 1/2 tsp. sea salt plus more for sprinkling overtop
- 1 1/2 cups dairy-free chocolate chips such as Enjoy Life
Instructions
- Drain chickpeas into a colander and rinse thoroughly with running water for 1 minute, until water runs completely clear. Transfer chickpeas to a food processor.
- Blend chickpeas until finely ground. Add cashew butter, sugar, vanilla, and sea salt; blend until smooth, about 1 to 2 minutes, scrapping down sides as needed. Chill mixture for 30 minutes.
- Roll mixture into 18 uniform balls and place on a parchment-lined baking sheet. Chill balls for 30 minutes.
- Add 1 to 2 inches of water to a medium saucepan and bring to a simmer. Place a heat-safe bowl on top of the pot and add chocolate. Stir occasionally with a spatula until chocolate is mostly smooth and melted. Remove from heat.
- Dip cashew butter balls in chocolate holding onto a toothpick. Leave a small portion of cashew butter showing at the top to make them look like Buckeyes. Place back on parchment-lined baking sheet and sprinkle with sea salt, if desired. Refrigerate until ready to serve.