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.
1/4cupgranulated sugar of choicewhite sugar, coconut sugar, or powdered sugar
1/2tsp.sea saltplus more for sprinkling overtop
1 1/2cupsdairy-free chocolate chipssuch as Enjoy Life
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.