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Vegan Cashew Butter Buckeyes

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. 
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 5 minutes
Total Time 1 hour 5 minutes
Servings 18 buckeyes


  • 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


  • 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.