Ingredients

The following ingredients have 24 Servings
  • 1 cup all-natural peanut butter (drippy*)
  • 10 medjool dates (pitted)
  • 2 scoops Organic Fuel Chocolate Whey Protein Powder
  • 1 tablespoon cocoa powder
  • 2 tablespoons maple syrup
  • pinch of salt
  • 1 tablespoon coconut oil
  • 1/2 cup dark chocolate chips

Instruction

  • Place peanut butter, dates, protein powder, cocoa powder, maple syrup, and salt in a high-speed food processor. Process on high until you've pulverized the dates and created a dough-like consistency. Depending on how drippy your peanut butter is and how soft your dates are, you may need to add a teaspoon or two of water. You want your dough to be a similar consistency to cookie dough.
  • Next, scoop out a tablespoon of dough at a time and roll between your palms. Place on a parchment-lined baking sheet. Repeat until all dough is gone. You should get around 24 balls.
  • Once all balls have been rolled, transfer baking sheet into the freezer for 20 minutes.
  • While the balls are in the freezer, make your chocolate coating.
  • Place 1 tablespoon of coconut oil and 1/2 cup of dark chocolate chips in a small bowl. Melt in the microwave for 60-90 seconds, stopping to stir a few times so it doesn't burn.
  • Once balls have firmed up, remove from freezer. Use a fork to dip balls into chocolate, coating almost completely, but leaving a hole at the top for the "buckeye."
  • Tap fork on the side of the bowl so that you can remove as much excess chocolate as possible. Then, use a wooden skewer or toothpick to slide buckeye off of your fork and back onto the parchment-lined baking sheet. Repeat until you've coated all balls.
  • Place sheet back into the freezer for at least 30 minutes to firm up.