Prep Time: 25 mins
Chill Time: 20 mins
Total Time: 45 mins
Ingredients
- 1½ cup crispy rice cereal
- ½ cup vegan butter softened
- 2 cups peanut butter
- 3 cups powdered sugar
- 3 cups vegan chocolate chips
- 1 teaspoon vanilla extract
Cooking Instructions
- Mix softened butter and peanut butter in a large bowl. Then mix in the rice cereal, powdered sugar, and vanilla extract.
- Roll into balls (around a tablespoon-worth for each buckeye is good) Place on a parchment-lined baking tray and spear the top of each ball with a toothpick.
- Chill in the freezer until hardened (for about 20 minutes.)
- Now, melt the chocolate chips using the double boiler method.
- Hold the toothpick to pick and dip each buckeye in the melted chocolate until well-coated and let the excess drip off. To maintain the true “buckeye” appearance, leave a bare circle without chocolate on top. Place back on the baking tray and remove the toothpick. Cover the toothpick hole by smoothing it over with a small spoon or your finger.
- To let the chocolate set, refrigerate before eating or storing.
Nutrition Facts
- Calories: 173 kcal
- Carbohydrates: 17 g
- Protein: 4 gFiber: 1 g
- Sugar: 14 g
- Fat: 11 g
- Saturated Fat: 4 g
- Trans Fat: 1 g
- Sodium: 78 mg
- Potassium: 86 mg
- Calcium: 17 mg
- Iron: 1 mg
- Vitamin A: 108 IU
