Blog · Gluten Free · Recipes

Vegan Buckeye Candies

I remember growing up, my best friend’s mom would make huge batches of these peanut butter chocolate balls, and hide them from me in their outdoor freezer. I would sneak into their garage late at night with my friend just to snack on a couple of these. If these buckeye candies sound familiar to you, its because the buckeye candy is named after the Ohio buckeye nut tree which they resemble. I veganized a batch last Christmas season to fill the nostalgia void in my heart, and now I perfected the recipe this year! These make a tasty party snack, or even edible gift. They keep in the refrigerator, where you’ll be going back every 20 minutes to snack on one of these just like I used to.

buckeyes 1

Ingredients (makes about 45):

1 1/2 cup creamy peanut butter (I used Jiff Natural Creamy)

1 cup vegan butter, room temperature (see notes)

2 tsp vanilla extract

1/4 tsp sea salt

3-5 cups powdered sugar

1-2 bags Enjoy Life vegan semi-sweet chocolate chips

toothpicks (see notes)


  1. Mix peanut butter and vegan butter evenly. Then, mix in vanilla and sea salt. Mattering on what kind of peanut butter or vegan butter you used you may need another 1/4 tsp vanilla.
  2. Begin mixing in the powdered sugar 1/2 cup at a time. You want enough to make the balls stick without crumbling. For me, this happens at about 3 cups. You can add more sugar for consistency or taste. The mixture should look fluffy but stiff.
  3. Set a baking sheet covered in parchment paper. Scoop peanut butter mix no larger than 1 inch and roll into balls. Stick each with a toothpick and set in freezer for at least 30 minutes.
  4. While balls are freezing, begin melting the chocolate chips. Start out by microwaving the first bag in a microwave safe bowl 30 seconds at a time, and stirring in between until fully melted (about 2 minutes all together). Sometimes the first bag covers all of the peanut butter balls, but sometimes you may need to add another 1/2 bag to get them all.
  5. Dip peanut butter balls about halfway into the chocolate and then add back to the parchment paper. Once all are dipped in chocolate, refreeze for at least another 30 minutes.
  6. These can be stored in the fridge for the next month to snack on, and can be frozen after wards for another month or so. These also make a perfect edible gift for the holidays!

buckeyes 13


  • I used Miyoko’s cultured vegan butter, if you can’t find that brand I suggest using “I can’t believe it’s not butter, Vegan” or another good tasting vegan butter. It is important to use a vegan butter that tastes good and similar to dairy butter since that ingredient plays a big roll in this recipe. I also like Miyoko’s because its relatively healthy for something made from a bunch of oils. I suggest against using earth balance, which I have tried for this recipe but I don’t think it gives the best taste.
  • I only use plastic toothpicks for cooking, so they are easy to rinse off and reuse for recipes like this or to test if cakes are baked through. Don’t create a bunch of waste for this recipe, so make sure to rinse and save your toothpicks! If you don’t want to buy toothpicks for this you can just use a fork  after the balls are well frozen to dip into the chocolate.

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