Crispy Peanut Butter Buckeye Balls
To make this vegan, make sure you buy vegan chocolate because a lot of dark chocolate you normally see still has milk solids in it.
Servings: 50 balls
Ingredients
- 1 cup natural smooth peanut butter unsweetened, just peanuts
- 1/3 cup agave nectar
- 1/4 cup coconut oil solid
- 3 cups crispy rice cereal
- 1 1/2 cup dark chocolate chips
- 2 tbsp coconut oil
- 50 mini-muffin liners
Instructions
- Mix together the peanut butter, agave nectar, and coconut oil together until incorporated.
- Add the crispy rice cereal and gently fold in without breaking the cereal.
- Spoon 1-tbsp-sized balls of the mixture into the cups. Let them set in the fridge while you melt the chocolate.
- Microwave the dark chocolate chips with 2 tbsp of coconut oil for 30-second intervals, stirring in between, until the chocolate is melted. You can try it with the coconut oil instead of the shortening. I meant to use that but I didn’t have enough.
- Drizzle a layer of chocolate over the chilled peanut butter balls and let them set in the fridge again.
- Keep stored in the fridge until you serve them =)