Peanut Butter Buckeyes (Allulose & Coconut Sugar Sweetened)
Buckeyes are pure nostalgia. Growing up in Ohio, they were practically a food group—and as a lifelong peanut butter and chocolate fanatic, they were always my favorite. While Buckeyes are traditionally made with chocolate, I’m the carob queen, so that’s the direction I happily take.This version honors the classic vibe: a creamy peanut butter mixture made with smooth unsweetened peanut butter and powdered peanut butter, sweetened with zero-glycemic powdered allulose, then dipped in a rich carob coating to mimic a buckeye nut—creating a lower-glycemic, feel-good treat that still tastes like home.
Equipment
- 1 Stand Mixert
- 1 Double Boiler
Ingredients
PEANUT BUTTER MIXTURE
- 2 cups Unsweetened Salted Creamy Peanut Butter
- 1 cups Powdered Allulose (I prefer Lakanto Golden allulose/monkfruit blend) Lakanto recommended
- 1 cup PBfit Organic Roasted Peanut Powder with coconut sugar.
- 1 tsp Vanilla Extract
COATING
- 2 cups Missy J’s Carob Chips for dipping
Instructions
MAKE PEANUT BUTTER MIXTURE
- In a large bowl, mix peanut butter until smooth. Add allulose, peanut powder, and vanilla. Mix until fully combined. The mixture should be firm and moldable, not wet.
PORTION AND FREEZE
- Weigh portions to 0.5 oz, roll into smooth balls, and insert a toothpick into each center. Place on a parchment-lined tray and freeze overnight or until very firm.
MELT CAROB
- Using a double boiler, gently melt carob chips to about 135–140°F, stirring often. Do not overheat.
DIP
- Remove 2–4 buckeyes at a time from the freezer to keep them frozen before dipping in hot carob. Holding the toothpick, dip into melted carob, leaving about ½ inch of peanut butter mixture exposed at the top. Let excess drip off and lightly scrape the bottom on the pan edge. The reaction of the warm carob and cold peanut butter balls, should allow the carob to harden right away.
- Carob will begin setting almost immediately.
- Set on parchment paper to fully solidify. You can place them in the freezer if the coating did not set up fully.
- Once the peanut butter mixture softens slightly, remove the toothpick. Smooth the hole if needed and let set completely.
STORAGE
- Refrigerator: up to 2 weeks. Freezer: up to 3 months