We’ve got one more holiday gift recipe for you before we launch into December! We apologize for the brief hiatus from posting. Strudel and I have been enjoying this blog for 8 years and it was time to do a little maintenance on a blog that has posted 454 posts since we started in November 2010!
Last year I posted about some of my favorite holiday treats including buckeye balls! This year I was inspired to try making a variation of buckeye balls that was actually nutritious. I know, you may be asking why mess with Buckeye Balls? I agree they are delish, they are amazingly rich and taste much like the beloved peanut butter cup! However, I’m trying not to go too crazy this holiday season. There are chocolates and cookies around every turn!
My inspiration for these buckeye balls came from these treats that I have been making monthly and storing in my freezer. They are a wonderful snack when I’m craving a bit of sweetness. You can buy the ingredients in bulk from Amazon and make several batches.
Combine the peanut butter and date paste in a food processor and process until the peanut butter and date paste are smooth. Pulse for about 2 minutes, stopping every thirty seconds to scrape down the sides of the bowl of the processor.
With the lid on but the spout open, slowly pour in the egg white powder while the food processor runs. Continue processing until the mixture is completely combined. It will start to ball up.
Form the mixture into a ball and roll into a thick log on a cutting board to about 1 inch in diameter.
Cut the log in half and then each section in half and so on until you have 24 pieces cut from the log.
Form each section into a ball and place on a large plate and freeze for 30 minutes.
A few minutes before pulling out the buckeyes from the freezer, melt the chocolate chips in the microwave in 30 second intervals and stir until smooth. I melted my chips in an 16 oz. pyrex measuring cup.
Lay a sheet of wax paper on the countertop and remove the buckeyes from the freezer.
One by one dip the balls into the chocolate, rotating to cover as much of the ball as you can but still leave some exposed peanut mixture to look like a buckeye.
Place each buckeye on the wax paper and let sit until firm.
Once completely solid, I placed all of the buckeyes in one large ziploc bags and stored them in the freezer.
When ready to eat a few I pull them out of the freezer to warm slightly but still eat cold.
Strudel and Streusel are two friends living in different cities, sharing a love of baking (and butter) through this blog. With Streusel in Denver, and Strudel in Seattle, we've found our little site to be a great way to stay in touch, share recipes we love, and talk about experiences in our respective cities.