2 c. smooth peanut butter (no sugar or salt)
2/3 c. date paste
1 c. egg white powder
1/2 t. salt
8 oz. ghirardelli semisweet chocolate chips
- 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.
- Category: dessert
- Cuisine: snack