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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
Course: Dessert , Baked Goods
Cuisine: Vegan

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

    Cup of Yum
  1. Mix together the peanut butter, agave nectar, and coconut oil together until incorporated.
  2. Add the crispy rice cereal and gently fold in without breaking the cereal.
  3. Spoon 1-tbsp-sized balls of the mixture into the cups. Let them set in the fridge while you melt the chocolate.
  4. 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.
  5. Drizzle a layer of chocolate over the chilled peanut butter balls and let them set in the fridge again.
  6. Keep stored in the fridge until you serve them =)