Peanut Butter Protein Buckeye Balls

Directions

• Mix together all ingredients in a large bowl or you can use a food processor. You are looking for a soft, pliable cookie dough consistency, it shouldn’t be wet and sticky. If it the mixture is a little dry add ½ tbsp of water or almond milk at a time until you have your desired consistency.
• Roll the mixture into small balls; I created 12 from this batch. Place into the fridge to firm up a little for a couple of hours.
• Melt chocolate in the microwave; 30 second increments, remove, stir, and return until fully melted.
• Insert a toothpick into a buckeye, one at a time, dunk into the chocolate, remove and carefully shake off excess before placing onto a baking paper lined tray or plate. Remove toothpick and repeat with remaining buckeyes.
• Once the chocolate is set smooth over the toothpick indent if desired using your finger tip. These can be kept at room temperature for up to four days in a seal tight container or freeze for up to one month. If you store them in the fridge remove 5 or so minutes before digging in for a softer bite.