Vegan Holiday Treats: Buckeyes


Yes, please! This holiday classic has been converted to vegan form by local chef Theresa Joseph. They’re perfect for gifting and holiday parties, and we bet Santa wouldn’t mind finding a few left out for him.


½ cup old-fashioned oats, regular or gluten-free
½ cup almond flour or peanut butter powder (unsweetened)
2 Tbsp flaxseed meal
1 cup natural, no-sugar-added peanut butter (or almond butter)
1 tsp vanilla, optional
¼ cup maple syrup (add more if mixture is too dry)
1 cup dark chocolate chips, vegan
1 Tbsp coconut oil


Line a baking sheet with parchment or wax paper.
Add oats to a food processor. Pulse until they resemble coarse sand.
Add almond flour and flaxseed meal to the bowl with the oats. Pulse until combined.
Add peanut butter, maple syrup, and vanilla to the bowl. Pulse until smooth. (You may put this mixture in the refrigerator for 30 minutes before shaping.)
Shape the mixture into ½-inch round balls. Place the balls on the prepared baking sheet. Chill the balls in the freezer for 1 hour.
While the balls are chilling, melt the chocolate and coconut oil in a double boiler or in the microwave (in 30-second increments) until smooth.
After peanut butter balls have been in the freezer for 1 hour, place a toothpick into each peanut butter ball and dip in chocolate, leaving a little bit of the peanut butter peeking out the top. Or, take a spoon and gently cover each peanut butter ball with chocolate. (This is less messy!)
Return to baking sheets and refrigerate until chocolate is set.  Store in covered container in refrigerator for up to a week.
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