I’m fairly certain you can’t eat just one buckeye. That’s probably why these chocolate peanut butter balls are generally reserved for the holiday season. Otherwise, the world would slip quietly and contentedly into a diabetic comma.
Despite what department stores would have you believe, it’s not quite the holiday season. In fact, it’s still autumn. So, I added pumpkin puree, cut the sugar, and called it “healthy.”
Pumpkin Peanut Butter Bals
yields 3 dozen balls
- 2 lbs. powdered sugar
- 1 lb. coconut oil
- 3 cups peanut butter
- 1 cup pumpkin purée
- 3 dark chocolate bars
Combine the powdered sugar, coconut oil,peanut butter, and pumpkin in a large mixing bowl until smoothly blended. Chill the mixture for half an hour. Roll the dough into balls and chill them.
While the peanut butter balls chill, melt the chocolate over a double boiler. Using a fork, dip each ball in chocolate and transfer to a parchment or wax paper lined cookie tin. Chill once again until the chocolate shell has hardened, then place in an airtight tupperware and store in the fridge.