This is a take on one of my favorite sweet treats! All three of my grandmothers (yes, I’m a lucky girl!) make a similar dessert this time of year. In some parts of the country they’re called buckeyes, but in the south they’re simply called peanut butter balls. I’ve eliminated the peanut butter since it causes inflammation for so many people and added in protein to offset the sugar surge. I hope you enjoy!


¾ cup Almond Butter
2 scoops or 4 Tbsp. Vanilla Protein Powder (I like PlantFusion and Garden of Life Brands)
3-4 Tbsp. Unsweetened Almond Milk
2-3 ounces Dark Chocolate

Combine almond butter and protein powder and slowly stir in almond milk until the mixture is slightly sticky. Mold the dough into approximately 12 one to two inch balls and place them on wax paper to keep them from sticking. Cover and put in the fridge for 30 minutes or the freezer for 15 minutes. Once the dough is chilled, melt the chocolate using the stovetop or a microwave, being careful not to burn the chocolate. Dip the peanut butter balls into the chocolate (it’s helpful to use a toothpick), covering them completely. Return the chocolate-covered almond butter truffles to the wax paper, stick in the fridge, and let cool.