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Chickpea Gingerbread Buckeyes Recipe

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4.2 from 32 reviews

These Chickpea Gingerbread Buckeyes are a delicious and healthier twist on the classic peanut butter buckeye treat. Made with chickpeas, natural peanut butter, molasses, and warm gingerbread spices, these no-bake bites are coated in rich melted chocolate and sprinkled with turbinado sugar for a festive finish. Perfect for holiday snacking or gifting, they combine wholesome ingredients with indulgent flavor in just 30 minutes.

Ingredients

Main Ingredients

  • 1 cup canned chickpeas (drained, thoroughly rinsed, and patted dry)
  • 3/4 cup natural creamy peanut butter (the only two ingredients should be peanuts and salt)
  • 1/3 cup powdered sugar
  • 1/4 tsp sea salt
  • 2 Tbsp molasses
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1 cup semi-sweet chocolate chips (use Enjoy Life brand for vegan/dairy free)
  • Turbinado sugar for garnish

Instructions

  1. Prepare Chickpea Dough: Place the drained and dried chickpeas into a food processor and blend until they are finely ground, about 15 seconds. Then add the natural peanut butter, powdered sugar, molasses, cinnamon, ginger, and sea salt. Blend for about 1 minute, stopping to scrape down the sides as needed, until the mixture forms a smooth, cohesive ball of dough.
  2. Shape the Buckeyes: Roll the dough into 12 to 14 evenly sized balls, approximately 1.5 tablespoons each. Place the balls on a parchment-lined baking sheet and chill in the refrigerator for 15 to 20 minutes, or until they are slightly firm to the touch.
  3. Melt the Chocolate: Put the chocolate chips into a microwave-safe bowl. Heat in 30-second increments, stirring after each interval, for about 90 to 120 seconds total until the chocolate is fully melted and smooth.
  4. Dip and Garnish: Using a fork or toothpick, dip each chilled chickpea ball into the melted chocolate, coating it thoroughly. Place the coated buckeyes back onto the parchment paper. If desired, sprinkle turbinado sugar over the chocolate before it sets for a sparkling finish. If you have leftover melted chocolate, you can drizzle it over the buckeyes for extra decoration.
  5. Set the Chocolate: Refrigerate the chocolate-dipped buckeyes for about 15 minutes, or until the chocolate hardens completely. Once set, they are ready to serve or store in an airtight container in the fridge.

Notes

  • Make sure to thoroughly rinse and dry the chickpeas to avoid excess moisture in the dough.
  • Use natural peanut butter containing only peanuts and salt to maintain the integrity of flavors and texture.
  • The molasses adds a rich gingerbread flavor and sweetness, but you can adjust the amount to taste.
  • Enjoy Life semi-sweet chocolate chips are recommended to keep this recipe vegan and dairy-free.
  • Store buckeyes in the refrigerator in an airtight container for up to 1 week.
  • If the chocolate thickens while dipping, gently reheat in short microwave intervals and stir.

Find it online: https://justsosavory.com/chickpea-gingerbread-buckeyes-recipe/