Instructions

1. Place peanut butter, dates, protein powder, cocoa powder, maple syrup, and salt in a high-speed food processor. Process on high until you’ve pulverized the dates and created a dough-like consistency. Depending on how drippy your peanut butter is and how soft your dates are, you may need to add a teaspoon or two of water. You want your dough to be a similar consistency to cookie dough.
2. Next, scoop out a tablespoon of dough at a time and roll between your palms. Place on a parchment-lined baking sheet. Repeat until all dough is gone. You should get around 24 balls.
3. Once all balls have been rolled, transfer baking sheet into the freezer for 20 minutes.
4. While the balls are in the freezer, make your chocolate coating.
5. Place 1 tablespoon of coconut oil and 1/2 cup of dark chocolate chips in a small bowl. Melt in the microwave for 60-90 seconds, stopping to stir a few times so it doesn’t burn.
6. Once balls have firmed up, remove from freezer. Use a fork to dip balls into chocolate, coating almost completely, but leaving a hole at the top for the “buckeye.”
7. Tap fork on the side of the bowl so that you can remove as much excess chocolate as possible. Then, use a wooden skewer or toothpick to slide buckeye off of your fork and back onto the parchment-lined baking sheet. Repeat until you’ve coated all balls.
8. Place sheet back into the freezer for at least 30 minutes to firm up.