Project Description

These are ah-mazinngggg …buckeyes are one of my favorites! My good friend Lacy always made these around the holidays, and every once in a while I get the ‘buckeye itch’ …so I figured out a way to satisfy the craving… in a healthier way 😉

Recipe makes 18-20 balls.

Each ball is 96 cals, 7g fat, 5g carb, and 5g protein.

Protein Buckeyes


  1. 1/2 cup almonds, whole
  2. 1 can chickpeas, rinsed and drained
  3. 3/4 cup protein infused almond butter (I used Ds Naturals, any nut butter will work)
  4. 1/2 cup Walden Farms maple syrup
  5. 1/2 tbsp vanilla extract
  6. 1/2 cup non-diary chocolate chips (optional)


  1. Line a tray that will fit in your freezer with parchment paper. Set aside.
  2. In a food processor, process the almonds until they are a fine crumb.
  3. Add the chickpeas and process until they are fully broken down.
  4. Next, add the nut butter, syrup, and vanilla and process until you have a smooth mixture.
  5. Remove the blade from the processor and stir in the chocolate chips, if using.
  6. Roll the mixture into small balls and place on your tray.
  7. Continue until you use all the mixture; you should have 20 balls.
  8. Freeze for at least 20 minutes before serving.
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