Step 1

Combine the peanut butter, protein powder and vanilla in a bowl. Stir until fully incorporated and a cookie dough consistency is formed. The batter can be thinned by adding 1 tbsp of non-dairy milk, if needed.

Step 2

Line a sheet pan with parchment paper. Scoop out dough and roll into a 1 to 1 1/2 inch ball, depending on your desired sized. Freeze for 15 minutes.

Step 3

To make the chocolate coating, combine cocao powder, coconut oil and maple syrup (if using) in a small bowl. Stir until no lumps remain. The coating should be thick but not stiff, allow to cool if too thin.

Step 4

Remove the peanut butter balls from the freezer. Using a skewer or fork pick up a ball and dip into the chocolate leaving a a small round or peanut butter visible at the top. Place back on parchment. Repeat with remaining balls. Place in refrigerator until chocolate sets.

Step 5

To cover the the hole left by the skewer you can dip your finger in warm water and pinch it closed. Buckeyes should be kept in the refrigerator.