Vegan Buckeye Balls

December 16th is #NationalChocolateCoveredAnythingDay.  I’m not sure how that came to be a national food holiday, but who am I to complain about anything chocolate? 😉  So in the spirit of this “holiday” tradition, how about giving these super easy Vegan Buckeye Balls a try?

I used the classic peanut butter version to make ours, but why not great creative with your favorite nut butter.  You can even use a crunchy nut butter for a little bit of texture.  The dairy free chocolate chips are found everywhere these days.  I buy the chips from the Enjoy Life brand.

Vegan Buckeye Balls


I used a small cookie scoop to form the balls rather than rolling them smooth.  I actually prefer the way they looked this way.  Once formed, they are dipped into melted chocolate and allowed to firm up in the fridge.

If you make this recipe, snap a photo and tag me on Instagram @theveglife1 🙂 I love to see what you all come up with!

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DEC 1st – Peanut Butter Blossom Cookie

DEC 2nd – Powdered Sugar Snowball Cookie

DEC 3rd – Raspberry Bar Cookie

DEC 4th – Brownie Roll Out Cookie

DEC 5th – Holiday Biscotti Cookie

DEC 6th – Green Tea Shortbread Cookie

DEC 7th – Cherry Coconut Cookie

DEC 8th – Sugar Plum

DEC 9th – Moravian Ginger Cookie

DEC 10th – No-Bake Mint Cookie

DEC 11th – Apple Pie Cookie

DEC 12th – Soft Glazed Pumpkin Spice

DEC 13th – Thumbprint Cookies

DEC 14th – Coconut Macaroon Cookie

DEC 15th – Chocolate Peppermint Graham Cracker Cookie

DEC 16th – Pecan Raspberry Linzer Cookie

DEC 17th – Rugelach Cookie

DEC 18th – Italian Lemon Drop Cookie

DEC 19th – Chocolate Crackle Cookie

DEC 20th – Holiday Spritz Cookie

DEC 21st – Cherry Cheesecake Cookie

DEC 22nd – Peppermint Bark Shortbread Cookie

DEC 23rd – Stained Glass Cookie

DEC 24th – Half Moon Cookie

DEC 25th – Italian Rainbow Cookie

Vegan Buckeye Balls

Vegan Buckeye Balls



  • 1/4 C Vegan Margarine softened
  • 1/2 C plus 2 Tbl Powdered Sugar
  • 1/8 tsp Vanilla
  • 1/4 C Peanut Butter peanut butter is traditional in this recipe, but you could improvise with any nut butter here
  • 1/2 C vegan Dairy Free Chocolate Chips
  • 1 tsp Vegetable Shortening


  1. In the bowl of an electric mixer, combine the margarine, sugar and vanilla.
  2. Add the peanut butter and blend until smooth.
  3. Using a small cookie scoop, portion onto a cookie sheet. I like to roll them and then place into the freezer for 20 minutes to firm them up before dipping into chocolate.
  4. Melt the chocolate in the microwave on full power with 1 tsp of vegetable shortening in 30 second intervals. Stir frequently. You could also create a double boiler by bringing a pan of water to a simmer on the stove and placing a glass bowl over top. The water should not touch the bottom of the bowl at all. Stir continually to prevent scorching.
  5. Insert a skewer or toothpick into the top of the ball & dip in-to the melted chocolate halfway up. Place onto the cookie sheet, smooth over the hole and place back into the
  6. freezer to firm up.
  7. Store in the refrigerator


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