Let's make this American classic, but let's make it low FODMAP! All you really need to know is... peanut butter fudge-y goodness meets chocolate.


  • 2 cups icing sugar
  • 1 cup smooth peanut butter
  • 2-3 tbsp melted butter
  • 1 tsp vanilla essence
  • pinch of salt
  • 80g dark chocolate
  • 1 tsp coconut oil


Makes: 15 buckeyes

  1. In a food processor or using a handheld electric whisk, combine the icing sugar, peanut butter, melted butter, vanilla and salt until it begins to clump together. If you would prefer a more sticky and fudge-like consistency, you can add more peanut butter or melted butter.
  2. Divide the mixture into 15 and mold it into balls using your hands.
  3. Refrigerate for 30 minutes to harden.
  4. Melt the dark chocolate and coconut oil together in a deep container or glass.
  5. Using a toothpick, partially submerge each of the peanut butter balls into the chocolate until you can only see a small circle of the peanut butter mixture.
  6. Return the buckeyes to the fridge to set and until you serve them.