-1 14oz can cannellini beans drained and rinsed
-1/2 cup unsweetened applesauce
-1/2 cup pumpkin puree
-2 Tb coconut oil
-1Tb vanilla extract
-1 cup peanut butter
-pinch of pink salt
-10 oz dark chocolate, melted (add coconut oil if needed)
-Line 2 baking sheets with wax paper
-Puree Cannellini beans in food processor.
-Add applesauce, pumpkin, coconut oil, and vanilla. Puree until completely smooth.
-Add peanut butter and pink salt. Puree until smooth.
-Scoop tablespoons of dough and roll into balls.
-Arrange on baking sheets and refrigerate for 15 minutes
-Take the dough balls out of the refrigerator and re roll smooth if needed. Place a toothpick in each ball and freeze for 30-45 minutes.
-Just before removing, melt the chocolate in a double boiler or microwave. (small increments of time in the microwave though to not burn the chocolate)
-One at a time, dip the dough ball 3/4 into the chocolate leaving a bit of dough showing so that it looks like a buckeye.
Store in the fridge until you are ready to eat them!
Makes 25-35 buckeyes!