Instructions

1. In a food processor, process the chickpeas until they are completely broken down.
2. Add the peanut butter, honey, vanilla, and salt and process until everything is well combined and forming a ball, about one minute.
3. Scoop the mixture with a rounded spoon (I used a 2 teaspoon size), roll into a ball, and place on a baking sheet lined with wax paper, parchment paper, or a silicone baking mat.
4. Continue until you use all of the mixture; you should get approximately 48 balls.
5. Place in the freezer until firm, about 15 minutes.
6. Meanwhile, place your chocolate chips and coconut oil in a medium, microwave-safe bowl. Microwave for 30 seconds and then stir the mixture. Microwave another 30 seconds and stir again. If the chips are not completely melted yet, microwave in 5-10 second increments until totally smooth. {Alternatively, you can use the double boiler method to melt your chocolate. I always just use the microwave.}
7. When your peanut butter balls are firm enough, take them out of the freezer. Using a toothpick as a handle, dip each ball into the chocolate. Leave a little circle open at the top to make traditional Buckeyes.
8. Return the dipped balls to the tray. When finished dipping all of the balls, refrigerate until the chocolate is firm.
9. Store in the refrigerator. Enjoy!