How to Make It
Place chickpeas in a food processor; pulse until smooth. Add peanut butter, honey, vanilla, and salt. Pulse until well combined. Turn mixture out into a bowl; divide into 18 equal portions. Roll each portion around to form a ball; place on a parchment paper-lined baking sheet. Chill until firm, about 30 minutes.
Place white chocolate chips in the top of a double boiler. Cook over simmering water until white chocolate melts, stirring occasionally. Remove from heat, and let stand 1 minute. Alternatively, place chips in a microwave-safe bowl. Microwave at 20% power for 15 seconds; remove bowl from microwave, and stir. Repeat procedure about 4 or 5 times, microwaving and stirring until most of chocolate has melted. Let stand 1 minute or until chocolate is thoroughly melted and smooth, stirring occasionally.
Dip the prongs of a fork into melted white chocolate, and drizzle over buckeyes, making crisscross motions to resemble a mummy wrap.
Place 2 minichips over the white chocolate to resemble eyes. Let stand 5 minutes at room temperature until chocolate hardens.
Traditional buckeye recipes call for up to 6 tablespoons butter, but we found that protein-packed chickpeas lend the same creamy texture and shave 42g sat fat. Better yet: Your family will never know these tasty treats are bean-based and a great way to slip in extra fiber.