Prepare a plate/container by lining it with parchment paper.
In a food processor, blend the peanut butter and date sugar until totally combined.
Measure out 2 teaspoons for each buckeye, and roll into a sphere shape with your hands. The dough will be slightly wet and tricky to work with, so don't worry about getting perfect spheres during this step! Just focus on getting them close to a ball shape and into the freezer quickly.
Freeze the peanut butter balls for 2 hours, then get the chocolate ready.
Melt the chocolate chips in the microwave - I do 20 seconds at a time, stirring in between, until all the chips are melted.
Stir the date sugar into the melted chocolate.
Prepare a final plate/container by lining it with parchment paper.
Take the peanut butter balls out of the freezer. This is the step when you can roll them more into a ball shape, since they'll be a lot more firm from freezing.
Pick up the peanut butter ball and stick a toothpick partway through it, dip it carefully into the chocolate, leaving a small circle of peanut butter around the toothpick exposed, then set it on the parchment lined plate/container and remove the toothpick.
Repeat with all the peanut butter balls, and freeze the finished buckeyes for 1 hour to set up.
Store in the refrigerator.
