Indulge in an irresistible combination of creamy almond butter and chocolate (sans the guilt).
A cinch to whip up, these easy treats are filled with buttery sweet flavor. While buckeyes usually need tons of sugar to hold them together, this healthier-for-you recipe uses a combination of almond flour, coconut flour, and honey to hold its shape. And instead of peanut butter, the dough uses almond instead to keep things Paleo-friendly. Each almond butter buckeye then gets dipped in dark chocolate, the combination creates a satisfying bite that isn’t overly sweet. Still, we bet you can’t eat just one.
To get started, combine the buckeye ingredients together in a large mixing bowl. Stir well until you get a thick homogeneous mixture, then transfer the mixture to the freezer. Let it chill for 15 minutes, or until hardened.
Next, scoop out a small heaping of dough from the chilled bowl. Use the palms of your hands to roll and shape it into a 1-inch ball. Place the ball onto the prepared plate and repeat with the remaining dough. When complete, allow them to chill for another 10 minutes inside the freezer.
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While the balls are chilling, begin making the chocolate coating. Melt the coconut oil over low heat, then stir in the chocolate chips. Once the chocolate is nice and smooth, use toothpicks to dip each ball into the melted mixture. Coat the balls evenly throughout, leaving a small circle uncovered on the top.
Then, place the coated balls onto a prepared plate and remove the toothpicks. Fill in the holes left from the toothpicks by using a wet finger to close in the gap. Let the buckeyes chill in the refrigerator for at least 10 minutes, or until ready to be served. Enjoy them chilled and keep refrigerated in an airtight container for up to one week or up to one month in the freezer.
Store in an airtight container in the refrigerator and not at room temperature because the coconut oil in the ingredients will cause the chocolate to melt. The balls can keep up to a week in the refrigerator, or up to a month in the freezer.
Easy Almond Butter Buckeye Recipe
10 mins
Easy Almond Butter Buckeye Recipe
Felicia Lim- Large mixing bowl
- Parchment paper
For the Dough:
- 1/3 cup almond butter
- 2 T melted coconut oil
- 1/3 cup almond flour
- 1/3 cup coconut flour
- 2 T honey
- 1 t vanilla extract
For the Chocolate Coating:
- 1 T coconut oil
- 1 cup dark chocolate chips
- To Make the Dough: Add all ingredients for the dough in a large mixing bowl. Mix and let the dough chill in the freezer for 15 minutes, or until slightly hardened.
- Line a large plate with parchment paper and scoop out a heaping mound of dough. Roll the dough with the palms of your hands and shape into a 1-inch ball. Repeat with the remaining dough and place onto the prepared plate. Chill in the refrigerator for 10 minutes.
- To Make the Chocolate Coating: Melt the coconut oil over low heat, then mix in the chocolate chips. Stir until the chocolate is melted and smooth.
- When the buckeyes are ready, use a toothpick to dip each ball into the melted chocolate. Coat most of the ball, leaving a small uncoated circle at the top.
- Place the coated balls onto a prepared plate and remove the toothpicks. Use a wet finger to spread out the filling and cover the small holes made by the toothpicks.
- Chill the buckeyes in the refrigerator for 10 minutes to slightly harden. Remove when finished and serve immediately.
Looking for Paleo ingredients? Here are a few we’d recommend:
Almond butter (Barney)
Cold pressed coconut oil (Viva Naturals)
Almond flour (Hodgson Mill)
Coconut flour (Nutiva)
Raw honey (Bee Farms)
Vanilla extract (Frontier)
Semi-sweet chocolate chips (Enjoy Life)
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