More Good Buckeye Recipes
1. Sunflower Butter Buckeyes
Sunflower seed butter is used to make these delicious buckeye balls that taste similar to the popular Reese’s candy. Mixing everything by hand is fun to do and ensures that the ingredients are well combined. If desired, top the buckeyes with chopped nuts while the chocolate is still wet. Store in the refrigerator.
Ingredients
1/4 cup sunflower seed butter
1 1/2 tbsp honey
2 tbsp coconut oil, divided
1/2 cup almond flour
1 tbsp flaxseed meal
1 tsp vanilla extract
Pinch of salt
1/4 cup dark chocolate chips
1 tbsp coconut oil
Chopped almonds, for topping
Instructions
1. In a large bowl, mix together the sunflower seed butter, honey, 1 tablespoon melted coconut oil, almond flour, flaxseed meal, vanilla, and salt.
2. Using your hands, roll the dough into small balls and place on a Silpat or parchment paper. Refrigerate for half an hour.
3. In a double broiler, melt the chocolate and remaining tablespoon of coconut oil. Dip each buckeye into the chocolate and place it back on the Silpat. Top with chopped almonds if desired and refrigerate until the chocolate has set.
2. Pumpkin Buckeye Balls
These simple pumpkin buckeyes combine the spiced flavors of pumpkin pie with rich dark chocolate. This dessert requires no baking and it can be prepared ahead of time, which may help alleviate some stress around the holidays. Add a teaspoon of coconut oil to the chocolate to thin it out if desired, since sometimes it is easier for dipping.
Ingredients
1/2 cup almond butter
1/3 cup pumpkin puree
1/4 cup coconut oil, melted
3 tbsp honey
3 tbsp almond flour
1 tsp cinnamon
1/4 tsp nutmeg
Pinch of salt
4-5 oz. dark chocolate
Instructions
1. In a large bowl, mix together all of the ingredients except for the chocolate. Place in the refrigerator until firm enough to shape, about 20 minutes.
2. Use your hands to roll the chilled dough into small balls and place on a Silpat or parchment paper. Refrigerate for 30 minutes to set.
3. In a double broiler, melt the chocolate. Dip each buckeye ball into the chocolate with a fork and place back on the Silpat to cool. Refrigerate until the chocolate has set, then serve cold.
This story originally appeared on Paleogrubs
