I didn’t know what buckeyes were until I went to visit my husband’s family in Ohio. I felt like I had been living in the dark. My love for peanut butter and chocolate had met it’s match. But I did not love the ingredients that were inside these traditional treats. Buckeyes are delicious! They are typically made of peanut butter, butter, powdered sugar, melted chocolate, and sometimes shortening or flour. For many, buckeyes can be a not-so-fun-sized candy ball packed with food allergies.
These buckeyes are made with maple syrup instead of refined sugar, coconut oil instead of butter, so they are dairy free, and coconut flour so they are free of both wheat and powdered sugar. Wether you are just trying to reduce your consumption of refined sugar or struggling to find delicious treats with lots of allergies, these Buckeyes fit the bill.
Allergy Friendly Buckeyes
For The Buckeyes:
- 1/2 cup coconut or almond flour
- 1/2 cup organic peanut butter
(use sunflower butter for nut free)
- 1/2 cup pure maple syrup
- 1/2 tsp sea salt
- 1/4 cup melted coconut oil
For The Chocolate:
- 1/4 cup coconut oil
- 1/4 cup honey
- 1/3 cup cocoa powder
- 1 tsp vanilla extract
1. In a medium bowl, combine the peanut butter, coconut oil, maple syrup, coconut flour, and sea salt. Let sit in the fridge to cool for about 30 minutes- 1 hour. The coconut flour will help thicken the mixture as it sits.
2. Once the mixture is cooled, roll into small balls and place on a parchment paper lined cookie sheet.
3. Place back in the fridge while you make the chocolate.
4. In a double broiler or a medium sauce pan, add all sauce ingredients: coconut oil, honey, vanilla, and cocoa powder. If the mixture is too thin, add more cocoa powder. Be careful not to overheat chocolate sauce.
5. Take out peanut butter balls and use a toothpick to pick up the balls one by one and dip them into the chocolate sauce.
6. Place them back onto the parchment paper.
7. Cool in the fridge and enjoy!