I currently live in Columbus, OH which if you are unfamiliar is the heart of Ohio State University, aka “the Buckeyes”. So around here, “Buckeyes” have a totally different meaning. I myself graduated from Ohio State and am a very loyal fan, especially of the football team. Although my love for the Buckeyes knows no bounds, I will say these Paleo friendly Buckeyes come VERY close.
This was one of my favorite treats growing up. We always has these around Christmas time to enjoy with all the other fun holiday treats. Like most things when I made significant diet changes, conventionally made Buckeyes didn’t sit too well in my stomach. To say I’m excited to have created these beloved treats in a way that doesn’t make me feel sick, is an understatement! Trust me, if you’re a lover of the traditional Buckeyes, these will not disappoint! This recipe is super easy to double (which I almost always do, just to be safe)
A few notes on this recipe – I use cashew butter but you could certainly use regular peanut butter, almond butter, etc., just make sure it is creamy. If you are opening a new jar, make sure it is well combined, as you don’t want only the oil that sits at the top. I have also tried substituting the coconut oil in this used to make the chocolate shells with other cooking fats/oils unsuccessfully. I recommend sticking to the coconut oil. It is not extremely overpowering if you are concerned about that as the cacao powder takes most of the flavor.
Yields: about 15 (16 if you make them smaller)
Ingredients:
For the filling:
1/2 cup of creamy cashew butter (I used Trader Joes)
2 Tbsp coconut butter
2 Tbsp maple syrup
1 tsp of vanilla extract
3 Tbsp of coconut flour
2 Tbsp pf arrowroot powder
Pinch of sea salt
For the chocolate shells:
1/4 cup of coconut oil
1/3 cup of cacao powder
2 Tbsp of maple syrup
1 tsp of vanilla extract
Punch of sea salt
- Combine all of the filling ingredients in a large bowl and mix together until well combined and no chunks
- Form small balls and place on a sheet pan covered in parchment paper
- Place toothpicks in each ball to allow for dipping in the chocolate
- Place in the freezer for 10-15 minutes while you make the chocolate shell
- Heat coconut oil in a sauce pan under low heat
- Add cacao powder and allow to fully mix in with the coconut oil
- Add maple syrup, vanilla, and salt and stir with a spatula
- Remove filling balls from the freezer
- Slowly dip each ball into the filling until cover about 3/4 of the way up, making sure you can still see the filling
- Freeze again for another 20 minutes and chill in the refrigerator until you are ready to serve