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Almond Butter Buckeyes.

Tis the season for warm beverages + satisfying treats. Although I try to keep my Holiday indulgences to a minimum, these are still a traditional staple… not to mention they’re gluten free + delicious.

Almond Butter Buckeyes :

  • 1/2 cup almond butter
  • 1/4 cup pure maple syrup
  • 2 TBSP + 1 TSP coconut flour
  • 2 TBSP arrowroot powder
  • 1 TSP pure vanilla extract
  • 4-5 oz of organic, fair-trade dark chocolate.

In a bowl, mix almond butter, maple syrup, coconut flour, arrowroot powder, and vanilla extract. Line a baking sheet with parchment paper, then using a spoon, create 1 inch round balls with your almond butter mixture. Place onto lined baking sheet, and let set in the freezer for 15-20 minutes (or until hard).

While your almond butter balls are cooling, melt the dark chocolate using a saucepan with 2” of water in the bottom, with a glass bowl on top. Make sure the glass isn’t touching the bottom of the saucepan – we are mimicking a double boiler here. Melt the chocolate until it produces a shiny sheen, or heats to 150°. Using a toothpick, dip your frozen almond rounds into the chocolate, coating the sides but leaving the top exposed. Place back onto parchment paper, and freeze for another 20 minutes.

Recipe makes approximately 14 – 1 inch buckaroos. We typically double the recipe, especially if we’re sharing with friends. Consume immediately after chocolate sets, or in an air-tight container for up to two weeks. Enjoy friends!

 

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