These Paleo Buckeye Balls are a delicious legume free, gluten free, and dairy free version of the holiday treat you grew up loving! They are easy to throw together and you can keep them in the refrigerator for up to 2 weeks! Perfect for gifting.
Today is super exciting because I have not just one, but SIX, paleo dessert recipes to share with you! Now that Thanksgiving is behind us, I’ve teamed up with 5 of my paleo pals to bring you some healthier holiday treat ideas. Let’s get started with their recipes, and then I will share mine at the end!
Gluten Free Coffee Cake from Justin & Erica at Real Simple Good
Vegan/Paleo Blackberry Cheesecake Jars from Erin at The Wooden Skillet
Paleo Peppermint Bark from Jessica at Real Food with Jessica
Paleo Gingerbread Bundt Cake from Michele at Paleo Running Momma
Double Chocolate Mint Cookies (Paleo) from Amy at Wholesomelicious
Don’t those all look amazing?! Ok – onto the Buckeye Balls! So, growing up my mom used to make these every year. Except she would call them Peanut Butter Balls. I didn’t start hearing the term Buckeye Balls until the last few years! Whatever you call them, they are delicious!
Since peanuts are a legume and not considered to be paleo (and peanut butter also gives me awful migraines), we use a combination of cashew butter and almond butter here. You can certainly use all of one or the other, but I think the combination gives these the perfect taste and texture. Make sure to use an almond butter that isn’t too watery…otherwise the balls may not hold their shape! And if you DO want to use peanut butter, feel free! Traditional Buckeyes have graham cracker crumbs which are not gluten free – so this will be a GF option for you.
You can also find cashew butter and almond butter (and almond flour) very cheap at Trader Joe’s!
Ok, let’s get cookin’!
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Paleo Buckeye Balls
- 1/2 cup cashew butter
- 1/2 cup almond butter
- 1/4 cup ghee soft but not melted. can sub coconut oil
- 1/2 cup almond flour
- 2 tbsp coconut flour
- 1/3 cup maple syrup
- 1/4 cup coconut sugar
- 1/2 tsp sea salt
- Combine all filling ingredients in a large bowl and mix well until a thick batter forms. Refrigerate for 30 minutes. Form into balls (about 1 inch in diameter) and place on a parchment paper-lined baking sheet. Put them into the freezer for 10 minutes or refrigerator for 30 minutes.
- Melt the chocolate and the coconut oil in the microwave in 30 second increments, stirring in between. Once smooth, let it cool for a few minutes. Using a toothpick, dip each ball into the chocolate until coated, leaving a small space without any chocolate at the top. Place them on a parchment lined baking sheet and refrigerate for a mimimum of 30 minutes until the chocolate is hardened. These can be stored in the fridge for up to 2 weeks!