Paleo Buckeye Balls

A gluten free, dairy free, and grain free version of the classic holiday cookie.

Course Dessert

Cuisine American

Prep Time 10

refrigeration time 1 30

Total Time 1 40

Servings balls

Calories 208kcal

1 cup cashew butter, almond butter, or peanut butter make sure to use a brand with more solid consistency vs runny - if it's too liquidy the balls may not stay in their shape! I love Justin's brand.
¼ cup vegan butter or ghee room temperature. Regular butter works, too!
½ cup almond flour
2 tbsp coconut flour
¼ cup maple syrup
¼ cup coconut sugar
½ tsp sea salt

6 oz dark chocolate chips I like Enjoy Life Foods or Pascha brands - approximately 1 cup
2 tsp coconut oil

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!

These can be frozen, but let them thaw for 10 minutes before eating!