Go Back
+ servings
Print

Paleo Buckeye Balls

A gluten free, dairy free, and grain free version of the classic holiday cookie.
Course Dessert
Cuisine American
Keyword buckeye balls
Prep Time 10 minutes
refrigeration time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 18 balls
Author Mary Smith {Mary's Whole Life}

Ingredients

  • 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

Chocolate Coating

Instructions

  • 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!

Notes

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