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Paleo Buckeye Balls

A gluten free, dairy free, and grain free version of the classic holiday cookie.
Course Dessert
Cuisine American
Prep Time 10 minutes
refrigeration time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 18 balls
Calories 208kcal
Author Mary Smith


  • ½ cup cashew butter
  • ½ cup almond 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!
  • ¼ cup ghee soft but not melted. can sub coconut oil
  • ½ cup almond flour
  • 2 tbsp coconut flour
  • cup maple syrup
  • ¼ cup coconut sugar
  • ½ tsp sea salt

Chocolate Coating


  • 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!


Calories: 208kcal | Carbohydrates: 16g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 6mg | Sodium: 83mg | Potassium: 164mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg