If you love choc + pb desserts like me, you’ll love this buckeye alternative recipe that trades sugar for organic maple syrup, peanut butter for almond butter, and leaves out butter completely. And it’s SO easy!
I used this recipe but made a few changes – I didn’t have coconut butter and didn’t feel like making it so I just left it out and it turned out fine + Instead of making the chocolate coating, I melted the Trader Joes’s Pound Plus 72% Dark Chocolate (which is the best for melting purposes i.e. chocolate covered strawberries). Honestly next time I will probably double the recipe.
1/2 cup almond butter
1/3 cup almond flour
2 tbsp maple syrup
1 tsp vanilla extract
- Process all of the ingredients in a food processor (pulsing about 10 times)
- Roll in to balls, place toothpick in the top, and put in freezer for about 15 minutes
- Melt chocolate and use toothpick to dip the balls in it
- Place them on a flat surface covered in parchment paper and refrigerate (the original directions say to cool for an hour, but the chocolate I used from Trader Joe’s hardens in about 5 min)