Vegan Buckeyes
These Vegan Buckeyes are chocolate-covered truffles that melt right in your mouth! This healthy buckeye recipe is made with cashew butter instead of peanut butter and no refined-sugar and the perfect holiday treat. Vegan, gluten-free, dairy-free, paleo-friendly with low carb, keto sweetener options.
Ingredients
- 1 1/4 cups smooth unsalted cashew butter , or sub with any nut butter or seed butter of choice
- 2 tbsp softened vegan butter may sub with refined coconut oil or ghee if not dairy-free
- 1/3 cup maple syrup , for low carb/keto, sub with ¼ cup Lakanto sugar-free maple syrup or yacon syrup.
- 1/2 tsp pure vanilla extract
- 1/4 cup superfine blanched almond flour
- 2 tablespoon plant-based protein powder , we like NuZest Just Clean or Sprout Living Pea Protein but you can use your favorite. If you prefer not to use protein powder, you can use 1/3 cup (instead of 1/4 cup) of superfine almond flour instead.
- 1/8 tsp fine sea salt
- 1 2/3 cups dairy-free chocolate chips or chopped chocolate (we like Hu’s Kitchen Gems or Lily’s Sweets)
- 1 tbsp coconut oil
Instructions
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In a large mixing bowl, add cashew butter, vegan butter, maple syrup and vanilla. Use a fork to mix until smooth. Stir in almond flour and salt and mix well until combined.
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In a large mixing bowl, add cashew butter, coconut oil, maple syrup and vanilla. Use a fork to mix until smooth. Stir in almond flour and salt and mix well until combined. Place the bowl in the fridge for 30 minutes or the freezer for 15 minutes, until dough is chilled and firm enough to roll into balls.
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Meanwhile, line a large baking sheet with parchment paper.Once the dough is chilled, roll into ½ - 1 Tablespoon sized dough balls and place them on the prepared baking sheet. Stick a toothpick into each ball. Transfer the entire baking sheet to the freezer while you melt the chocolate.
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Place the chocolate and coconut oil into a heat-safe bowl and melt over a double-boiler or in the microwave in 30 second increments, stirring well in between.
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Remove the baking sheet from the freezer and use the toothpicks to dip each ball into the chocolate more than halfway, leaving the top undipped, and place the coated buckeyes back on the parchment paper.
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Return the pan to the freezer for 10-15 minutes, or until the chocolate is set. Sprinkle a few with chopped nuts. Remove the toothpicks before serving
Recipe Notes
How to Store Extra Buckeye Balls
Keep leftover buckeye balls in a well-covered container in the fridge. They will stay fresh for up to a week! You can eat them cold or bring them to room temperature before enjoying.
How to Freeze
These vegan buckeyes are also freezer-friendly! As long as they're well-covered, they should last for up to 2 months. Thaw them overnight in the fridge before eating, and don't worry if you notice some condensation on the chocolate after they thaw – that's completely normal!