These Dark Chocolate Almond Butter Buckeye Balls are the grown up version of the Buckeye Balls we know from childhood (and kids still love them!). Being a grownup means being more conscious of what we’re feeding ourselves and those we care about. Being a grown up means appreciating rich flavors, good quality ingredients, and delicious desserts that also happen to be good for us.
Being an adult means making these almond butter buckeye balls all the time and loving every bite of them.
What qualifies these grown-up Buckeye Balls to compete against the beloved originals? Let’s start with the ultra-simple base of sweet, caramel-y Medjool dates and creamy dreamy nutty almond butter. Once blended together, this duo creates a rich, perfectly dense and sticky base for our buckeye balls. As if using two whole foods for as the basis for this recipe wasn’t enough, the chocolate coating is made entirely from scratch. Yes, you can make chocolate from scratch and it is easy, quick, and perfectly rich.
The best part about making your own chocolate coating is that you (yes, you) have control over the ingredients. Not the factory that processes other allergenic ingredients that might end up in your chocolate, or the company that always makes its chocolate with dairy and processed sugar. You may never go back to store-bought chocolate.
As if the simplicity, nutrition, and taste of these buckeye balls wasn’t enough, they require just a little bit of time and absolutely no oven. Simply hit pulse a few times on your food processor, roll the cute little balls onto a tray, and dip ‘em in some good old fashioned chocolate. Before you know it, you’ll be rewarded with a house that smells like a chocolate factory and the perfect dessert.
(Make this next: Chocolate Chunk Cookie Dough Bites)
- 1 1/2 cups pitted medjool dates
- 1/2 cup all natural creamy almond butter
- 1/4 cup coconut oil
- 1/4 cup cocoa powder
- 2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla extract
- Puree dates and almond butter in a food processor until the mixture is smooth.
- Place a piece of parchment paper onto a baking sheet. Form the mixture into 12 one-inch balls and place the balls onto the prepared baking sheet.
- Place the tray with the balls on it in the freezer for 30 minutes.
- In the meantime, make the chocolate. Melt the coconut oil in a small saucepan over low heat. Whisk in cocoa powder, maple syrup, and vanilla extract until everything is smooth and chocolatey.
- Remove the balls from the freezer and, using a fork or toothpick, dip each ball into the chocolate and place it back into the tray. Once every ball is coated in chocolate, put them back into the freezer for another 30 minutes. Take them out just before serving. Store them in the freezer.