Sunbutter Buckeye Balls

Haley and I had fun making these sunbutter buckeye balls for her holiday show.  They are free of nuts, dairy, soy and refined sugar.  We also made a batch with almond butter and I imagine cashew batter would be equally delicious!  These are definitely one of my favorite holiday treats and I love that they are no-bake!!!

Makes 20 balls

Ingredients:

½ c sunflower seed butter (or any kind of nut butter if they don’t have to be nut free)

¼ c pure maple syrup

2 tbsp. plus 1 tsp. of coconut flour

2 tbsp. arrowroot powder

1 tsp. pure vanilla extract

½ c dark chocolate chips (I like the Enjoy Life brand.)

Instructions:

1.     Line a baking sheet with parchment paper.

2.    To make the filling, combine all the ingredients in a bowl except the chocolate chips and mix well. 

3.    Set aside for 2 minutes for the coconut flour to absorb and expand.

4.    With a small spoon scoop and roll into balls, about 1 inch. 

5.    Place the tray in the freezer to harden. 

6.    Place a glass or stainless steel bowl with the chocolate chips over a pot of water, only filled about an inch or two.  You want to avoid any water bubbling into the bowl with chocolate. This option is instead of a double boiler. Stir until the chocolate is melted and then turn off the stove.

7.    Place a toothpick in the sunbutter ball and dip into the chocolate until almost fully covered.  Repeat until all are dipped in chocolate.

8.    Place them in the fridge to harden for about 20 minutes.

Enjoy!

This recipe is from Danielle Walker’s Against All Grain Celebrations Cookbook, a family favorite.