Almond Butter Coconut Buckeyes
A low-glycemic treat
By Gretchen Dunoyer
A wonderful recreation of the original peanut butter buckeye candies.
The monk fruit and erythritol powdered sugar blend, along with
“Hu Gems” chocolate chips, ensures a low glycemic impact.
Ingredients:
Makes 30-36 buckeyes
1 jar (16 ounces) crunchy almond butter
1 tsp pure vanilla extract
1/8 tsp sea salt
1 cup powdered sugar or monk fruit, erythritol blend powdered sugar
1/2 cup unsweetened, shredded coconut, plus more for sprinkling over finished buckeyes 2 cups chocolate chips (for a “no refined sugars” option, try “Hu Gems” chocolate chips).
Make It:
1. Measure the almond butter, vanilla extract, and salt into the bowl of a stand mixer fitted with the paddle attachment and blend until well combined. (Alternatively, you can use a hand mixer.) Beat in the powdered sugar, adding a few big spoonfuls at a time, about 3 additions.
2. Start the mixer on low, and increase gradually, to prevent a cloud of powdered sugar from filling your kitchen. You can also place a tea towel over your mixer as you blend to prevent a powdery mess.
3. Once the powdered sugar is roughly blended in and no longer creating a cloud of powder, increase the mixer speed to high, and beat the mixture until it forms a dough-like texture, and is fully incorporated. Be sure to scrape down the bowl a few times during the mixing process.
4. Add in the shredded coconut, and blend well.
5. Roll the dough into 1 inch balls and place on a parchment-lined baking sheet. Insert a toothpick into the center of each ball and freeze until firm, at least 2 hours.
6. Once the balls are frozen, place the chocolate chips into a small, heat-safe bowl over a saucepan filled with about 1 inch of simmering water. Make sure the bottom of the bowl does not touch the water. (This is a double boiler.) Heat the chocolate chips, stirring frequently, until melted. Remove the bowl of chocolate chips from the double boiler, and set aside. Cool for 20 to 30 minutes, whisking occasionally.
Microwave option: Place the chocolate into a microwave-proof bowl and melt in 30 second increments until the chocolate is smooth.
NOTE: Keep the buckeyes in the freezer as you are melting and cooling the chocolate. You want the balls to be completely frozen for the next steps of dipping and sprinkling.
7. Remove the balls from the freezer and, one at a time, dip them in the chocolate, leaving a small round of almond butter still visible. Be careful as you are dipping. It takes a little practice to not lose the balls into the melted chocolate. I dip a bit sideways as I roll the balls in the chocolate. Remember, they don’t have to be perfect!
8. Allow the excess chocolate to drip off of each ball, and then return each ball to the parchment- lined baking sheet. Immediately sprinkle each dipped ball with shredded coconut. IMPORTANT: Be sure to sprinkle each individual ball with the coconut BEFORE moving onto dipping the next ball. The coconut adheres best to the wet chocolate. When all the balls have been dipped and sprinkled, you can drizzle any extra melted chocolate over the balls to create a nice design.
9. Return to the freezer for an hour to set completely.
10. Once the chocolate has fully set, remove toothpicks and store in an airtight container in the freezer or refrigerator. Just pull out the desired number of buckeyes when you are ready to serve.
Buckeyes keep for 2 weeks in the refrigerator, or up to 3 months in the freezer. They also make great gifts for the holidays. Happy baking!
Tell Me:
Do you do batch baking before the holidays? How early do you start? Please comment below and share with your friends!
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Blessings,
Sheila
