These Healthy Paleo Buckeyes are naturally sweetened and are gluten free and dairy free. A classic treat, made over to be healthier and still just as delicious!
These are a treat I have always loved. Growing up, we had some family friends that made us a tin of goodies at Christmas time and there were always some buckeyes in there. They were always the first treat to go and most loved. I didn't realize then how easy they are to make, but I like these ones even more because they are healthier.
Choosing a nut butter
To keep these paleo, use cashew butter, almond butter or sunflower seed butter. Replace the multiple cups of powdered sugar with raw honey, and use dairy free chocolate to coat them.
If peanut butter works for you, then that works great too and makes them more authentic.
Bars or Balls
I do have to admit that my least favorite thing about making these is dipping each one in chocolate. It's a mess and tedious which is why I also made bars. They are much easier and just as delicious! Instructions for both will be below. I made them with both cashew and almond butter, but thought the cashew butter had a smoother texture that was closer to peanut butter. You can use either one though.
These are the perfect sweet treat for Christmas- or anytime! If you love the original than you will love these!
I know you will love these healthy paleo buckeyes are here are some more holiday treats to make:
- Paleo Mexican Wedding Cookies
- Grain Free Shortbread Cookies
- Paleo Chocolate Crinkle Cookies
- Vegan Paleo Peppermint Bark
Healthy Paleo Buckeyes
- In a medium bowl, combine cashew butter, honey, ghee, almond flour, and salt. Stir well and place in the fridge for 30 minutes to chill.
- Prepare a sheet tray by lining it with wax paper and make sure there is room for it in the fridge.
- Once the mixture has chilled, scoop them into heaping 1 tablespoon balls and roll between palms to make smooth. Chill again for 10-20 minutes if needed.
- Melt chocolate in the microwave, stirring every 10 seconds until smooth.
- Dip each balls in the melted chocolate, covering all but the top. A fork is best to use so the chocolate drips off.
- Place on wax paper and once all are dipped, refrigerate for at least 30 minutes.
- If making bars, line a 8x8 pan with wax paper.
- Melt the chocolate and pour half into the pan and let chill for 10 minutes or until hard. Press cashew butter mixture on top of hardened chocolate, spreading as evenly as possible and pour the remaining chocolate on top making sure to completely cover it.
- Let chill in the fridge for 30 minutes. Cut into squares and store in the fridge.