Almond Butter Buckeye’s
By Jamie Lynn Shaw, BHSc, CNP, PTS, NNCP
Give this simple but delicious recipe a try over the holiday season for a guilt-free treat!
Ingredients:
- 1 ½ cups almond butter of choice (can also swap almond butter for organic peanut butter)
- 3 tbsp of coconut flour
- 1 teaspoon of vanilla extract
- ⅓ cup maple syrup
Chocolate Coating:
- 1 tablespoon of coconut oil
- 2 cups of dark chocolate chips melted
- ¼ teaspoon of sea salt
Directions:
- In a large bowl combine: almond butter, vanilla extract, coconut flour, maple syrup and stir well (or put all the ingredients into a mixer)
- Roll dough into balls approx. 1 tablespoon each in size and place on a baking sheet lined with parchment paper
- Place in fridge or freezer to chill until hard (30 minutes)
- Fill a small pot with 2-inches of water and place over medium heat until you see steam.
- Place a heat-friendly bowl on top of the pot (be sure the bowl is bigger than the rim of the pot) this creates a double boiler for the chocolate
- Add chocolate and coconut oil into bowl, while chocolate melts stir occasionally until completely melted (this happens quickly)
- Place a toothpick into dough balls and dip into melted chocolate (⅔ of the way up)- then return to the baking sheet
- Sprinkle with sea salt
- Place back in the fridge for 20 minutes and enjoy!!
Tips:
- Store in a glass container, these will last in the fridge for up to two weeks or the freezer for up to a month!
Enjoy!
Jamie-Lynn Shaw, BHSc, CNP, PTS, NNC , is a Certified Nutritional Practitioner, based in the Ottawa area.
For more recipes visit http://www.jamielynnshaw.com