Buckeyes (dairy, gluten, refined-sugar free)

I made these little delicious treats so many times during the holiday season and received many compliments each time.  While I have another buckeye recipe on my blog, this new one is definitely becoming the favorite.  The only problem I have is that the buckeye is typically a Christmas cookie!  I plan on enjoying these year around and I hope you do too.

Ingredients:

• 1/2 cup nut butter (peanut, almond or sunflower seed butter)
• 1/4 cup pure maple syrup
• 2 tbs plus 1 tsp coconut flour
• 2 tbs arrowroot flour
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 4 ounces melted dairy free, refined-sugar free chocolate chips

Instructions:

1. To make the filling, combine the nut butter, maple syrup, coconut flour, arrowroot flour, vanilla and salt in a medium bowl and mix well.
2. Set aside for two minutes for the coconut flour to absorb and expand.
3. With a small spoon, shape eighteen 1-inch balls and place them on a baking sheet lined with parchment paper. 
4. Place the baking sheet in the freezer for the balls to harden.
5. Melt chocolate over a double broiler or in the microwave.
6. Pull the peanut butter balls out of the freezer.  Stick a toothpick into the top of the ball and dip each one into the chocolate until it is almost fully covered, leaving an exposed circle at the top.
7. Repeat with the remaining peanut butter balls.
8. Place them in the fridge to harden for 20 minutes.
9. Serve immediately or in the refrigerator in an airtight container for up to 2 weeks.

* Makes 18 cookies