The easiest dessert you’ll ever make! (This is the 3-minute version – my carob-covered ones were eaten before I had a chance to snap photos.)
Reminder: Please read the full ingredient list before you make this recipe. Alternative ingredients have been provided, but it is best if you consult your doctor if you even think that there may be an allergy risk. Don’t take chances – check before making this dessert.
As usual, you can skip to the recipe here.
My husband loves peanut butter. A lot. One night we were both craving dessert, but I wasn’t up for anything that required lots of work. So I made us buckeyes!
What are buckeyes? They’re usually known for being awesome peanut butter balls covered in chocolate.
“But Hilary,” you might say, “I thought that chocolate isn’t good for inflammation issues because it contains caffeine.”
Yes, you are correct! I adapted the recipe so that it’s peanut-free and caffeine-free. And although carob isn’t the same as chocolate, it’s close enough in texture and richness to satisfy my dessert cravings.
Almond Butter Buckeyes
Serving size: ~14 buckeyes. (I usually eat 2 per serving, so 7 total servings…usually.)
Time: 15 super-easy minutes
- 1 cup organic, almond butter*
- 1/4 cup organic honey
- 1 tsp sweet sorghum or white rice flour
- 2 TBS vegan carob chips**
- 1/4 tsp grape seed oil
a) Place a cookie sheet’s length of parchment paper out on the counter.
b) Mix together almond butter, honey, and the gluten-free flour of your choice in a bowl. Your combination should look like cookie dough.
c) Pinch off your mixture and roll it into the shape of a small ball. Place on the parchment paper and repeat until the whole mixture is gone.
d) Place a single toothpick into your almond butter balls and place them (still on its parchment paper) into the freezer.
e) Melt your carob chips using one of following methods:
- Stove top: Boil water in a double boiler. If you don’t have a double boiler, boil your water in a regular pot and place a metal mixing bowl on top of it (the bowl must fit on the pot so that it does not touch the water at all). Add carob chips and oil together, stirring often so that they melt and do not burn.
- Microwave: Give your almond butter balls at least 5 minutes in the freezer to harden before melting your carob chips. After 5 minutes, melt your carob chips in the microwave for about 2 minutes. Stir in oil and mix frequently.
f) Take almond butter balls out of the freezer and use the toothpick end to swirl it around the melted carob. Don’t overdo it – you just need enough to cover the ball. Place the ball onto the parchment paper to cool. Repeat until all almond butter balls are covered.
g) Place almond butter balls back into the freezer for about 7 minutes, or until the carob coating has hardened.
You’re done! 😀
The 3-Minute Variation: (for an even easier dessert!)
a) Place a piece of parchment paper out on the counter. Mix together almond butter, honey, and the gluten-free flour of your choice in a bowl. Your combination should look like cookie dough.
b) Fold in your carob chips.
c) Using your hands, shape the mixture into small balls. You should get a total of 14.
d) Done! You can eat them now, or place in the refrigerator for a few minutes if they are too soft.
Alternative Ingredient Notes:
Note: If you have lactose or dairy issues, always use vegan carob chips.
*Nut. Use sunflower seed butter instead. The salty flavor of the sunflower seeds and the sweet honey should make a fun flavor!
**Nut (Debatable). Even though carob is not a nut (it is a seedpod), many times carob chips are processed in plants with a high risk of contamination. Please consult your doctor and read your labels carefully before using.
That’s my super easy dessert! I’ll have much more to come as I continue to experiment with inflammation/allergy-friendly recipes. And watch for my next post, in which I’ll show you how to easily make some of the substitute ingredients that I use on a frequent basis. It’s DIY Alternative Ingredients!
- PS – If you want authentic buckeyes and can handle peanuts, swap the almond for peanut butter and enjoy! I’d say the same for chocolate and carob, but remember that chocolate has caffeine, which is an inflammation trigger.
- Disclaimer reminder: I am not a medical professional.