Peanut butter buckeyes have always been something I’d seen but not had, due to being a little allergic to peanuts. When I saw this recipe for almond butter buckeyes, I of course jumped at the chance to try them. I’m sure the flavor with almond may be slightly milder than with peanuts, but I think these almond butter buckeyes are a great decadent little treat, like an almond butter Reese’s cup but hand-made.
I realize that buckeyes are typically a holiday treat, but I see no reason to have them any time of year. They’re easy to make, no baking required, and each one is so rich that they’ll last a good while in the fridge!
I wish I had one right now to help quell the nervousness I’m feeling about starting a new job tomorrow… though I’m sure by the next time I post here I’ll be settled in and my fears will be gone. Wish me luck and enjoy almond butter buckeyes!
Almond Butter Buckeyes
from Food52, author Sarah Jampel
Makes anywhere from 15 to 30 buckeyes, depending on how big you roll them
3/4 cup almond butter
1/4 cup unsalted butter, at room temperature
1/4 teaspoon vanilla extract
1 to 2 cups confectioners’ sugar, as needed
1/2 teaspoon cinnamon
3/4 cup chocolate chips
Sea salt, for sprinkling
Cream together almond butter and butter until light and a bit airy. Mix in vanilla and stir. In a separate bowl, whisk together confectioners’ sugar and cinnamon, and pour into the almond butter mixture a LITTLE bit at a time – start with 1 cup and see how dense the mixture becomes after it is thoroughly mixed. If your almond butter is more oily, it may take more sugar to make it firm and rollable, but mine only required about 1 and a quarter cups of sugar. It is ready when it is firm enough to stay together on its own and be rolled into solid balls. Roll into balls about the size of 1-2 tablespoons (to your desired size), and place each onto a parchment lined sheet. Place in the freezer to chill and firm for 20-30 minutes.
After the balls have chilled, in a small bowl, melt your chocolate chips over a double boiler slowly, or in the microwave, microwaving in 20-second bursts, stirring between each burst so that the chocolate cooks evenly. Dip each almond butter ball into the chocolate, and rest them on the baking sheet again. Sprinkle with a bit of sea salt (this provides great contrast with the sweet almond/sugar mixture). For easier eating, poke each with a toothpick for serving.