You don’t have to be from Ohio to love these chocolate and peanut-butter candy balls known as buckeyes. They’re actually named after the nut of a buckeye tree, because of the exposed circle (or lack thereof in my case-ha!) that’s left after they’re dipped in chocolate. They are soo delicious. Well, those are the normal ones, anyway. These healthier, crunchy version are flat out SUPERB!! Check out the recipe below – enjoy!! xoxo Laura
Crunchy Millet Buckeyes
Makes 24 buckeyes
Ingredients:
1/2 teaspoon coconut oil
1/3 cup uncooked millet (a gluten-free grain found at your local grocery store)
1/3 cup almond butter
1/3 cup peanut butter
1/4 cup organic powdered sugar*
2 tbl organic all-purpose unbleached flour*
2 tsp vanilla extract
1 cup semi-sweet chocolate chips
1 tsp coconut oil (if needed to thin the chocolate)
*it works just the same non-organic too
Instructions:
1. Heat a small skillet over medium heat, add oil and then millet. Swirl to coat the millet, keep it moving until it starts to smell toasted and is golden, about 5 minutes.
2. Line a baking sheet with parchment paper or foil.
3. In a medium bowl, mix nut butters, powdered sugar, flour and vanilla. Note: It will be thick. Then, stir in millet.
4. Make walnut-size balls with the dough and place on tray. Freeze for 30 minutes or overnight.
5. Pour a couple of inches of water into a small skillet, heat until hot. Turn off heat and put chocolate into a heatproof bowl or sauce pan and set in the hot water. Then, stir to melt.
6. Dip balls to coat all sides…because buckeyes have part of the top exposed. Shake off the extra chocolate and place on tray.
7. Chill until firm. You can store in an airtight container for 2 weeks in the refrigerator or freeze for longer keeping.
