We had an electrical crisis about a month ago that led to a freezer crisis in the second, downstairs, mostly storage freezer.
I still can’t talk about it. Food waste just kills me.
But there was a strange benefit to said crisis.
When I went to remake desserts that had to be thrown away, they were better. All of them. Making them went smoother, the flavor and texture improved. They were better the second time around.
It makes sense, really. Any time you do something again, it is improved. You become familiar with the process and have certain, more specific goals for the end result.
That was the case with these Buckeyes. The second time I made them, they were rounder, prettier, though the flavor both times was pretty exceptional.
I made two different kinds. One is stuffed with a prune inside, but sugar plum sounds better. The other has super crunchy almonds. The sugar plum version is surrounded by pecan butter mixed with coconut butter and dipped in carob, while the almond one has, you guessed it, almond butter with coconut butter dipped in carob. Both are sprinkled with pink Himalayan salt.
This is a super tasty slightly sweet, slight salty treat that is a snack or dessert to feel good about eating and provide fuel with healthy fats and carbohydrates.
Salted Paleo Sugar Plum and Almond Buckeyes
- Total Time: 30 minutes
- Yield: 24-30 buckeyes 1x
Ingredients
Sugar Plum Buckeyes
- 1 cup salted, creamy pecan butter
- 1/3 cup coconut butter
- ¼ cup maple syrup
- ¼ cup coconut oil
- ¼ cup carob or cocoa powder
- 12–15 large, juicy prunes
- Pink Himalayan salt for sprinkling
Almond Buckeyes
- 1 cup salted, creamy almond butter
- 1/3 cup coconut butter
- ¼ cup maple syrup
- ¼ cup coconut oil
- ¼ cup carob or cocoa powder
- 24–30 crunchy, toasted or sprouted almonds
- Pink Himalayan salt for sprinkling
Instructions
- The process for both buckeyes is the same, so follow these instructions to make one or both varieties.
- Place nut butter, coconut butter, and maple syrup in a medium microwave safe bowl. Microwave in 30 second increments, stirring in between until the coconut butter is melted and the mixture comes together. If it is too runny, add some more coconut butter and allow to melt just by stirring it in.
- Take a ping pong ball sized portion. Place either a prune or two almonds in the center and work the nut butter mixture around it.
- In another medium microwave safe bowl, melt the coconut oil. Stir in the carob or cocoa powder.
- Using a skewer or toothpick, dip the formed buckeyes into the coconut oil mixture leaving only the top uncovered. Allow the excess to drip off before placing on a parchment lined baking sheet or plate. Sprinkle with salt. Repeat until all are finished. Allow to set at room temperature.
- Buckeyes may be stored in an airtight container in the refrigerator for up to 1 week or in the freezer, wrapped in plastic or parchment and foil and placed in a zipper bag for up to 3 months. Eat frozen or allow to thaw at room temperature for about an hour.
Notes
Recipe inspired by How Sweet Eats
- Prep Time: 30 minutes
What an interesting take on Buckeyes! And of course, living in Ohio, you know this is one of my favorite desserts. It seems they always come out around here at Christmas but now the Super Kroger by me has them in their specialty bakery. They even have giant ones!!! and they have a buckeye cheesecake! It’s amazing so you will have to try that!
Ooooh, giant buckeyes and buckeye cheesecake … now I have more recipe inspiration!
Never make Buckeyes! Really should try them — I love the way they look. Fantastic looking recipe — thanks. (Oh! And bummer about losing power and having to toss all that food. Kills me, too, when that happens.)
Food waste is just the worst, but buckeyes can sooth just about anything. I hope you’ll give them a try, John!