Hazelnut Buckeyes are FINALLY up on the blog! Sometimes I get super excited about a recipe and I want to share it RIGHT AWAY but then I remember if I did that then it would mess up all the scheduling.
So I am not really sure if I should have named these buckeyes because they are actually pretty different but then I didn’t know what else to call them. Round hazelnut butter dipped in chocolate? Anyway, I am not going to go down that route of all the million names I came up with.
The awesome thing about THESE buckeyes is that they are a lot healthier and I really love the flavor of hazelnut and chocolate instead of peanut butter.
Not all nut butters are created equal so just be aware of that as you make the batter. If you have a super oily hazelnut butter you may need to scale down on the palm shortening. If it is super dry then you may need to scale up. Nut butters always be keeping me on my toes.
These are a great treat as we go in to the holiday season and perfect for all the Christmas parties.
- 1 cup unsweetened coconut flakes/chips
- 3 Tbsp ground ground golden flax
- 1 cup hazelnut butter
- ¼ cup palm shortening
- ¼ cup maple syrup
- 1 tsp vanilla
- ½ tsp sea salt
- 5–6 ounces dark chocolate, melted (for the coating)
- Cocoa powder dusting
- Add the coconut chips and golden flax to the food processor and pulse in to small pieces.
- Add the hazelnut butter, palm shortening, maple syrup, vanilla and sea salt and pulse until everything is combined and batter start to form in to a ball.
- Line a baking sheet with parchment paper and then begin to scoop out about a tablespoon of dough and roll in to a ball.
- Place on the parchment and repeat until all the batter is gone.
- Freeze the rolled hazelnut batter for about 30 minutes and then remove from the freezer.
- Take your melted chocolate and use a spoon to coat each buckeye.
- Place the chocolate covered buckeyes in the refrigerator to let the chocolate set.
- Serve or store in an airtight container in the refrigerator.