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Hazelnut Buckeyes

  • Author: Jessi Heggan
  • Prep Time: 10
  • Total Time: 60
  • Yield: 16 1x


  • 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
  • 56 ounces dark chocolate, melted (for the coating)


  • Cocoa powder dusting


  1. Add the coconut chips and golden flax to the food processor and pulse in to small pieces.
  2. 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.
  3. Line a baking sheet with parchment paper and then begin to scoop out about a tablespoon of dough and roll in to a ball.
  4. Place on the parchment and repeat until all the batter is gone.
  5. Freeze the rolled hazelnut batter for about 30 minutes and then remove from the freezer.
  6. Take your melted chocolate and use a spoon to coat each buckeye.
  7. Place the chocolate covered buckeyes in the refrigerator to let the chocolate set.
  8. Serve or store in an airtight container in the refrigerator.