Chocolate Sunflower Butter Buckeyes Recipe | Danielle Walker

Описание: Peanut Butter Buckeyes are one of my favorite holidays treats, and I teamed up with All Clad to show you how to make my nut-free paleo version!

Find the printed recipe on page 204 in my newest cookbook Danielle Walker's Against all Grain Celebrations with over 125 gluten-free and dairy-free recipes for 12 special occasions throughout the year.

Get your copy here. http://againstallgrain.com/buy-it-now/

sunbutter filling
1⁄2 cup sunflower seed butter
1⁄4 cup pure maple syrup
2 tablespoons plus 1 teaspoon coconut flour
2 tablespoons arrowroot powder
1 teaspoon pure vanilla extract
1⁄4 teaspoon fine sea salt

chocolate shell
3 ounces raw cacao butter, chopped
21⁄2 tablespoons pure maple syrup
1⁄3 cup plus 1 tablespoon natural cocoa powder
Pinch of fine sea salt
1⁄4 teaspoon pure vanilla extract

Line a baking sheet with parchment paper.

To make the filling, combine the sunflower seed butter, maple syrup, coconut flour, arrowroot powder, vanilla, and salt and mix well. Set aside for 2 minutes for the coconut flour to absorb and expand. With a small scoop or spoon, shape eighteen 1-inch balls and place them on the prepared baking sheet, spacing them evenly apart. Put the baking sheet with the sunbutter balls in the freezer to harden.

Meanwhile, make the chocolate shell. Heat 2 inches of water in a saucepan over medium heat until just barely simmering. In a glass bowl that fits inside the saucepan without touching the simmering water, add the cacao butter and whisk constantly for about 15 minutes, until the cacao butter is fully melted and registers 105°F on a candy thermometer.

Turn off the heat and carefully remove the glass bowl from the saucepan. Adding one ingredient at a time, gently whisk in the maple syrup, cocoa powder, sea salt, and vanilla and whisk until just combined. Switch to a rubber spatula and gently stir until the mixture has cooled. The chocolate should be smooth and shiny and have a slightly thickened liquid consistency. Set aside.

Pull the sunbutter balls out of the freezer. Stick a toothpick into the top of a sunbutter ball and dip the ball into the chocolate shell mixture until it is almost fully covered, leaving an exposed circle of filling at the top. Repeat with remaining sunbutter balls. Place them in the fridge to harden for 20 minutes. Serve immediately, or store in the refrigerator in an airtight container for up to 2 weeks.
tidbits If making homemade chocolate seems daunting, simply melt 4 ounces dark chocolate of your choice.

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GrF - This is a grain-free recipe
GF - This is a Gluten-Free recipe
DF - This is a Dairy-Free recipe