These cashew butter buckeyes are a fun and modern twist on the traditional buckeye recipe! Creamy cashew butter makes a delicious, rich dough and then it's coated in chocolate and sprinkled with sea salt. Delicious!
1 1/2cupscreamy cashew butter
12ounceshigh-quality dark chocolatechopped
flaked sea saltfor topping
In the bowl of an electric mixer, beat the cashew butter and butter until creamy and combined. Beat in the vanilla extract. With the mixer on low speed, beat in the powdered sugar. This may take a while to come together and you might even have to use your hands.
Once the dough has come together, roll 1-inch balls and place them on a parchment paper lined baking sheet. Place the sheet in the freezer for 30 to 60 minutes.
Melt the chopped chocolate and coconut oil in a large bowl. I just do this in the microwave - I melt in 30 seconds increments on 50% power, stirring after each increment until smooth.
Use a toothpick or some sort of skewer, dip each cashew butter ball in the chocolate and place it back on the parchment paper. Sprinkle with the flaked salt. These stay fantastic in the fridge and the freezer! I store mine in the fridge, but they are fine at room temperature for a few days too!