Having a nut allergy usually means getting to enjoy about 10% of normal holiday treats because I swear they’re all made with peanut butter or nuts. I decided to turn one of my favorite holiday treats that I can no longer enjoy into a safe, nut-free alternative for all of my fellow nut allergy people. Enter the nut-free buckeye made with sunflower butter. To me, sunflower butter literally smells and tastes just like peanut butter with maybe a hint of sunflower flavor. My family that can actually enjoy peanut butter disagrees with me, but they did agree that these were just as tasty as the original!
I’ve got your back when it comes to flavor. My mission will always be to bring my readers TASTY (and healthier) recipe alternatives to some of your traditional favorites. These nut-free buckeyes did not disappoint. Creamy center surrounded by sweet chocolate. Good thing I only make these one time a year! Bring these to your Christmas dinner or give them as treats to your friends and family!
Nut-free Buckeye Recipe:Print
- 1 16 oz. jar of sunflower butter
- 1 lb. organic powdered sugar. (I use Wholesome Organic Powdered Sugar)
- 2 sticks of grass-fed butter (if you want a complete dairy-free recipe, swap out butter for ghee)
- 1 bag semi-sweet chocolate chips (I use Enjoy Life Mini-Chips that are dairy, nut and soy free)
- Soften butter ahead of time.
- In a large mixing bowl, combine the sunflower butter and softened butter and mix with a hand mixer on low until creamy.
- Add in powdered sugar and mix again with hand mixer until creamy.
- Using your hands, roll the dough into medium-sized balls and place onto a lined baking sheet.
- Place in the freezer for about 30 minutes.
- Melt the chocolate chips in the microwave or in a double-boiler.
- Remove the balls from freezer, then using a toothpick dip the balls into the chocolate covering about 3/4 of the ball. Place back onto the lined baking sheet.
- Let set for 15 minutes before serving.
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