Original "Buckeyes" are peanut butter balls dipped in chocolate. This version can be made free of the top 8 allergens. If you need assistance finding ingredients or substitutions safe for your allergies, post a comment on this blog or login to our Food & Cooking Support Forum. We've adapted this recipe from one submitted by Cristi Schwamb in our recipe collection.
Ingredients 3 Tbsp softened safe margarine or coconut oil 1/2 cup sunflower seed butter or other seed/nut butter safe for your allergies 1 cup sifted powdered sugar 1 cup semi-sweet chocolate chips
Substitutions and Notes Margarine: There are dairy- and soy-free margarines available such as Soy-Free Earth Balance and Olivio Coconut Spread. Coconut oil is solid at room temperature and can be used in this recipe if you do not have a safe margarine.
Seed/Nut Butter: All are interchangeable, so use one that is safe for your allergies. Sunflower seed butter is available from SunButter. Peanut-free almond butter is available from Barney Butter. Peanut-free soy butter is available from WowButter or I.M. Healthy. We also provide recipes if you need to make your own seed butter using sunflower seeds or pepitas (pumpkin seeds).
Powdered Sugar: If you need to avoid corn and wheat, there is powdered sugar made with tapioca starch available from Wholesome Sweeteners and Trader Joe's.
Semi-Sweet Chocolate Chips: Enjoy Life Foods has a variety of chocolate chips and chunks that are allergy-friendly (no milk, soy, peanuts, nuts, etc.).
Chocolate: If you need to avoid chocolate, try rolling the balls in powdered sugar instead.
Instructions Stir margarine, seed butter and powdered sugar together. If the mixture is too sticky to handle, you can knead in a little extra powdered sugar, one spoonful at a time, until the consistency is a bit firmer and doesn't make a mess all over your hands.
Divide dough into small balls. Refrigerate (or freeze) for a while so that they aren't so sticky. Put a glass measuring cup full of chocolate chips into microwave for a minute or so -- stirring every 30 seconds. Dip balls into melted chocolate and place on waxed paper. Chill until firm.
Serve immediately or wrap in colored foil to make nice little gifts.
Makes about 30 candies.
Photo courtesy of Kristin Johnston
The information shared here is for your convenience only, it is not an endorsement or guarantee of the product's safety. Please read the ingredient labels and contact the manufacturer if needed to confirm the safety of a product for your child.
Posted by: Melanie Carver, Developer & Editor for Kids With Food Allergies, a division of the Asthma and Allergy Foundation of America. She is a long-time vegan and mother of two children, one of whom still has food allergies.
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