Almond Butter Tahini Buckeyes

Almond Butter Tahini Buckeyes

Almond Butter Tahini Buckeyes Raw | Vegan

Yield: Makes about 12 buckeyes



  • ½ c almond butter
  • ⅜ c tahini
  • ⅛ c coconut oil, melted
  • ¼ c maple syrup
  • ¼ tsp vanilla extract
  • ¼ tsp sea salt
  • 1 c arrowroot starch


  • ⅓ c coconut oil, melted
  • ⅓ c maple syrup
  • ½ c raw cacao powder


  1. Add almond butter, tahini, coconut oil, maple, vanilla and salt to a bowl. Using a kitchenaid with paddle attachment or a hand mixer, blend ingredients for 1-2 minutes until smooth. Add arrowroot starch and mix until dough forms without any lumps.
  2. Scoop filling into ¾ -1 oz balls, and place on plate. Put plate of balls in refrigerator.
  3. Place all chocolate ingredients in a small-medium sized bowl and whisk until smooth and shiny. Make take a few minutes of whisking.
  4. Take the plate of balls out of the refrigerator and dip in the chocolate. Make sure the whole ball gets coated and use a fork to take out of the chocolate and place back onto the plate. Continue to do this as quickly as you can, so the chocolate doesn’t harden before you finish dipping the balls. Place plate back into the refrigerator for 30 minutes before serving.