Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Saturday, February 4, 2012


I am sick. Again. For Super Bowl weekend, no less! I'm so miffed. I thought 37 was going to be so awesome and then I got slammed with first a bladder infection (an evil from which I have been previously spared and hope to never endure again) and now an unnamed upper respiratory infection, which I sincerely hope won't turn out to be bronchitis. I totally need to drown my sorrows in chocolate. Some nut butter in the middle wouldn't hurt either. If the girls would make these buckeyes for me, I'd be golden. I think they might do it. I just might have to ask.

2 cups creamy nut butter (such as almond)
4 tbsp. dairy-free, soy-free margarine (such as Earth Balance)
1/4 tsp. salt
1/2 tsp. vanilla extract
2 cups powdered sugar
a little almond milk, if needed
1 package dairy-free, soy-free chocolate chips (such as Enjoy Life)
1 tbsp. palm shortening

In a large bowl, beat the nut butter together with the margarine, salt and vanilla with an electric beater. Add the powdered sugar a little at a time, beating until fully incorporated. If the mixture is too dry and crumbly, add a little almond milk. If the mixture is too wet, add more powdered sugar. The end result should be stiff - something you can roll in your hands without it sticking everywhere. I used Maranatha Creamy Almond Butter, which is way less creamy and wet than traditional creamy peanut butter, so I did not need to refrigerate this before rolling it.

Taking a heaping teaspoon of dough at a time, roll the dough into balls and place on a baking sheet covered with wax paper. Set aside (if the dough is a little too soft and sticky, refrigerate until firm). In a small saucepan, heat the chocolate and shortening over low heat. Heat only until the chocolate is soft, then remove from the heat and stir until the chocolate and shortening has melted completely and has been thoroughly combined.

Stick a toothpick into a ball and dip it into the melted chocolate about 3/4 of the way up. Let the excess chocolate drip back into the saucepan and place the ball back onto the baking sheet. Repeat with remaining balls. The toothpick will leave little holes in the tops of the buckeyes. You can gently smooth the hole over with your finger if you like, so the surface is smooth. Refrigerate buckeyes until the chocolate is set. Store in an airtight container for up to two weeks - I like to keep them refrigerated.


Ina said...

Sorry to hear you are not feeling well Erin. Interesting...when I was your age, I was plagued with bladder infections and bronchitis. I was still eating gluten so put it down to that! Then going gf - it all disappeared and has never been back since..thank the heavens. Hope you are feeling better soon! (ps. I know for me, stress also played a big roll)

Erin said...

Ina - stress, yes...I'm sure that's a big part of it! Thanks for the well wishes. Here's looking to healthier days! :)