Mock Buckeyes - No Bake!
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free
3 tbsp Earth Balance Margarine/spread (NOT whipped)
1 cup icing sugar (we use corn-free from the cookbook)
½ tsp sea salt
½ cup almond butter* (roasted tastes a bit better)
1/3 of a large bar (300 gm) gluten and dairy-free dark chocolate bar (72% preferred)
If you use raw almond butter, you may need to add a little more oil (sunflower, almond, olive etc) to ensure the center mixture stays together.
Cut butter (using a pastry cutter or fork) into the icing sugar until crumbly. Sprinkle with the salt and mix again. Add the almond butter and mix until well combined. Knead a few times with your hands to ensure it is well mixed and it forms a ball. Cover with cling wrap and refrigerate one hour or until you can form small balls (1/2 inch or 1 inch) easily. Roll the balls in your hands and place them in a covered bowl. Chill the balls for another hour or overnight.
Cover a baking sheet with wax paper. Melt the chocolate over boiling water, or gently in the microwave (be careful not to burn it). Dip the cold balls into the warm chocolate (roll them around to complete coat them and place them on the wax paper to dry. If the balls are very cold they will dry quickly, otherwise place them in a cool area.
Makes about 2 dozen or more (depends on how small you make them).