Sweets For My Sweetie: Buckeyes (Soy, Fish, Egg and Wheat-Free, Can Be Nut and Milk-Free)

Welcome to the third day of

with Natural and Free, Glued To My Crafts and Vanessa's Place!

I hope you all are enjoying this link-up as much as I am!  Have you been over to Stacey's and Vanessa's blogs to check out the Valentine awesomeness they are sharing, too?  I hope so! 

We have over 20 posts linked up so far!  So awesome!!!  Remember there are NO LIMITS on how many posts you can submit, so keep 'em coming!  And each post you link-up is another chance to win our amazing give-away, too!  Can't get much better than that, right? :)

If I haven't been by to check out your submission, I will ASAP!  I can't wait to see what you've shared with us!

Anyway, here's what I've shared with you so far:

1. Chocolate Syrup
 

2. Chocolate-Covered Strawberry Smoothies

And today's "sharing the love" recipe: Buckeyes!

This recipe I got from my sister-in-law as listed on Baptist Missionary Women.  It is so good, it doesn't need modifying!  It is also soy (if you use all soy-free ingredients), egg, fish, and wheat-free and can be nut and milk-free (see variations). 
 

Buckeyes

1 Cup soy-free, smooth, natural peanut butter

(If your peanut butter doesn't contain salt, you may want to add a teaspoon of salt, too.)

 

1/2 Cup full-fat, salted butter, softened
 

2 Cups confectionery sugar (powdered sugar)

 

 2 Cups soy-free chocolate chips (I recommend Enjoy Life, which is also dairy-free, but you can use any chocolate that fits your dietary needs)



1. Line a baking sheet or 2 with waxed paper; set aside.
    
2. In a large bowl, beat peanut butter, butter and sugar until well combined.
    
3. Roll the peanut butter mixture into 1-inch balls and place on the baking sheets.
    
4. Place the baking sheets into the freezer for about 30 minutes until the balls are firm.
    
5. Melt the chocolate in the microwave or on the stove top using a double-boiler method.  (Note: I recommend the double-boiler, but you do what's easiest for you.)
    
6. Remove the balls from the freezer and pierce them with a toothpick and dip them into the chocolate about 3/4 of the way deep, wiping excess chocolate on the rim of the bowl. (Note: As you can see in my picture, I was not successful in this step.  I dipped them like I did my Chocolate-Covered Pretzels instead because they would not stay on the toothpick.  Either way, still delicious! :) Also, if the balls get too soft to dip, return them to the freezer for 10 minutes and try again.)
    
7. Place them on waxed paper and allow them to chill in the refrigerator for about 45 minutes until set before serving.
    

Makes around 3 dozen or so candies.

Variations (Please keep in mind your individual allergen needs when using substitutions.):

• Milk-Free: Substitute a dairy-free butter like Earth Balance for the butter and a dairy-free chocolate like EnjoyLife for the chocolate.
   
• Nut-Free: If you can have tree nuts, substitute a tree nut butter for the peanut butter.  If you can't have either, substitute a seed butter for the peanut butter.
   
• Use whatever flavor chocolate you like best: milk, white, semi-sweet, dark, etc.  You can even drizzle the tops with another type if you like.

I totally dare you to eat just one!  I know I can't!

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Now it's your turn!



<a href="http://naturalandfree.blogspot.com/ "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHW-rEmnSxP7jOQZWYY2EyJPHclmeJzI-Wv39DWJbpcM5oRUUbrBiH_Ifxw0ybgC_5A1hdLduUWMs21RN8FBWAg11uOnlxVTaCkKS6irnRSA2Fvqxe9fqt0XjzeP1UYVEhHGW7cyeSJ7Zg/s144/vdaylinkupbutton.jpg" height="144" width="144" /></a>

(This recipe was originally posted on my original site, Natural and Free.)