The following recipe and photography was provided courtesy of Heinen’s Club Fx Recipe Developer and Food Photographer, Allianna Moximchalk from Allianna’s Kitchen in partnership with Heinen’s Chief Dietitian, Melanie Jatsek RD,LD.
These Cashew Butter Balls are a healthy spin on the famous chocolate peanut butter buckeye. If you are from Ohio, you’ve likely indulged in this nutty chocolate treat, and trust me when I say, the rich flavor and texture in this recipe is exactly the same as what you remember from the original.
This better-for-you alternative is super simple to make and loaded with healthy fats from coconut oil and Heinen’s fresh ground cashew butter. Even better, they require less than 30 minutes of prep, so they’re easy to make ahead to bring to your next tailgate or gathering.
Can You Freeze Cashew Butter Balls?
Yes, Absolutely! To freeze, I suggest storing them in an airtight glass container.
What Kind Of Chocolate Do You Suggest?
In Club Fx, we love Equal Exchange Chocolate Chips with 70% (or more) cacao.
Do I Have To Use Cashew Butter?
No. You can use almond butter or peanut butter. Heinen’s offers both in their line of fresh ground nut butter, which can be found in the Produce Department.
You don’t have the hail from the buckeye state to enjoy these delicious treats, so give them a try!
- Cook time:
- Prep time:
- Total time:
- 18 Balls
For the Butter Balls
- 1 cup Heinen’s fresh ground cashew butter
- 1/4 cup Heinen’s coconut oil or Kerrygold butter, softened
- 1/4 cup Heinen’s pure organic maple syrup
- 1 cup Heinen’s rolled oats (finely blended in a food processor) or oat flour
- 1 tsp. pure vanilla extract
- 2-3 pinches of sea salt
For the Chocolate Coating
- 5 oz. Equal Exchange bittersweet chocolate chips (70% cacao)
- 1 tsp. Heinen’s coconut oil or Kerrygold butter
- Flaky sea salt, for optional topping
- Stir the cashew butter and softened coconut oil (or butter) in a mixing bowl. Add the maple syrup, ground oats, vanilla and salt. Stir to combine.
- Place the bowl in the freezer for 15 minutes to firm.
- Line a baking sheet with parchment paper. Scoop small portions of the cashew butter mixture and roll into 1-inch balls. Place each ball on the prepared sheet pan. Put the baking sheet back in the freezer for 30 minutes.
- During the last 5-10 minutes of the freezing time, combine the chocolate chips and coconut oil in a heat-safe bowl and gently melt in the microwave. The chocolate can also be melted on the stovetop over a double boiler.
- Dip the balls, one at a time, into the melted chocolate. Roll them around to make sure they’re completely covered. Place each ball back on the parchment-lined baking sheet. Sprinkle the tops with flaky sea salt before the chocolate sets.
- Store in an airtight container in the freezer or fridge until ready to eat.