• Lydia

Chocolate-Tahini Buckeyes

As a midwest gal who graduated from THE Ohio State University I was well acquainted with those overly sweet chocolate dipped peanut-butter balls (Buckeyes). I never liked them very much. One would make me feel like death from all the confectioners sugar. I do however LOVE all things tahini and all things chocolate so I set out to create a recipe that would satisfy my cravings, but wouldn't overload me with sugar.

(The tahini filling almost tastes like Halva, that delicious Israeli treat that I cannot stop eating).

These Chocolate-Tahini Buckeyes are delicious and have ZERO sugar.

Chocolate Tahini Buckeye Balls


Tahini Filling:

1/2 cup tahini 2 heaping Tbsp local honey 2 heaping Tbsp @bobsredmill almond flour 1/2tsp vanilla

Chocolate Coating:

3 oz @ghirardelli intense dark 86% cocao bar

1 Tbsp melted butter (or coconut oil)

1 Tbsp cream


  1. Place all of the tahini filling ingredients in a mixing bowl, mix together. Roll up into bite sized balls, set on parchment paper, place a toothpick in each ball. chill in fridge for 15 mins.

  2. Melt chocolate in double boiler on stove, stir in melted butter and cream.

  3. Remove chilled tahini balls, dip in melted chocolate, return to parchment paper, remove toothpick, sprinkle with course sea salt. return to fridge to chill until coating is hardened. ❤

**If you don't like tahini, or want a regular buckeye, just use creamy peanut butter instead, continue with rest of recipe. **

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