A twist on a classic, these gingerbread almond butter buckeyes are a warm spiced delight! Sweetened with molasses and maple syrup, spiced with gingerbread flavors, and coated in a shell of dark chocolate, these simple candies are a must during the holiday season!
Roll into 2 tsp size balls and place on a baking sheet lined with parchment paper. The mixture should not be sticky or dry. Then, place in freezer for 20-25 minutes to firm up.
Melt dark chocolate chips and coconut oil over double boiler. Insert a toothpick into the center of each almond butter ball and then dip 3/4 of the way into the melted chocolate. If desired, dab excess chocolate from the bottom of each buckeye onto a sheet of wax paper before placing back on the lined baking sheet to set (this keeps chocolate from pooling and gives a cleaner look, but is optional. Of course, I learned this trick after the fact, so mine pooled a little bit). Then remove toothpicks and smooth out the toothpick mark with your finger.
Allow buckeyes to set completely before eating. Store in an airtight container in the refrigerator.
I recommend using a natural no-stir almond butter like THIS ONE, which is also unsweetened. If there's too much oil separation, it can change the texture and make things too sticky or gloopy.
You will have leftover melted chocolate with this recipe. I do recommend that you use the suggested amount though and not use less because you want to make sure you have enough room to dip each almond butter ball. HERE is how I store my leftover melted chocolate.
I added a pop of color with naturally-colored red decorating sugar, but this is completely optional. If you do garnish with it, dip the top of each one into the decorating sugar after the chocolate has set.