Cashew butter buckeyes? Yes — and they’re irresistible.
I realized there weren’t any buckeye recipes on this site, which is wild because buckeyes have been a staple in my life for as long as I can remember. My mom and grandma made so many classic cookies when I was growing up, and yet buckeyes were somehow missing from the lineup — until now.
I’m a devoted fan of the chocolate and nut butter pairing. Chocolate and peanut butter have been a lifelong obsession — from dipping chocolate into a peanut butter jar as a kid to the simple joy of a spoonful of peanut butter dipped in chocolate chips. It’s comfort, nostalgia and pure pleasure in every bite.
That said, I wanted to put a slightly modern spin on the classic. My mom has been making buckeyes for decades, and I still remember standing at the counter helping her. Those memories are part of why these treats are so comforting. This version swaps peanut butter for creamy cashew butter, which gives the filling an extra-smooth, rich texture that pairs beautifully with dark chocolate.
I’ve worked with cashew butter in a lot of different sweets — from homemade milk chocolate cashew butter to cashew butter cups and granola — and it always impresses. For these buckeyes I used a store-bought creamy cashew butter, and it whipped into a smooth dough that held together perfectly. Any reliable brand of creamy cashew butter will work.
One tip I always use when coating treats in chocolate is to add a bit of coconut oil to the melted chocolate. It helps the chocolate set with a shiny, firm shell. My mom still uses paraffin sometimes, which is traditional and fine, but coconut oil is an easy, modern substitute that I prefer. If you don’t have coconut oil, the recipe will still work — the chocolate may just be slightly firmer or less glossy.
Cashew butter buckeyes offer a softer, creamier filling than their peanut counterpart, and the flavor balances beautifully with high-quality dark chocolate. A sprinkle of flaky sea salt on top lifts the whole bite, giving it a little contrast that makes these dangerously good.
Cashew Butter Buckeyes
Salted Cashew Butter Buckeyes
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Ingredients
- 1 1/2 cups creamy cashew butter
- 3/4 cup unsalted butter softened
- 1 teaspoon vanilla extract
- 6 cups powdered sugar
- 12 ounces high-quality dark chocolate chopped
- 1 tablespoon coconut oil
- flaked sea salt for topping
Instructions
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In the bowl of an electric mixer, beat the cashew butter and softened butter until smooth and combined. Mix in the vanilla extract. With the mixer on low, gradually add the powdered sugar and continue mixing until a dough forms — this can take time and you may need to finish by hand to fully incorporate the sugar.
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Roll the dough into 1-inch balls and arrange them on a parchment-lined baking sheet. Chill the tray in the freezer for 30 to 60 minutes so the centers firm up.
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Melt the chopped dark chocolate with the coconut oil in a heatproof bowl. Microwave in 30-second bursts at medium power, stirring between each interval, until smooth. Alternatively, use a double boiler.
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Using a toothpick or skewer, dip each chilled cashew butter ball into the melted chocolate, allowing excess chocolate to drip off, then place it back on the parchment. Finish with a tiny pinch of flaked sea salt. Store the buckeyes in the refrigerator; they also keep well in the freezer and will hold at room temperature for a few days.
Did you make this recipe?
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This bite is perfection.