A sugar-free, gluten-free, candida-approved dessert just in time for the holidays! The best almond butter buckeyes - try them for yourself!
In a medium mixing bowl, combine butter, almond butter, vanilla extract, salt, and cinnamon. In a high-powered blender or coffee grinder, mix xylitol until it becomes a fine powder. Measure the powder and add it to the mixture. Blend all ingredients together on medium speed until well incorporated.
Use a small scoop, or form balls in your hand and place on a parchment-lined baking sheet. Freeze for about 20 minutes.
In the meantime, mix the coating. Put coconut oil in a small pan and melt. Add the rest of the ingredients (adding stevia a little at a time) and stir well. Let cool.
Remove baking sheet from freezer and dip the balls in the coating. Put back in freezer for about 5 minutes. Repeat 2 more times to make a nice coating. Store in freezer.
You can replace the butter with coconut oil to make it dairy-free, but then you may want to refrigerate the filling for a bit or it will be too runny to scoop into balls.