Black Sesame Buckeyes

Makes 22

1/2 cup (128 grams) ground up’s black sesame butter

1/4 cup (56 grams) unsalted butter, softened

1/8 teaspoon kosher salt

1/2 teaspoon pure vanilla extract

1/2 cup (60 grams) powdered sugar

1/2 cup (60 grams) almond flour

3/4 cup (56 grams) puffed quinoa (or substitute 3/4 cup [24 grams] rice crispies cereal)

4 ounces (113 grams) chopped white chocolate or chips

2 teaspoons unrefined coconut oil

Flaky salt and toasted sesame seeds, for sprinkling

LINE a baking sheet with parchment paper and set it aside. In a stand mixer fitted with a paddle, combine the black sesame butter, butter, salt and vanilla and beat on medium for a minute or two until smooth and creamy. Stop the mixer, scrape down the sides with a rubber spatula, add the powdered sugar and almond flour, and turn the mixer back on to low to incorporate the powdered sugar. Once you're reasonably confident that powdered sugar won't fly everywhere you can increase the speed to medium and continue mixing, scraping down the sides of the bowl as needed, until everything is combined and you have a soft dough. Add the puffed quinoa and mix a couple of times just to combine. Roll 1” balls of the dough until smooth and place them on the parchment paper. Freeze for 20 minutes.

IN a small bowl or mug, combine the chocolate and coconut oil and microwave in 30-second increments, stirring after each, until smooth and melted. Working one at a time, pick up the buckeye balls by poking the tops with a toothpick or wooden skewer and then dip them into the chocolate about 3/4 of the way, leaving the top exposed. Scrape excess chocolate off the bottom, transfer back to the baking sheet and take the toothpick out. Sprinkle with flaky salt and sesame seeds. Let set in the fridge and enjoy.

STORE in an airtight container in the fridge for up to a few weeks.