On the second go-around I got the chocolate to work out splendidly. I used about 1 tbls crisco per cup of chocolate chips to thin it and used the "warm" setting on my rice cooker (so much easier than a double boiler and much less risk of exposure to water!) and stirred every once in a while.
So both these recipes are easy and gluten free! If only I can get nathan to stop stealing them from the fridge...
Buckeyes (from allrecipes.com):