Vegan Chocolate Covered Peanut Butter Balls

peanut butter balls

I love peanut butter… I could exist on peanut butter alone… I eat a jar a week (sometimes more, let’s be real).

peanut butter

Around the holidays every year, I love to make chocolate covered peanut butter balls. I posted the secret family recipe last year. However, they contain a fair amount of butter and milk chocolate… so I revamped it and made it vegan! I gave some to Mark and my coworkers… (they didn’t even know they were vegan… win.)

ready for dipping

Vegan Chocolate Covered Peanut Butter Balls

makes 28-30 balls

1/2 cup of Earth Balance buttery spread, or other vegan butter
8 oz or about 2 cups of powdered sugar
1 cups of graham cracker crumbs (gf if need be, Nabisco Original Graham Crackers are Vegan)
6 oz of chunky peanut butter (scant 3/4 cup)
vegan chocolate chips (I used a little less than one 9 oz bag of Sunspire Bittersweet)
1/4 block of paraffin wax (in baking aisle, fret not it’s fine to eat, in small quantities) 

chocolate

Mix the first 3 ingredients together then add in the graham crackers and peanut butter and mix until combined completely. Form into 1 inch balls with your hands. Line a cookie sheet with wax paper. Take a small sauce pot and fill it with an inch or 2 of water. Bring water to a gentle simmer, not boiling. In a microwave-safe, heat proof bowl, microwave the wax so it melts, add in the chocolate chips. Place the bowl over the simmering pot of water, it should rest on the rim of the pot without touching the water below, otherwise you’ll scald the chocolate. The steam form the water will melt the chocolate without scalding it. Stir the chocolate until it is smooth and melted. Dip each ball in the chocolate, coating it evenly, remove it with a slotted spoon to let the excess chocolate drip off. Place the coated peanut butter ball on the waxed paper. Once all the balls are covered, place in fridge for a couple of hours so the chocolate coating can harden.

waiting for them to dry... so I can eat them

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