Photo: Brad Klopman
I thought I'd post a super easy Vegan dessert recipe. These chocolate peanut butter balls are so delicious that I had to make them twice during the holidays because they were eaten up quickly--and mostly by non-vegan friends and family.
I searched high and low for a good recipe and then tweaked it and veganized it. I added Rice Krispies for some crunch, and vanilla for a bit more flavor.
Chocolate Peanut Butter Balls (Vegan)
3 cups peanut butter, softened
1 cup Earth Balance "butter," softened (I like the original whipped.)
1/4 t. vanilla (can be omitted)
5 cups powdered sugar
1 cup Rice Krispies
Mix the peanut butter and Earth Balance and vanilla, and then slowly add powdered sugar. Once well blended, stir in the Rice Krispies. I get in there with my hands at this point. Roll into balls and place on a lightly oiled cookie sheet. Refrigerate for an hour.
1 bag vegan chocolate chips (Ghirardelli makes them. Also Whole Foods has chips that actually say, "Vegan Chocolate Chips.")
2 Tbl. vegetable shortening (There is non-hydrogenated shortening if you prefer. Adding shortening seems to make the chocolate stick better and not crack as easily. It's not a deal-breaker though. Skip it if you like.)
Melt chocolate chips and shortening together and blend well. Dip each ball in chocolate and then place on lightly greased cookie sheet. The photo above is a full dip. The next batch I made I decided to dip only half of each ball, which made them much less messy to handle. I placed the non dipped half on the cookie sheet.
You can either refrigerate these, as my boyfriend prefers, or eat them at room temperature, as I prefer. Or do as we do and put half in the fridge and leave half out.
I also decorate them by putting sprinkles on top. Man, I wish I had some right now.