Intros and Inspirations
Mom used to make this and bring it to family gatherings where she was showered with compliments. A close cousin reminded Mom that she in fact had given her the recipe and made them first (near the time when she invented the peanut butter chocolate combo) but this remains a family favorite, origin feud or no.
History of Dish
They are two great tastes that taste great together. This vegan version has tasters exclaiming, “These are vegan?!” with even more italics than I could muster with this font. These are also similar (or identical) to buckeyes.
Enough to cost you the equivalent of a month long gym membership, biking to work every day until Easter, or More to Love status forever.
- 1 cup peanut butter
- ½ cup non-hydro soy butter (Earth Balance=the best)*
- 1 t vanilla (optional)
- 1 – 1 ½ cups powdered sugar
- 1 bag semi-sweet chocolate chips**
- 2 T coconut oil or soy butter
Peanut butter, soy butter, & vanilla
Add & whip:
*Note: for an even more decadent (but harder to roll into balls) treat, use equal parts peanut butter and soy butter
** Whole Foods semi-sweet and Ghiradelli semi-sweet are vegan last I checked.
- Refrigerate the mixture for about an hour.
- Roll into balls.
- For best/easiest rolling results, freeze these for another hour.
- Once ready to roll, melt the chips & oil/soy butter using the double boiler method.
- Your PBB’s will be dipped then placed onto a tray/plate. It’s easiest if you place them onto a plate with waxed or parchment paper.
- To dip, use a fork and a slotted wooden spoon (thanks Amanda) and lower each ball into the melted chocolate. Let drip off into pan, then place onto wax paper.
Place into fridge to harden – it should only take 30 minutes or less. Or leave them out if you’re without heat and it’s winter time.
Perfect with a little soy milky, or soy nog.