Chocolate Peanut Butter Balls

I have a real love for sweet with salty. The first time I tasted a chocolate covered pretzel I was in heaven, and I have always had a minor obsession with Reese’s Peanut Butter Cups. Now that I’m eating according to the vegan diet, I’m trying out all sorts of delicious recipes. Not only are these Peanut Butter Balls ridiculously delicious, they are dead easy to make and far healthier than their inspiration. This is a MUST TRY recipe for everyone – especially those looking for a yummy treat to take to a dinner party (or for mid-morning on your sofa with a nice strong cup of coffee!). 

Makes 24

½ cup Earth Balance butter

12 graham cracker squares – ground up in a food processor (look for an unsweetened variety)

¾ cup crunchy natural peanut butter (unsweetened and un salted)

¼ cup cane sugar

1 cup non-dairy chocolate chips

¼ cup natural rice milk

Over medium heat, in a heavy bottom pan, melt the butter. Add the graham cracker crumbs, peanut butter and sugar and cook, stirring constantly for 3 to 5 minutes. Pour into a heat safe dish and refrigerate until cool – at least 1 hour.

Using two teaspoons or a mini-scoop with a release, form cooled peanut butter mixture into small balls and place in freezer until solid – about 30 minutes.

Melt together chocolate chips and rice milk over a double boiler until just melted but not hot. Using two forks, gently roll each peanut butter ball in the melted chocolate and set on a parchment paper lined cookie tray. Return chocolate covered balls to the fridge to set for at least 1 hour before serving.

These actually get better as they sit for a bit – I recommend making them a day or two ahead of when you’ll want them… if you can resist them that long!

Adapted from a recipe from The Kind Diet by Alicia Silverstone.