This recipe produces vegan chocolate peanut butter truffles that are not only incredibly seductive to taste, but that look rich and enticing on display. They can be dressed up into fancy holiday treats by placing them on a decorative plate, a few can be tied into a small bag with a ribbon to be a favorite item at a bake sale, or they can be wrapped in a gift box as a surprise for a special someone. Whatever the presentation, the truffles are sure to make an impression before they even reach the mouth--and even more of an impression after.
Vegan Chocolate Peanut Butter Truffle Recipe
Ingredients:
- 1 stick vegan margarine, melted (Earth Balance and Nucoa are vegan options)
- 2 cups peanut butter (1 18-oz jar, creamy or crunchy depending on preference)
- 1 1-lb box powdered sugar (about 4 cups)
- 3 cups rice cereal (such as Rice Krispies) (optional)
- 8-oz bar vegan semi-sweet Baker's Chocolate
- 1 bag vegan semi-sweet chocolate chips (Ghirardelli, Guittard, Trader Joe's, and Whole Foods brands all have vegan chips)
Directions:
- In a large bowl, mix the melted margarine and peanut butter until they are fully blended together.
- As you continue to mix (with a spoon or by hand), gradually add the powdered sugar and rice cereal (if desired).
- Once the ingredients are evenly mixed, use your hand to mold the mixture into small balls, each about 1-in in diameter. The mixture should be of a consistency that it holds together when formed into balls. If it is too dry, add more peanut butter.
- Set the peanut butter balls aside.
- Break the Baker's Chocolate into smaller pieces, then combine it and the chocolate chips in a double boiler. Melt the chocolate, stirring occasionally, until all chunks are gone.
- Leaving the chocolate on a low heat, use a fork or toothpick to dip each peanut butter ball into the chocolate until it is evenly coated (or dip half to leave some peanut butter showing).
- After dipping each ball, place it on wax paper on a cookie sheet.
- After all of the balls have been dipped, drizzle the remaining chocolate over the tops of the truffles to create a decorative effect. Wait until the initial layer of chocolate has cooled to do this so that the drizzles don't just melt into it. The truffles can be refrigerated to cool them before the drizzles are added.
- Refrigerate until all of the chocolate is firm, then remove the truffles from the wax paper.
- Serve chilled or at room temperature.
- Enjoy!
The number of truffles varies depending on the size of each ball, but the recipe usually makes at least a few dozen.
For another vegan dessert involving chocolate and peanut butter, try the simple recipe for Chocolate Peanut Butter Squares.
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