Who loves peanut butter and chocolate? Me Me Me!
But most likely you too.
If so, then you’re just going to love me for this recipe (you can send gifts!).
Chocolate peanut butter balls I tell you! Perfect little mouthfuls of delish.
For a moment I was a little bit concerned that I may be going overboard with this recipe. I mean coconut cream AND peanut butter?
But then I laughed and laughed.
Because really the words ‘going overboard’ and ‘confectionary’ have no relation to each other. Like what’s that?
And then my niece’s birthday is coming up in a few days so I thought I could take these along.
That is of course until I noticed that Jaye was eating them at a rate of roughly 4 per hour. Not gonna last that long!
Made with peanut butter, whipped coconut cream and powdered sugar, rolled into balls, frozen and then dipped in melted chocolate, these balls make a fabulous sweet snack or dessert.
If you make these gorgeous treats, let us know how it goes by coming back here to rate this recipe and leave a comment!
And take a pic too and tag it #lovingitvegan on instagram.
The world needs to see your gorgeous vegan creations (and so do we!).
- 1 cup (300g) Peanut Butter
- 1 14oz can (400ml) Coconut Cream
- 2 cups (240g) Powdered Sugar
- 10.5oz (300g) Vegan Dark Chocolate
- First, up, make your whipped coconut cream.
- The night before, put the can of coconut cream into the coldest part of your refrigerator and leave there overnight.
- When you're ready to make the recipe, remove the can of coconut cream from the refrigerator, open it, and scoop out only the cream section that will have risen to the top.
- Scoop this out into a mixing bowl. Leave the water part behind (throw it out or use it for something else).
- Using your electric mixer whip up the coconut cream until it reaches whipped cream consistency.
- Then remove it from the mixing bowl and set aside.
- Add the peanut butter and powdered sugar to the mixing bowl and with the electric mixer on low speed mix it in.
- Slowly add the whipped coconut cream until you achieve a thick consistency that you can easily roll into balls.
- How much of the whipped coconut cream you will use depends on how runny your peanut butter was to start off with. The peanut butter I use is fairly dry so I used all my whipped coconut cream for these, but you may not need to use it all. Any leftovers can be used in a smoothie or on top of your oatmeal or granola.
- If you accidentally add too much whipped coconut cream and your mix is too wet, add more powdered sugar.
- When your peanut butter mix is ready, cover a tray with parchment paper, roll into balls, put a toothpick into each ball, and place the tray into the freezer for an hour or two so the balls can set solidly.
- Break up the dark chocolate and melt it by placing a heat proof bowl on top of a pot containing a little boiling water.
- Roll the balls in the melted chocolate. This is where the toothpicks come in handy!
- Return to the same tray covered in parchment paper.
- When all the balls are covered in chocolate, place in the refrigerator for around 10 minutes for the chocolate to set.
- Remove the toothpicks (or eat them directly off the toothpicks, either way is good) and enjoy!