- 3 cups peanut butter (crunchy or creamy)
- 1 cup dairy-free margarine softened
- 5 cups powdered sugar
- 2 cups dairy-free chocolate chips
- 2 tablespoons coconut oil
mix the peanut butter, butter and coconut oil together in a large bowl. after they are well mixed, add in the powdered sugar, a little at a time. you may need to add a bit more or less powdered sugar. you have enough powdered sugar when the mixture holds together.
cover and put in your refrigerator for 15-25 minutes until it’s firms up .shape the dough into 1-inch balls (you can also use a small scoop) cover and refrigerate again, for about 15- 20 minutes or put in the freezer for faster results. don’t skip this step or the dough will fall apart into the chocolate.
melt the chocolate in the microwave on 30 seconds increment string in between .
dip the peanut butter balls one at a time into the melted chocolate . let the excess drip off ( i use a fork to dip the balls into the chocolate and tap the excess off ) set the peanut butter balls onto wax paper and i put the peanut butter balls back into the freezer to harden faster .
i keep them in an airtight container or ziplock bag depending on what i have on hand in the freezer so they don’t melt or get to soft depending on how warm your home is . i hope you and your family enjoy this recipe as much as mine does and have a wonderful time baking with your family.