The holiday baking is officially in full swing! These little guys have always been a favourite, but for my first vegan holiday season, they’re looking even better since they are so easy to veganize.
Our family always makes big trays of assorted holiday sweets, full of our favourite recipes that we’ve accumulated over the years. There are always peanut butter balls, butter tart squares, shortbread cookies, raspberry-coconut bars, “secrets” bars and decorated sugar cookies. This year I plan to make a few switcharoos to some of our favourite sweet treats to make them vegan-friendly, and hopefully nobody will be able to tell the difference!
Makes 24 balls
- 1/3 cup smooth peanut butter
- 3 tablespoons “buttery” spread (I used Becel’s Vegan margarine)
- 1 1/2 cups icing sugar
- 1 tablespoon non-dairy milk (I used plain almond milk)
- 3-4 oz vegan chocolate (I used Enjoy Life chocolate)
Mix together the peanut butter, buttery spread, icing sugar and non-dairy milk. You’re looking for it to be fully incorporated with no lumps, in a consistency that holds together if you squeeze it.
Form the mix into small balls, about a teaspoon each, rolling them between your palms. Place on wax paper on a cookie sheet and put them in the refrigerator to harden for at least an hour.
Melt the chocolate in a bowl over a pot of simmering water or in the microwave. If you want the chocolate to be glossier, you can add about a teaspoon of vegetable shortening. I chose not to and am happy with my results.
Roll the balls in the melted chocolate until fully coated. This works well with a fork. Shake off the excess a little and replace them on the cookie sheet. Let the chocolate harden, then enjoy!
Stay tuned for more vegan adventures this holiday season. I’m already on the lookout for more sweet things I can make vegan-friendly!