Vegan Peanut Butter Bonbons
My grandmother would make these bonbons around the holidays, and you could never stop eating them! These are quick, easy, bite-sized and something you can just keep in your fridge for a quick dose of sugar.
This recipe requires a small scoop—I used a melon baller, like a mini-ice cream scoop—and a double boiler. If you’re like me, you don’t have a double boiler. In which case you can improvise by putting a small pot inside of a bigger pot with water, on medium heat. This will allow you to melt the chocolate without burning it.
Yields 25 balls
Peanut Butter Bonbons
20 minPrep Time
50 minTotal Time
- 3/4 cup creamy peanut butter
- 1 cup puffed rice/rice krispies
- 2 tablespoons powdered sugar
- 3/4 cup non-dairy (semi-sweet) chocolate chips
- Combine the peanut butter, sugar and rice krispies in a bowl.
- Using a small scoop — I used a melon baller — scoop the mixture into small balls and put on a cookie tray lined with wax or parchment paper. Put the tray in the freezer until the balls harden, about 15 minutes.
- Using a double boiler, or the “two-pot” method, melt the chocolate chips until smooth. You may need to add a little splash of water to help smooth it out.
- Dip the frozen peanut butter bonbons into the melted chocolate and put back onto the wax paper and return to the freezer. Allow to freeze, about another 15 minutes. Put in tupperware or a bag and leave in the fridge.