True admission. I have never had the famous Christmas Cookie called a “Buck Eye.” Have you? I wonder if they are a regional cookie, as I had never even heard of it until a few years ago and the miracle of pinterest and blogger cookie round ups. But, there was nothing upsetting to me obviously. I mean peanut butter and chocolate are like love + love =Infinite love.

Vegan Chocolate Peanut Butter Truffles

I need some infinite love this week. My babysitter was basically hospitalized with severe vertigo (obviously worse for her- poor dear!), I have a child with Strep throat (please keep your fingers crossed that I have contained it), about a million obligations as the Holidays have started and I am working on a book deadline (isn’t that just always the way?!) So back to needing some love….

Vegan Chocolate Peanut Butter Truffles

I chose it in the form of chocolate- because I am obviously a glutton and a comfort food emotional eater.

Vegan Chocolate Peanut Butter Truffles

And what goes better with chocolate than peanut butter? Nothing. So I thought about making those weirdly named “Buck Eyes” and then just decided to make a Buck Eye/Truffle hybrid, which is really just a Fancy Chocolate Peanut Butter Truffle.

Vegan Chocolate Peanut Butter Truffles

Because I am crazy and I wanted to be able to eat them by the handful without being violently ill, I also removed the dairy from them. Much better ☺ So now we have Vegan Chocolate Peanut Butter Truffles and they are pretty much roll your eye’s back in your head good. They are smooth and creamy and totally indulgent. It is like a very naughty grown up reeses pieces peanut butter cup. But better. My mom happened to stop by and try one and she insisted that I bring them for Christmas Dinner. That is saying something in my family. Enjoy!

Vegan Chocolate Peanut Butter Truffles

Vegan Chocolate Peanut Butter Truffles

 

Recipe: Vegan Chocolate Peanut Butter Truffles

makes 24 truffles

Ingredients

  • 1 cup peanut butter
  • ¼ cup vegan butter, at room temperature
  • ½ teaspoon vanilla
  • ½ teaspoon kosher salt
  • 2 cups powdered sugar
  • 1 1/2 cups “Enjoy Life” dairy, gluten, soy and nut free chocolate chips
  • 1 tablespoon coconut oil, melted
  • ¼ cup roasted, salted peanuts, finely chopped
  • sea salt

Instructions

  1. In the bowl of a standing mixer combine the peanut butter, vegan butter, vanilla and kosher salt. Whip until fluffy and completely combined.
  2. Add the powdered sugar to the bowl and whip until you have a uniform dough. It will be soft, but not sticky.
  3. Prepare a small sheet pan with a piece of wax paper. Using a tablespoon to measure out the dough, take each tablespoon of dough and roll it between your palms until you have a smooth ball. Place it on the prepared sheet pan.
  4. When all the dough balls are finished (I had 2 dozen), place the sheet pan in the freezer. Let the balls freeze for about an hour.
  5. When the hour is just about up, combine the chocolate chips and the coconut oil in a bowl and microwave for about a minute, or until the chips look mostly melted. Whisk the chocolate chips around until they are completely smooth and melted.
  6. Now, remove the balls from the freezer. Stick a toothpick into the part of the ball that was on the bottom, against the sheet pan- it will inevitably be flatter than the top of the ball.
  7. Dip the the peanut butter ball into the chocolate until it is completely submerged then gently shake off the excess chocolate. Gently ease the ball, toothpick side down back onto the cold sheet pan on the piece of wax. Immediately sprinkle with the chopped peanuts and a tiny pinch of sea salt. Repeat this process with the rest of the peanut butter balls.
  8. I then put each ball in a mini muffin/candy wrapper and these could be stored in an airtight container or in the freezer.

Preparation time: 30 minute(s) plus 60 minutes to freeze

Print Recipe  

True admission. I have never had the famous Christmas Cookie called a “Buck Eye.” Have you? I wonder if they are a regional cookie, as I had never even heard of it until a few years ago and the miracle of pinterest and blogger cookie round ups. But, there was nothing upsetting to me obviously. I mean peanut butter and chocolate are like love + love =Infinite love.

Vegan Chocolate Peanut Butter Truffles

I need some infinite love this week. My babysitter was basically hospitalized with severe vertigo (obviously worse for her- poor dear!), I have a child with Strep throat (please keep your fingers crossed that I have contained it), about a million obligations as the Holidays have started and I am working on a book deadline (isn’t that just always the way?!) So back to needing some love….

Vegan Chocolate Peanut Butter Truffles

I chose it in the form of chocolate- because I am obviously a glutton and a comfort food emotional eater.

Vegan Chocolate Peanut Butter Truffles

And what goes better with chocolate than peanut butter? Nothing. So I thought about making those weirdly named “Buck Eyes” and then just decided to make a Buck Eye/Truffle hybrid, which is really just a Fancy Chocolate Peanut Butter Truffle.

Vegan Chocolate Peanut Butter Truffles

Because I am crazy and I wanted to be able to eat them by the handful without being violently ill, I also removed the dairy from them. Much better ☺ So now we have Vegan Chocolate Peanut Butter Truffles and they are pretty much roll your eye’s back in your head good. They are smooth and creamy and totally indulgent. It is like a very naughty grown up reeses pieces peanut butter cup. But better. My mom happened to stop by and try one and she insisted that I bring them for Christmas Dinner. That is saying something in my family. Enjoy!

Vegan Chocolate Peanut Butter Truffles

Vegan Chocolate Peanut Butter Truffles

 

Recipe: Vegan Chocolate Peanut Butter Truffles

makes 24 truffles

Ingredients

  • 1 cup peanut butter
  • ¼ cup vegan butter, at room temperature
  • ½ teaspoon vanilla
  • ½ teaspoon kosher salt
  • 2 cups powdered sugar
  • 1 1/2 cups “Enjoy Life” dairy, gluten, soy and nut free chocolate chips
  • 1 tablespoon coconut oil, melted
  • ¼ cup roasted, salted peanuts, finely chopped
  • sea salt

Instructions

  1. In the bowl of a standing mixer combine the peanut butter, vegan butter, vanilla and kosher salt. Whip until fluffy and completely combined.
  2. Add the powdered sugar to the bowl and whip until you have a uniform dough. It will be soft, but not sticky.
  3. Prepare a small sheet pan with a piece of wax paper. Using a tablespoon to measure out the dough, take each tablespoon of dough and roll it between your palms until you have a smooth ball. Place it on the prepared sheet pan.
  4. When all the dough balls are finished (I had 2 dozen), place the sheet pan in the freezer. Let the balls freeze for about an hour.
  5. When the hour is just about up, combine the chocolate chips and the coconut oil in a bowl and microwave for about a minute, or until the chips look mostly melted. Whisk the chocolate chips around until they are completely smooth and melted.
  6. Now, remove the balls from the freezer. Stick a toothpick into the part of the ball that was on the bottom, against the sheet pan- it will inevitably be flatter than the top of the ball.
  7. Dip the the peanut butter ball into the chocolate until it is completely submerged then gently shake off the excess chocolate. Gently ease the ball, toothpick side down back onto the cold sheet pan on the piece of wax. Immediately sprinkle with the chopped peanuts and a tiny pinch of sea salt. Repeat this process with the rest of the peanut butter balls.
  8. I then put each ball in a mini muffin/candy wrapper and these could be stored in an airtight container or in the freezer.

Preparation time: 30 minute(s) plus 60 minutes to freeze