The yummiest peanut butter balls coated in vegan white chocolate or powdered sugar.
Author: Lauren Hartmann
1 1/3CupCreamy Peanut Butter
2CupsPowdered sugar, organic
1/4CupCoconut oil, melted
1TablespoonNon-dairy milk, unsweetened I used soy milk
2/3CupVegan graham cracker crumbs*
2 1/2CupsVegan white chocolate, I used King David Brand
1 1/2CupsPowdered sugar, organic
In a large mixing bowl, add the peanut butter and powdered sugar. Using a hand mixer or stand mixer, whip together. Slowly at first so you don't get the powdered sugar everywhere. Whip until fully combined. It will be pretty crumbly at this point.
Add the coconut oil, maple syrup, non-dairy milk and vanilla. Then continue to whip to fully combine.
Next add the salt and graham cracker crumbs. Mix again to combine.
Now at this point if the mixture is still crumbly, add another tablespoon or so of non-dairy milk. The mixture should be firm, but creamy.
Then, taking about 1 tablespoon of the mixture. Roll it into a ball in your hands and place on a baking sheet or flat surface lined with parchment paper. Repeat until all of the peanut butter mixture has been rolled into balls and placed on the parchment paper.
Chill the peanut butter balls for 30 minutes-1 hour.
Then pick your coating, either heat the white chocolate in the microwave in 30 second intervals, stirring after each time. Until the white chocolate has melted. You should only need to do 2-3 intervals. Stir the coconut oil into the white chocolate until combined. Then dip each ball into the white chocolate to coat.
Or add the powdered sugar to a bowl and toss the peanut butter balls in the powdered sugar.
Chill for another hour at least before serving. Keep refrigerated.
I usually use Trader Joe's brand graham crackers, they are vegan. Then I just crush enough of them into crumbs to get 2/3 of a cup!