Vegan Peanut Butter Balls

Vegan Peanut Butter Balls
(Makes about 15 Balls)

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Happy June everyone! Honestly, I wrote this recipe out back in April before Easter; I originally wanted to make Peanut Butter Eggs. The day I made these I did half eggs and half PB Balls. This recipe is slightly different than the usual ones you may see using rice cereal. This unique recipe uses my secret ingredient (sugar cones), which gives it a little bit of a crunch and adds to the sweetness.

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Ingredients:
1 Cup (creamy) Peanut Butter
1 Stick of Earth Balance (vegan butter) or ½ Cup, melted
3 Sugar Cones, crushed (place in sandwich/ziplock bag and crush with rolling pin)
1 ½ Cup Powdered Sugar
1 Tsp Vanilla Extract

Directions (For Peanut Butter):
-Melt butter first then add the peanut butter and vanilla until creamy.
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-Gently mix in the crushed sugar cones and powdered sugar until combined.
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-Place in the freezer for about 10 minutes while you prepare the chocolate for easier handling.
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-Roll peanut butter into balls or mold into desired shape, like eggs for Easter!
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Chocolate Ingredients:
1 ½ Cup Vegan Chocolate Chips (I use Enjoy Life brand)
2 Tbsp Soy Milk (or any other non-dairy should work fine)
1 Tbsp Earth Balance (vegan butter)

Directions (For Chocolate):
-Combine all ingredients over a double boiler (for a better consistency) until smooth. Or you can microwave for about two minutes stirring in between.
-Drizzle melted chocolate mixture over peanut butter balls and place back in the freezer for 10 minutes (I am impatient or refrigerate overnight. Enjoy!
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As I previously mentioned I changed careers and started a new job a few months back, coupled with finishing up school, times have been very busy. ☹ I’ll be back more consistently soon enough. Miss you all. 😊

 

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Vegan Peanut Butter Balls

  • Difficulty: very easy
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Ingredients:
1 Cup (creamy) Peanut Butter
1 Stick of Earth Balance (vegan butter) or ½ Cup, melted
3 Sugar Cones, crushed (place in sandwich/ziplock bag and crush with rolling pin)
1 ½ Cup Powdered Sugar
1 Tsp Vanilla Extract

Directions (For Peanut Butter):
-Melt butter first then add the peanut butter and vanilla until creamy. Gently mix in the crushed sugar cones and powdered sugar until combined.
-Place in the freezer for about 10 minutes while you prepare the chocolate for easier handling.
-Roll peanut butter into balls or mold into desired shape, like eggs for Easter!

Chocolate Ingredients:
1 ½ Cup Vegan Chocolate Chips (I use Enjoy Life brand)
2 Tbsp Soy Milk (or any other non-dairy should work fine)
1 Tbsp Earth Balance (vegan butter)

Directions (For Chocolate):
-Combine all ingredients over a double boiler (for a better consistency) until smooth. Or you can microwave for about two minutes stirring in between.
-Drizzle melted chocolate mixture over peanut butter balls and place back in the freezer for 10 minutes (I am impatient or refrigerate overnight. Enjoy!

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Carrot Coconut Cake Balls with “Cream Cheese” Icing

Carrot Coconut Cake Balls with “Cream Cheese” Macadamia/Brazil Nut Icing
(Makes 32-36 1-inch balls)
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With Easter around the corner I was inspired to share this Carrot Cake recipe in celebration of the letter “C” today. I reinvented my very own layered carrot cake recipe and created carrot cake balls! These are easy for parties and kid-friendly! This recipe is incredibly delicious! My mom has a fantastic carrot cake recipe that she’s made for years, decades even. I took similar ingredients – basically the ‘normal/standard’ Carrot Cake add-ins (Carrots, Walnuts, Cinnamon, Pinapple) and created this vegan version. I will go so far as to say my recipe is even better! Sorry mommy. I’ve actually kept this recipe secret for years and was reluctant to share it. Please give credit back if you plan on making or sharing this recipe, I truly cherish it. It’s world famous and award winning in my eyes. I’ve gotten many compliments on this recipe over the years. Even the skeptics that frown upon the idea of carrot cake give it a try and have fallen in love. Hope you do too.
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Ingredients:
2 Cups All Purpose Flour
2 Tsp Baking Soda
3 Tsp Cinnamon
½ Tsp Salt
2 Cups Sugar
1/3 Cup Coconut, shredded finely
3 Tsp Ener-G Egg Replacer, (powder only – no water)
2 Cups Carrots, shredded finely
2 Tbsp Warm Water
1 Cup Crushed Pineapple
¼ Cup Applesauce
1 Cup Canola Oil
¼ Cup Coconut Milk
1 Cup Walnuts, crushed
Additional shredded coconut for topping

Directions:
-Preheat oven 350 degrees.
-Grease two (9-inch) pans – Earth Balance (Vegan Butter) or cooking spray, if you prefer.
-Combine all Dry (First 7) ingredients – I just whisk together the dry items.
-Ditch the whisk and combine the remaining ingredients (Final 7) with a spoon.
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-Bake for 30 minutes and let cool before handling. At this point you can serve up and ice like a regular cake.
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-Once cooled mix together with ¾ of prepared icing (recipe to follow). Roll into balls. Then roll into coconut shreds or place a dollop of cream cheese icing on top. Keep refrigerated. They are actually best served cold.
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“Cream Cheese” Icing

Ingredients:
1 ½ Cups Macadamia Nuts (6.5 oz), soaked 5-8 hours
½ Cup Brazil Nuts
¼ Cup Coconut Milk
¼ Cup Water
3 Tbsp Earth Balance (Vegan Butter)
1 Cup Powdered Sugar
Juice of (1) Lime, divided

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Directions:
-Drain and rinse Macadamia nuts after soaking.
-In a high-speed blender (I just used my Nutribullet a Vitamix would work well too) combine: Macadamia Nuts, Brazil Nuts, Coconut Milk, Water and juice of half a Lime until “cream cheese” has been formed.
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-In a bowl with a hand mixer combine “cream cheese” Earth Balance, Powdered Sugar and 2nd half of Lime – juiced. -Refrigerate and Enjoy!!

“Cream Cheese”
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C

For more Carrots….
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Try this Carrot Ginger Soup recipe:
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