Vegan Chocolate Peanut Butter Balls Recipes

PEANUT BUTTER CHOCOLATE PROTEIN BALLS RECIPE

Steps:

• To a food processor, process the protein powder, almond flour, powdered peanut butter, flax, water, and natural peanut butter until it forms a smooth ball.
• Roll into 20 balls, then roll into the peanuts and hemp hearts. Freeze for long term storage, or keep at room temp for a week.

CHOCOLATE PEANUT BUTTER PROTEIN BALLS

Steps:

• Add the dates and banana to a food processor and blend into a paste.
• Add the rest of the ingredients and blend until it forms one large balls.
• Use your hands to roll the dough into 20 balls.

VEGAN CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.
• Add the vegan butter and brown sugar to the bowl of your stand mixer and cream them together until smooth.
• Add the peanut butter and vanilla extract and mix in.
• Now add the all purpose flour, cocoa powder, baking soda and salt and mix in with a spoon into a thick cookie dough.
• Add the soy milk and mix in.
• Break off pieces of the dough and roll them into balls. Place them evenly on a parchment lined baking tray. Flatten slightly with a fork.
• Bake for 12 minutes. Allow them to cool and firm up directly on the tray.
• When the cookies are completely cool, add the vegan chocolate or chocolate chips and coconut oil to a microwave safe bowl. Microwave in 30-second intervals, bringing it out to stir every 30-seconds until melted and smooth.
• Drizzle the melted chocolate over the cookies with a teaspoon and sprinkle the crushed peanuts on top.

VEGAN CHOCOLATE PEANUT BUTTER BALLS

Steps:

• In a small bowl, whisk together the Naked PB and salt. Then, add 4 tablespoons (1/4 cup) of the water. Mix until the powder absorbs the water and turns crumbly/chunky, then get in with your hands and knead this mixture into a cohesive ball of dough. Add more water by the teaspoon, as needed, if the dough is crumbly after kneading. If it's sticky, add a teaspoon of Naked PB to thicken it up. See note.
• Divide the mixture into 16 equal pieces, and roll them into smaller balls. Place them on a baking sheet lined with parchment paper, and refrigerate for 15 minutes.
• Melt the chocolate chips in a double boiler or in the microwave (See note.). Then, coat each ball evenly in the chocolate. Use a fork to roll each ball around in the chocolate, then transfer to a baking sheet lined with parchment paper.
• Place the balls in the freezer for 30 minutes to chill before serving or moving them to the refrigerator.

VEGAN CHOCOLATE COVERED PEANUT BUTTER BALLS

Steps:

• Vigorously mix together everything except the chocolate in a large bowl for about 60 seconds. It should begin to thicken up a little.
• Place the bowl in the freezer until it firms up enough to roll into balls. Approximately 20 minutes.
• Once it's ready, roll the peanut butter mixture into 18-20 approximately 1.5 inch balls and place back in the freezer.
• Melt the dark chocolate or chocolate chips in a double boiler or bowl placed over a pot of boiling water.
• Line a cookie sheet with parchment paper or wax paper.
• Once the chocolate is totally melted, roll each peanut butter ball in the melted chocolate using a fork or toothpick until it's completely covered.
• Tap any excess chocolate off on the side of the bowl before placing on the cookie sheet.
• Once you've covered them all, place in the freezer to set for at least 30 minutes.
• They will melt at room temperature, so store in the fridge or freezer until you're ready to eat.

CHOCOLATE PEANUT BUTTER CUPS BALLS

Steps:

• Mix the melted non dairy butter and the peanut butter together.
• Work in the powdered sugar.
• It will be pretty stiff but that is good.
• Make into 48 balls. I divide the dough in half - then each half into half - and so on until you get 48 little chunks. Then I roll them in the palms of my hands and place in a large bowl.
• Refrigerate for about an hour.
• Put a piece of waxed paper on a baking sheet. I cut the piece to fit inside the pan so that it lays flat.
• Melt the chocolate over a hot water bath or in a double boiler.
• Take the peanut butter balls out of the fridge and work with about 6 at a time. Put the unused balls back in the fridge while you are working.
• Roll each ball in the chocolate and pick up with two forks. Swipe the bottom of the ball against the top rim of the bowl as you lift out so you don't get a blob of chocolate, under the ball on the wax paper. Lay on the wax paper on the cookie sheet.
• When all the balls are finished place the pan in the refrigerator (or freezer) to harden up. About an hour.
• You can place each ball in a mini paper cup for looks or just pile in a stack.

VEGAN BUCKEYE BALLS

Steps:

• Cover a large plate with parchment paper. Set aside.
• In a large mixing bowl, combine peanut butter with coconut oil, maple syrup, and vanilla extract until smooth.
• Stir in almond flour and coconut flour to form a thick batter.
• Slightly oil your hands, scoop out 1 tablespoon of batter and roll into a ball.
• Place each ball onto a plate covered with parchment paper.
• Repeat until no more batter left.
• Freeze the plate with the peanut balls on it until the balls are firm but you are still able to insert a toothpick in the center of each ball - about 15 minutes.

CHOCOLATE PEANUT BUTTER PROTEIN BALLS (VEGAN)

Steps:

• Add peantu butter, protein powder, rolled oats, and maple syrup to a bowl of a stand mixer and use the paddle attachment to mix until a dough forms, about 30 seconds to one minute. If you don't have a stand mixer, you can just mash by hand with a fork.
• Using a tablepsoon as a scoop, roll into equal sized balls (I got 17 balls). If using, sprinkle with sea salt.
• If needed, place in fridge to firm them up a little. Store in the fridge or freezer and enjoy!

CHOCOLATE PEANUT BUTTER OAT BALLS

Steps:

• In a small pan over medium heat, add peanut butter and maple syrup. Stir and let heat for a few minutes until creamy and melted.
• Add remaining ingredients.
• Stir with spatula for 1-2 minutes to combine until chocolate thoroughly melts.
• Remove from heat and let the mixture sit in the pan for about 10 minutes to cool.
• When it cools enough to touch, mold into balls. (They'll harden further as they sit.) We store ours in an airtight container in the fridge.