It seems we have a chocolate peanut butter obsession going on in our house right now. It’s a hard flavor combination to beat.
Starting around the middle of October I begin craving candy. I wonder if it has something to do with all the candies I see beautifully displayed in the shops and grocery stores this time of year?
Fortunately for me, there is not a large selection of vegan candies so it helps keep me out of trouble.
Before switching to a vegan diet, mini chocolate peanut butter cups were a favorite of mine. The mini ones seem to have a good balanced ratio of chocolate to peanut butter for my taste It brings back special memories of receiving a tube of the minis in my stocking as a child.
Speaking of stockings, we put our Christmas decorations up early this year.
My son is enjoying wearing his Santa hat during breakfast.
And my daughter has been doing yoga in the kitchen to get ready for all the baked goods.
The recipe I am sharing with you today is dangerous! The candies are so good you might want to keep them stored out of site in the freezer. However, frozen is my favorite way to eat them… he he he! I’ve found what works best is to make a large batch of peanut butter centers, freeze them, and then coat them in chocolate as you need them. I love to give these candies as gifts.
Either the day of, or one day before a holiday gathering I will coat a dozen and a half of the peanut butter centers in chocolate and package them in a pretty box to bring as a hostess gift. There is something special about a gift that is homemade. Perhaps it is the loving energy it is made with? These candies have a beautiful handmade look in that their shape is not perfect, but it gives them a unique flair.
Give and Enjoy!
Peanut Butter Centers
- 2 cups creamy peanut butter
- 4 Tbsp. Earth Balance, room temperature
- ¼ tsp. salt
- 6 drops vanilla crème Sweet Leaf Sweet Drops (or ½ tsp. vanilla extract)
- 2 cups confectioners’ sugar
Line 2 baking sheets in parchment paper.
Microwave peanut butter and earth balance approximately 40 seconds, stirring every 20 seconds until melted.
Stir in salt and vanilla crème Sweet Leaf Sweet Drops.
Roll into ¾ inch balls and place slightly spaced apart on baking sheets.
Once the centers are frozen individually you can place them into a Ziploc bag and keep them frozen for storage.
Yields: About 84 ¾ inch candies
Chocolate Coating (Approximately 3 to 4 batches needed to coat all the peanut butter centers)
- 1 cup semi-sweet non-dairy chocolate chips
- 1 Tbsp. Earth Balance
- *Sprinkles (optional for garnish)
Line baking sheet with parchment paper.
Microwave chocolate and earth balance about 40 seconds, stirring every 20 seconds until melted.
Roll frozen peanut butter centers in chocolate, coating completely.
Place chocolate peanut butter candy onto baking sheet and top with sprinkles if desired.
*Note the chocolate hardens quickly on the frozen center so if using sprinkles or other garnish apply immediately.
Refrigerate or freeze candies until chocolate is completely hardened.
To Print, Email, or Text recipe click here.
My favorite way to store the candies is in the fridge or freezer. You can get creative and use festive sprinkles for toppings, or chopped nuts. On these candies I used a clear sprinkle. After the candies are hardened you can serve them in mini paper cups.
Package them and give as gifts!
These particular boxes I found at Michael’s. They hold about 9 candies per box.
If you’re looking for another holiday dessert recipe I highly recommend these very tasty vegan brownies. The recipe was created by Angela from Oh She Glows who was kind enough to let me share it last year, and it is fabulous!
Now go out there and start making yourself a wonderful holiday!
With love & gratitude,