Pages

Vegan Peanut Butter Pretzel Balls

My family and I woke up to snow, rain, and windy weather Saturday morning.  Other than having to plow out of this fall snow storm, I didn't mind being stuck in the house the whole day.  Actually, I welcomed it!  I am not going to go out and run errands, or anything for that matter that involves driving. Bad weather means I can spend extra time in my kitchen making treats for us to enjoy.

Since the weather outside was freightful, and my kitchen so delightful, I made these scrumptious peanut butter pretzel balls.  

Ingredients:

1 3/4 organic pretzels (gluten-free)
1 cup organic peanut butter (or any other nut butter that you prefer)
3 T organic coconut oil, melted
1 3/4 cups organic confectioners sugar
3 cups organic vegan 85% cacao chocolate chips

Method:

Line a large baking sheet with unbleached parchment paper, set-aside.

Crush pretzels into small pieces, and set-aside. You can do this by placing pretzels in a small sandwich bag and lightly hitting them with the back of a spoon.

In a medium bowl, mix together the peanut butter and melted coconut oil.  Add sugar, stir to combine.  Mix in the pretzels pieces.

Using a small melon baller scoop up mixture and place on the lined baking sheet.  Place cookie sheet in the freezer for 20 minutes.

In the meantime, melt the chocolate in a small heat proof bowl that is placed on top of a small saucepan that has a little water.  Stir chips until completely melted.
Remove bowl and place on a kitchen towel.

Remove peanut butter balls from the freezer and dip into the melted chocolate.   Allow excess chocolate to drip off.

Place the balls back on the lined baking sheet and let harden at room temperature.  Drizzle any remaining chocolate over the top of each peanut butter ball.

*recipe adapted from Gluten Free Living magazine.



2 comments:

copyright © 2014. all rights reserved. designed by kristadelisle.com

grid layout coding by helpblogger.com