Peanut butter was made to be eaten with chocolate. These vegan bonbons are one of my favorite dairy-free candy recipes for both kids and adults; they're like grown-up peanut butter cups!
Makes about 4 dozen bonbons
- 1/2 cup (1 stick) dairy-free soy margarine
- 4 cups confectioners' sugar
- 1 1/2 cups creamy peanut butter (I prefer natural varieties)
- 1/2 t. vanilla extract
- 2 cups dark dairy-free chocolate chips
1. Line a large baking sheet with parchment or wax paper and place in the freezer.
2. In a large bowl using an electric hand mixer, beat together the dairy-free soy margarine and half of the confectioners' sugar until smooth. Add the remaining sugar, peanut butter and vanilla, and continue beating until mixture is well combined and very thick. Using your hands or a melon baler, shape the mixture into balls and place on the prepared pre-chilled baking sheet. Place the sheet in the refrigerator for 10-15 minutes.
3. Meanwhile, place the dairy-free chocolate chips in a stainless steel bowl set over several inches of boiling water. Stirring occasionally, heat until the chocolate is completely melted. Remove from heat.
4. Working quickly, use two forks to dip one of the peanut butter balls into the melted chocolate, tossing the ball to coat and shaking off excess chocolate. Return the bonbon to the sheet and repeat until all of the bonbons have been coated. Allow the bonbons to stand until hardened. Serve cold or at room temperature.