Vegan buckeye balls

Basically chocolate dipped peanut butter fudge :)

This is a great, indulgent dessert that is super quick and easy to put together. They also freeze really well so you can make them ahead of time or make a large batch to eat slowly (if you can control yourself!).

This recipe requires storing the balls in the freezer to chill before dipping in chocolate and then to let the chocolate set. If you are short on freezer space, you can put them in the fridge, it will just take a little longer, or put them in smaller batches in the freezer.

Ingredients:

375 g (1 1/2 cup) peanut butter

200 g (1 cup) room temperature vegan butter

1 1/2 tsp vanilla extract

500 g (4 cups) icing sugar

210 g (3 standard size bars) vegan dark chocolate

Toothpicks/cocktail sticks

Method:

1. Line a large baking sheet or other flat container with parchment paper

2. Mix together peanut butter and vegan butter with a spoon until well combined. Mix in vanilla

3. Gradually add in the icing sugar, making sure to stir to remove any lumps (you can also sift the icing sugar if it is particularly lumpy)

4. Take a tablespoon full of the mix and roll into a ball between your palms. Place on the parchment paper and stick a toothpick into the top (you will use this as a handle to dip the ball in chocolate later on). Repeat until all of the mix is used

5. Place balls in the freezer until cold and firm (about an hour)

6. Melt chocolate in the microwave in 20 second intervals, stirring in between, until completely melted. Remove the balls from the freezer and dip one by one in the chocolate, covering about two third to three quarters of the ball and leaving the top exposed. Return to the parchment paper and replace balls in the freezer until chocolate is set. Serve chilled

Makes about 36 balls