About the Recipe
Ingredients
1/3 c vegan butter (melted)
1/3 c peanut butter
1/2 c crushed graham crackers
1 1/2 powdered sugar
pinch of salt
1 1/2 tsp coconut oil
8 oz semi sweet chocolate (chips or a bar)
TOPPING OPTIONS:
-graham cracker dust
-coconut shavings
-vegan white chocolate
-sea salt...anything else you want!
Preparation
1. Get a sheet tray or plate and line it with parchment paper.
2. In a mixing bowl, add in your peanut butter, melted butter, and salt. Give that a mix until it is nice and smooth.
3. Now, add in your powdered sugar. The mixture should be thickening but still glossy and smooth.
4. Lastly, add in your graham crackers. The mixture should be crumbly, but don't worry, it will come together in your hand as you form the balls.
5. To form the balls, you can use a tablespoon measurement, or just estimate. Grab that amount in your hand and roll it together until it forms a tight smooth ball and place it on the tray. Do that until there is no mixture left.
6. Chill the peanut butter balls in the fridge for 1 hour.
7. When there are roughly 5 minutes left of chilling time, place your chocolate and coconut oil in a bowl and melt in the microwave in 20 second intervals, stirring between each one so the chocolate doesn't burn. You can also melt the chocolate over a double boiler.
8. Once it is all melted, you can let it cool for 2-3 minutes.
9. Take out the tray fridge and start to dip the peanut butter balls in the chocolate. I like to dip them in a measuring cup, because the tall depth of the cup makes it easy to coat fully. You can use a dipping tool, but I find it just as good to use two forks. Once the ball is fully submerged, take it out and place it back on the parchment. Now is the time to add a topping if you want.*You will have extra chocolate at the end, but that's because you need enough to submerge the ball, so sometimes I like to make a chocolate bark out of the extra it by spreading it onto a sheet of parchment and adding some toppings like sea salt or coconut (totally optional).
10. Once they are all done, let them chill for at least 40 minutes before eating. You can also store them in an airtight container in the fridge for 4-5 days, or freeze them for up to two weeks (if you can help it). Enjoy!