11 Aug Peanut Butter Balls
Peanut Butter Balls (Nondairy and Kosher)
The recipe below is a family recipe that has been passed down for generations. I also will give you fair warning that they are addicting! For me, every Shabbat meal would end with my mom’s famous peanut butter balls. While it may not sound so impressive by the name, the creamy peanut butter center paired with the frozen chocolate coating creates this salty yet sweet flavor profile and different textures to keep your mouth happy!It has a great mix of fat and protein from the peanut butter as well as carbohydrate from the chocolate and secret ingredient- dried dates! It is also pareve (meaning has no dairy in it) which makes it the perfect treat for those who are lactose intolerant or those who are kosher and need something sweet after a meat meal.
- 1 cup peanut butter rec. natural
- 1 cup powdered sugar
- 2 tbsp margarine (plant based butter), melted example: Earth Balance
- 1 cup dates, chopped
- 1.5 cups chocolate chips
- Mix the peanut butter, powdered sugar, margarine and chopped dates together until it becomes a uniformed dough. Taking a heaping tablespoon at a time, form dough into balls.
- Place the balls on a greased tin/baking sheet(something freezer safe)
- Microwave the chocolate for 30 seconds, stir, and repeat. Continue this process until chocolate is mostly melted and only a few pieces remain. Stir chocolate to ensure it is all melted.
- With a spoon, dip the balls individually into the chocolate mixture until they are coated and put back on tin. Note if chocolate starts to seize up you can add some margarine/coconut oil and microwave again at 10 second intervals.
- At this point you can decorate them with fun sprinkles or keep them all natural and stick into the freezer.
- Freeze for a couple of hours before serving. Store them in zip lock bag in the freezer, they will keep for a couple of weeks.