Gluten Free / Dairy Free Peanut Butter Balls
Print recipe
| Serves | 2 dozen |
| Prep time | 15 minutes |
| Allergy | Peanuts, Soy |
| Dietary | Gluten Free, Vegan |
| Meal type | Dessert |
| Misc | Child Friendly, Freezable, Pre-preparable |
gluten free, dairy free, peanut butter balls, desserts, candy, candies
Ingredients
- 1/2 cup Nucoa (or other butter alternate)
- 1/2 cup Gluten free graham crackers, crushed (I use Josef brand cinnamon cookies)
- 1/2 cup Peanut butter (creamy or crunchy depending on texture you want. Other nut butters or soy butter also work well.)
- 2 teaspoons Vanilla
- 1/2lb Powdered Sugar
- 1 cup Dairy free chocolate chips (I use Chocolate Dream brand)
Note
These candies freeze well. Remove from freezer an hour or so before serving.
Directions
| 1. | Melt Nucoa (or butter) and nut or soy butter in a saucepan over medium heat. | |
| 2. | Remove from heat and stir in gluten free graham crackers and vanilla. | |
| 3. | Gradually add powdered sugar and mix well. | |
| 4. | Roll into balls and refrigerate untilled chilled. | |
| 5. | In a double broiler (modification: metal bowl set on top of a saucepan with boiling water) melt chocolate chips. Stir until smooth. | |
| 6. | Roll peanut butter balls in melted chocolate and place on cookie sheet lined with wax paper. Refrigerate until set. |
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