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Vegan Peanut Butter Bon Bons

By The Fitness Dish










You never want to be called one of those people who “sits around all day eating bon bons.” –However,  I came up with a recipe to redeem this usually fattening dessert into a guilt-free snack!


I’ve been wanting to make these for a while now. Coming up with the recipe was quite simple. It was a matter of, do I want to add vegan butter, or not? Do I just want to make a peanut butter ball and coat it? Can I make it raw? What can I add to give it SOME type of nutritional value? Can I make them taste good with very little sugar? Well, I put them through Laury’s test kitchen and think I did pretty well :-)





Vegan Peanut Butter Bon Bons
yields 6-7

3/4 Cup Natural Peanut Butter

1/4 Cup Oats

1 Tablespoon Agave Nectar (or sprinkle of stevia extract)

1 Tablespoon Nutritional Yeast

1/4  Bag (or less) of Vegan Chocolate Chips

Splash of Almond Milk

—-

Method-

Place first  four ingredients  in a bowl (excluding almond milk and chocolate):



I used a jar of FRESH all natural peanut butter. It was nice and soft. If your PB is hard, you may want to melt it for a few seconds to soften it up.



Take a small cookie scooper and scoop PB balls onto a cookie sheet lined with parchment paper & place in the FREEZER for at least 30 minutes:



After you confirm they are nice and firm. Leave them in the freezer while you prepare your chocolate.


If you are impatient, you can sneak one of the PB balls. I won’t tell ;-)

This batch made 7…but I ended up with an even 6 bon bons for good measure





If you do not have a double boiler (like me), place a metal bowl on top of a pan of boiling water and fill with chocolate chips:



When they start melting a little, add about a splash of almond milk so the chocolate is not TOO thick. Remove from heat, stirring vigorously.

take your PB balls out of the freezer and carefully dip each in the chocolate to coat. Then place them back onto the wax paper & into the refrigerator:



Let the chocolate harden in the fridge for about a half hour or so.

They actually tasted best when they were softer at room temp. However,  the chocolate does need to harden in the fridge.

Enjoy!!!

I made this recipe so there are not too many to eat. However, if you want you can double, triple, quadruple, etc if you want to share with friends :-)

—-

This recipe is very low in sugar, the peanut butter is a great source of protein, and the nutritional yeast makes them a snacky source of B12 and other B vitamins! Check out this great article my girl Alisa wrote on the benefits Nutritional Yeast (aka “noosh”).

—–


What’s more scrumptious than a Bon Bon, you ask….

A throwback Munchkin picture, of course ;-)




—–

Enjoy the rest of your day!!!

I am off to work all morning. Stopping at the farmers market…maybe have them make me a green lemonade…then hopefully a decent workout before my evening clients!


—–

Question of the Day:

What goes into it when you create or re-create new recipes? How do you find inspiration?

The inspiration behind the bon bons was a craving, and  I all of a sudden remembered how delicious they were last time I had them, in home ec, like 15 years ago. And my love for chocolate and PB & how many recipes I can come up with for that combo :-)




xxoo



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