1/4 cup vegan butter, melted
1-1/4 cup creamy peanut butter
2 cups organic powdered sugar
12 ounce package chocolate chips
Mix the melted vegan butter and the peanut butter together.
Work in the powdered sugar. It will be pretty stiff but that is good.
Make into 48 balls. I divide the dough in half – then each half into half – and so on until you get 48 little chunks. Then I roll them in the palms of my hands and place in a large bowl.
Refrigerate for about an hour.
Place piece of waxed paper on a cookie sheet. I cut the piece to fit inside the pan so that it lays flat.
Melt the chocolate over a hot water bath or in a double boiler.
Take the peanut butter balls out of the fridge and work with about 6 at a time. Put the unused balls back in the fridge while you are working.
Roll each ball in the chocolate and pick up with two forks. Lay on the waxed paper on the cookie sheet.
When all the balls are finished place the pan in the refrigerator (or freezer) to harden up. About an hour.
You can place each ball in a mini paper cup for looks or just pile in a stack.
I keep them in the refrigerator because the chocolate will get melty.
You can even store them in the freezer. They will be ready to eat after 30 mins off the freezer.