Happy Treats: Vegan Peanut Butter Puff Balls

My most sought-after vegan treat comes from our local natural food grocer in Buffalo, Lexington Co-Op. These peanut butter Rice Krispy treats are entirely dairy-free, rich and sweet and topped with a thick coating of perfect chocolate. And they are huge. I mean, they are so big that, like an impressive hamburger or submarine sandwich, they are difficult to get the mouth around but just as satisfying to conquer in their entirety. There’s no cutting these treats up and enjoying them delicately; you can only mow them down like a ravenous piggy until you can no longer take the intensity of this dessert bar.

So much less mess than Rice Krispies. And tasty.

So much less mess than Rice Krispies. And tasty.

I decided to make my own peanut butter treats so I could control the sugar content. For my first batch, I found an interesting peanut butter at one of our local conventional grocery stores called Better’n Peanut Butter, a product that is certainly more processed than your average natural peanut butter but lacked some of the standard scary oil additives and came in a chocolate flavor. Oh my yum! So good. I bought some dairy-free, fair trade, organic cacao chips for the chocolate coating and used coconut oil to get them a bit stickier at room temperature.

There are two versions of this recipe: the one with the aforementioned chocolate peanut butter, and another I made subsequently that consisted of all natural peanut butter, chocolate chips in chip form rather than coating, and a bruleed sugar topping that made the entire dessert reminiscent of a s’more. But better. Try both versions, add your own “quirks” to them, and have fun! And trust me, you’ll never miss the marshmallows.

So yummmmmmyyyyy!!

So yummmmmmyyyyy!!

Better’n Shmallows Vegan Peanut Butter Puff Balls
3 c. puffed millet
1/2 c. Better’n Peanut Butter brand chocolate peanut butter
1/4 to 1/2 c. coconut oil
2 tsp. vanilla extract
a touch of honey
about 8 oz. chocolate chips (make sure they’re dairy free)

For these puff balls, melt the peanut butter, coconut oil, honey, and vanilla extract together in a skillet over medium heat in a double boiler, then pour over the millet in a stainless steel bowl once melted. Mix well, then pack into a 9×9 glass dish or cupcake tin, if you’re feeling adventurous. I used an ice cream cone making pan, which makes bigger treats than a cupcake tin would. Let freeze for 30 minutes, and melt chocolate over medium heat in the double boiler in the meantime. Pour the melted chocolate over the cooled treats and cool again until the chocolate hardens. Then, enjoy ’em!

Vegan Peanut Butter S’more Puff Balls
3 c. puffed millet
1/2 c. natural peanut butter
1/2 c. coconut oil
2 tsp. vanilla extract
a touch of honey
about 1/2 c. chocolate chips (again, vegan)
sugar and blow torch for the brulee topping

Melt and mix these treats as you would the others, except that you should mix for about a minute to cool a touch and then mix in the chocolate chips. Sprinkle fairly liberally with sugar, then freeze as usual for 30 minutes. Then, brulee the sugar until some of it is about black; this will give it a truly rustic s’mores feeling. Enjoy!

Let me know how they turn out friends 🙂

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