Register / Login / Logout / View Account

Peanut Butter Bonbons

Watch these tasty and easy-to-make bonbons disappear before your very eyes.

Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe has been added to your Shopping List
Servings
4 bonbons
Calories Cholesterol Sat Fat Carbs
409 0mg 8g 53g
Recipe Footprint (for Recipe's Default # of Servings)
3.5 Water saved (gallons) [animal consumption only]
13.9 Manure (pounds) not deposited into the environment
15.5 Grains / feed (pounds) not consumed by animals
34.0 Methane (gallons) not created by animals
416.3 CO2 (pounds) not released into the atmosphere
.004 Animal lives saved
Recipe Chef Pamela Kurp
Course Candies, Desserts
Cuisine American
Diet Vegan
Prep Time 30 minutes
Cook Time 10 minutes
Ingredients
  • 1/2 C buttery spread (softened)
  • 1/2 C peanut butter (crunchy)
  • 3/4 C brown sugar (packed)
  • 1/4 tsp baking soda
  • 1 egg replacer
  • 1/2 Tbsp vanilla
  • 2 1/2 C flour (unbleached all purpose)
  • 12 oz chocolate chips (semi-sweet)
Course Candies, Desserts
Cuisine American
Diet Vegan
Prep Time 30 minutes
Cook Time 10 minutes
Ingredients
  • 1/2 C buttery spread (softened)
  • 1/2 C peanut butter (crunchy)
  • 3/4 C brown sugar (packed)
  • 1/4 tsp baking soda
  • 1 egg replacer
  • 1/2 Tbsp vanilla
  • 2 1/2 C flour (unbleached all purpose)
  • 12 oz chocolate chips (semi-sweet)
Servings
4 bonbons
Calories Cholesterol Sat Fat Carbs
409 0mg 8g 53g
Recipe Footprint (for Recipe's Default # of Servings)
3.5 Water saved (gallons) [animal consumption only]
13.9 Manure (pounds) not deposited into the environment
15.5 Grains / feed (pounds) not consumed by animals
34.0 Methane (gallons) not created by animals
416.3 CO2 (pounds) not released into the atmosphere
.004 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. In a large bowl, beat the buttery spread and peanut butter with a mixer at medium to high speed for 30 seconds.
    In a large bowl, beat the buttery spread and peanut butter with a mixer at medium to high speed for 30 seconds.
  2. Add the brown sugar and baking soda; beat until well combined. Beat in the egg replacer and vanilla.
    Add the brown sugar and baking soda; beat until well combined. Beat in the egg replacer and vanilla.
  3. Beat in as much of the flour as possible; stir in the remaining flour by hand with a spoon.
    Beat in as much of the flour as possible; stir in the remaining flour by hand with a spoon.
  4. Shape the dough into one-inch balls; place 1-1/2 inches apart on ungreased cookie sheets, and bake at 350 degrees for 8 to 10 minutes or until lightly browned on the bottom.
    Shape the dough into one-inch balls; place 1-1/2 inches apart on ungreased cookie sheets, and bake at 350 degrees for 8 to 10 minutes or until lightly browned on the bottom.
  5. In a medium pan, heat the chocolate over low heat until melted (add a small amount of buttery spread to help create a smoother consistency); cool slightly.
    In a medium pan, heat the chocolate over low heat until melted (add a small amount of buttery spread to help create a smoother consistency); cool slightly.
  6. Using a fork, dip the peanut butter balls into the chocolate mixture to coat; transfer the balls to waxed paper and chill until firm.
    Using a fork, dip the peanut butter balls into the chocolate mixture to coat; transfer the balls to waxed paper and chill until firm.
Recipe Notes

Cover and store for up to two weeks in the refrigerator or a cool location.

Mainly Vegan Chef's video

 

 

© Mainly Vegan LLC
Back To Top