Oh my, vegan peanut butter-chocolate truffles

[Guest guest]

I came up with this after weather and life sabotaged a series of

Valentine's Day plans. Darned if they didn't save the day :^)

 

1/4 cup soy milk*

2 Tablespoons Organic Earth Balance buttery spread

1 generous cup semi-sweet chocolate chips

1/4 cup peanut butter

2-3 Tablespoons of cocoa

 

Using the top portion of a double boiler or a heavy saucepan, heat Earth

Balance and soy milk over a low flame to until liquid reaches a full

simmer.

 

Turn off heat and mix in chocolate chips and peanut butter. (If the

mixture becomes too solid to stir easily while you're doing this, turn

the heat on as low as possible and continue stirring.) Mix well until

tastes are blended and the mixture is a little aerated/fluffy).

 

Let mixture cool to room temperature and put it in the refrigerator for

about 1 hour, stirring it every 20-30 minutes so that it sets evenly.

(Make sure to get the sides and bottom of the pan since those parts tend

to harden first.)

 

When the chocolate mixture is hard to the touch, but still pliable,

dust a clean, flat surface with cocoa. Working fairly quickly, roll

mixture into 1-inch balls on the cocoa, so that they have a pretty

dusting of cocoa on their surface.

 

Depending on your taste for cold chocolate versus more melty chocolate,

you might want to let refrigerate them for about 30 minutes before

eating them. Or not.

 

Store any remaining truffles in a sealed container in the refrigerator.

 

Makes about 18 decadent little truffles

 

*Note: My soy milk is on the thick side. With thinner milks, it might

be a good idea to simmer until it's slightly reduced and/or add more

peanut butter.