I am home in Calgary for the holidays and boy does it feel good. As much as I love baking I think I killed any joy it brought me last weekend by making 27 treat boxes to sell to my friends for the holidays. I think in total I made 27 rum balls, 27 mini cherry loaves 27 peanut butter balls and 60 cheddar shortbread. And on top of that I made 5 different appetizers for my Christmas party and 60 mini cupcakes for a work bake-off. In two days. What, the, eff?
Anyways, it was my own damn fault and now I can sit back and eat the vegan goodies my mom has made for me. Also, the first time I typed that sentence I said “sit bake” instead of “sit back.” That is how delusional I am right now.
One of the most popular items in the treat boxes was the peanut butter ball. My mom rarely made these when I was a kid because they were too freaking hard and now I understand why. Instead, my Nana would make them and send a tin in the mail with our Christmas presents from Montreal to Calgary. These require a little trial and error and I lost a few good men while trying to make them. But, give them a go and may the odds be ever in your favour.
1 c. peanut butter
2 tbsp. + 1 tbsp. melted original Earth Balance spread
1 c. icing sugar
1 c. coconut
1/2 c. chopped pecans
1 c. rice krispies
4 squares semisweet chocolate
Combine the peanut butter and 2 tbsp. of Earth Balance thoroughly. Beat in icing sugar. Blend in coconut, nuts and rice krispies.
Roll it into small balls and chill for 2 hours. I put mine in the freezer to make sure the peanut butter didn’t melt when I rolled it in the hot melted chocolate.
Melt the chocolate and the remaining Earth Balance together. Dip chilled balls into chocolate and roll them around until they are well coated. Set them on wax paper to dry.
Tip: My mom advises using cheater chopsticks to dip the peanut balls in chocolate.
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