Melt In Your Mouth Peanut Butter Chocolate Bites Vegan Recipes

VEGAN CHOCOLATE FUDGE

Steps:

• Grease an 8x8-inch baking dish.
• Put the milk beverage and sugar in a medium saucepan over medium heat. Bring it to a boil, while whisking. Boil for 7 minutes, whisking often. Reduce the heat if it threatens to bubble over.
• Remove the saucepan from the heat, and stir in the buttery spread, chocolate, and vanilla until smooth.
• Scrape the chocolate mixture into your prepared baking dish and level it out.
• Refrigerate the fudge for several hours, or overnight, to set up.
• Once set, cut the vegan chocolate fudge into squares.
• Store leftover fudge in the refrigerator for up to 1 week, or freeze it to enjoy later.

MELT-IN-YOUR-MOUTH PEANUT BUTTER CHOCOLATE BITES (VEGAN)

Steps:

• Melt coconut oil with maple syrup in the microwave or in a small pan on stovetop on low heat. Add the cocoa powder and peanut butter and stir until well combined (or blend in a food processor).
• Pour into molds and store in the fridge or freezer. The freezer ones will be ready in a few minutes. The fridge ones will take over an hour.

PEANUT BUTTER CHOCOLATE BITES

Steps:

• For the peanut butter filling: In the bowl of a stand mixer fitted with the paddle attachment, add the peanut butter, confectioners' sugar, butter and vanilla. Mix on medium-low speed until creamy. Shape into 1-inch balls and set on a parchment-lined baking sheet. Refrigerate for 2 hours.
• For the chocolate coating: In a heat-proof glass bowl set over a pot of simmering water, add the coconut oil and chocolate chips; melt together, stirring, until smooth and silky. Dip the peanut butter balls in the chocolate and place back on the parchment-lined baking sheet. Let cool until completely set, then refrigerate until ready to serve, up to 24 hours.