For the holidays, I decided to gift a popular anytime treat, dairy-free peanut butter truffles, which can also be made as the males. I got my copy of Free Go Dairy Guide and Cookbook for my favorite recipe, and decided to double batch. But when I calculated the quantities, I realized how frustrating the measurements got. Measuring sticky peanut butter just to leave 1/4 cup in the jar? Having to crack open another pound of powdered sugar just for another 1/2 cup? So I refined my own recipe to make this jackpot, recipe without measure! He uses full jars and packaging to avoid any complications.
Dairy Free Peanut Butter Truffles or Buckeyes No Scoop Required
I want to offer some notes and tips on the ingredients, to make sure you like this classic candy too!
- Peanut Butter: I use a peanut butter made only of peanuts and salt, so it needs to be stirred to mix the oil. I generally don’t use peanut butter without stirring. If you are using unsalted peanut butter, I would add a pinch or two of salt to the recipe.
- Vegetable Butter: Country Crock sticks are quite salty. If you’re using a less salty or unsalted brand, you may want to add a pinch or two of salt.
- Granulated sugar: Once the dough starts to get firm and soft, it doesn’t stick at all and I can knead it with my hands, I start to check its taste. Depending on my ingredients, I can use the full pound, but sometimes I use around 3 cups, which is just a little less than the full pound.
- Salt: I add about 1/8 teaspoon when using salted peanut butter and salted vegetable butter. If you are using unsalted versions, you can use about 1/2 teaspoon.
- Chocolate: Semi-sweet chocolate chips will cling well to peanut butter and make a good coating. If you choose to use dark chocolate chips, the chocolate may be thinner when it melts, creating a much thinner coating. If your coating is too thin, you can place the balls in the freezer for about 15 minutes, then soak them a second time. If you use my melting method, the chocolate in your bowl will always be ready to use.
- Patch: When you remove the toothpick, there will be a whole at the top. If you’re making dairy-free buckeys, plug the hole with a second clean toothpick, pushing the peanut butter mixture to fill it. If I’m making truffles, I just use the chocolate toothpick to add another teaspoon of chocolate and spread it out.
Special Diet Notes: Peanut Butter Truffles
By ingredients, this recipe is dairy / non-dairy, egg-free, gluten-free, grain-free, nut-free, optionally soy-free, vegan and vegetarian.
For peanut free, dairy-free peanut butter truffles or buckeyes, you can substitute peanut butter with sunflower seed butter.
Dairy Free Peanut Butter Truffles or Buckeyes
Author: Alisa fleming
Recipe type: Dessert
- 1 jar (16 ounces) peanut butter (I use Smucker’s Naturals Creamy Salted)
- 1 stick of vegetable butter (1/2 cup, I use Country Crock)
- Splash vanilla extract (about 1 teaspoon)
- Pinch of salt (see notes in post above)
- 1 pound of powdered sugar, if needed (3 Â½ cups)
- 1 or 1 Â½ (10 ounces) bags of semi-sweet dairy free chocolate chips (2 or 3 cups; see instructions)
- Small spoonful of shortening or coconut oil (about 1 teaspoon)
- In large bowl, beat or combine peanut butter, butter substitute, vanilla and salt until blended.
- Gradually incorporate the icing sugar, working the dough with your hands as it hardens. Give it a taste as you go. You can use the whole pound of sugar, but sometimes I just use a little less.
- Roll the peanut butter mixture into small balls about 1 inch in diameter and place them on a sheet covered with parchment paper that will fit in your freezer. Freeze the balls for about 30 minutes.
- Melt chocolate chips with shortening or coconut oil using this method. Use 1 bag if you are making billy goats, 1 Â½ bag if you are making truffles (see notes in article above).
- Take the peanut butter balls out of the freezer. Use a toothpick to skewer a ball, dip it in chocolate (2/3 of the way for Buckeyes, a full dunk or a coating or truffles). Put the ball back on the parchment. Remove the toothpick and plug the hole (add a little more chocolate if you are making truffles). Repeat with the remaining peanut butter balls.
- Return the peanut butter balls to the freezer or refrigerator until the chocolate is set.
- Once hardened, remove from parchment and store in an airtight container or zippered bags in the refrigerator or freezer.
More delicious chocolate treats, dairy free
homemade peppermint pies
Fancy Dairy-Free Fudge
For more of my recipes, get Go dairy free!