Being vegan doesn't mean that you have to miss out on all of your childhood favorites. With great new ingredient substitutions and clever tricks, you can "veganize" just about anything. So don't toss out all of your family's non-vegan recipes -- revamp them!
With this recipe, you can treat yourself to a vegan version of Buckeye candy, which is popular in the state of Ohio where the magical buckeye trees flourish. These vegan buckeye candies taste just as they should: incredibly rich and so delicious.
- 1 1/2 cups natural peanut butter
- 1 cup nondairy margarine, softened to room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- 5 3/4 to 6 cups confectioner’s sugar
- 3 cups nondairy chocolate chips
- Mix together the peanut butter and softened margarine until the mixture is super smooth. If your margarine isn’t soft, feel free to whip these two ingredients together using a mixer until no margarine lumps remain.
- Stir in vanilla extract and sea salt.
- Using an electric mixer, slowly incorporate the confectioner’s sugar until little crumbles form. The mixture should go from very creamy to looking like pulverized, dry cookie dough: very, very crumbly.
- Take a pinch or two of the dough, and, using your hands, work to form it into 1 inch balls. If they appear uneven, keep working them in your hands until smooth and spherical.
- Place each ball onto a cookie sheet and insert a toothpick into the center. Gently pat around the toothpick to seal it into the peanut butter ball.
- Chill in the freezer for about 40 minutes, or until very firm. This prevents the toothpicks from sliding out while dipping.
- Using a double boiler or microwave, melt your chocolate until super smooth.
- Remove peanut butter balls from the freezer and carefully swirl each ball into the chocolate, taking care not to let the toothpick slide out.
- Place onto wax paper and repeat until all are covered.
- Let the buckeye candies stand at room temperature until the chocolate has firmed up. Remove toothpicks and seal over the tiny hole in the middle.
These are especially delicious when served alongside a cold glass of almond milk.