Ingredients
- ¾ cup creamy peanut butter
- 1 cup puffed rice cereal
- 1 tablespoon powdered sugar
- 1½ cups vegan white chocolate chips
Instructions
- In a mixing bowl, combine the peanut butter, powdered sugar, and rice cereal. Mix until fully combined.
- Using a small cookie scoop or melon baller, scoop the mixture into small balls and place them on a cookie tray lined with wax or parchment paper.
- Freeze the tray for about 15 minutes until the balls harden.
- Melt the vegan white chocolate chips in a microwave or double boiler until smooth.
- Dip the frozen peanut butter balls into the melted white chocolate and place them back onto the parchment-lined tray.
- Return the tray to the freezer for another 15 minutes until the coating sets.
- Transfer the balls to an airtight container or bag and store in the fridge until ready to serve.
Notes
- Adjust the texture by crushing the rice cereal slightly for a different mouthfeel. Crushed cereal will reduce volume, so you may need to add more.
- If the mixture is too runny to form balls, add more powdered sugar gradually until it’s moldable.
- You can also press the mixture into a lined baking tin, pour melted chocolate on top, chill, and slice into bars instead of balls.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 ball
- Calories: 229
- Sugar: 16g
- Sodium: 102mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
