Ingredients

The following ingredients have 4 Servings
  • 2 cups cashew butter
  • 2 cups confectioners sugar (- organic)
  • 8 ounces dairy free butter
  • 2 cups rice crispies- there is also a gluten free type
  • 12 ounces chocolate chips

Instruction

  • Mix the cashew butter, confectioners sugar and the vegan butter together.
  • Fold in the 'rice krispies'
  • Put in the fridge for 1 hour so that it is easier to make balls out of the mixture.
  • Scoop out 1" balls. I am still a large advocate of the candy/cookie scoop. It just makes it a quicker job. A teaspoon will work fine. After you finish scooping they are easy to round up with some swirls in the palms of your hands.
  • Put the fudge balls back into the bowl and freeze 15 minutes.
  • Take out a baking sheet and lay a piece of waxed paper in the bottom.
  • On this place a cooling rack.
  • Melt the chocolate in the microwave at half power. Stir after a minute and continue checking every minute until it is all melted.
  • Now take the balls out of the freezer and roll each ball in the chocolate.
  • Lift them out of the chocolate with two forks, letting extra chocolate drip back into the bowl.
  • I even swipe a little bit of chocolate off the bottoms on the edge of the bowl.
  • Lay the chocolate covered balls on the rack to dry.
  • This time I practiced swirling the top of each ball with a toothpick to make them prettier.
  • When completely cool and the chocolate has hardened remove by placing your finger under each one and pop it up off of the rack.