Ingredients

The following ingredients have 4 Servings
  • 1/2 cup creamy SunButter
  • 2 Tablespoons Earth Balance Soy Free margarine
  • 1/2 cup + 2 Tablespoons powdered sugar ((or more if your SunButter is runny))
  • 1 teaspoon vanilla
  • 1/2 cup allergy friendly chocolate chips
  • 1 teaspoon palm oil shortening*

Instruction

  • In a medium bowl, beat together the SunButter and Earth Balance Soy Free margarine with a hand beater.
  • Add the powdered sugar and vanilla to the SunButter mixture, and beat again until blended well and a dough forms. 
  • If your SunButter is runny and thin, you may need to add a little bit more powdered sugar 1 Tablespoon at a time until you can roll the dough without it sticking to your hands.
  • Roll the SunButter dough into 12 balls, and place on a parchment lined pan or baking sheet in the freezer until firm, about 15-20 minutes, or in the fridge, about 30 minutes. 
  • Melt the chocolate chips and palm oil shortening in a double boiler or a cup set into a pan of hot water. 
  • Using a dipping tool or fork, dip the bottom of the SunButter balls into the chocolate and set back onto the parchment paper. 
  • Chill to set the chocolate, and store in an airtight container in the fridge for 4 days.
  • Enjoy!