If you have food allergies, don't miss out on treats! You won't miss the PB with these SunButter Buckeyes (plus they're gluten free and vegan) Vegan, peanut free, gluten free. Free of: soy, eggs
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!
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Notes
* This helps to thin the chocolate a bit for easier dipping. You can skip this ingredient if you want your chocolate layer to be thicker