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4 oz smooth peanut butter
¼ cup vegan butter
9 oz dark chocolate, coarsely chopped
7 oz dairy-fee white chocolate, coarsely chopped


8 oz dark chocolate, coarsely chopped
2 oz dairy-free white chocolate, coarsely chopped

Talk about a challenge. I had it in my mind to offer my readers a delicious truffle, but I didn’t want to add any cream, a typically essential element. I almost gave up, but then I came up with this rendition and am so pleased that I have it to recommend to you.


  1. In a saucepan set over low heat, melt together peanut butter, butter, and both chocolates. Cool mixture slightly.
  2. Refrigerate mixture for 2 hours or until firm enough to form balls.
  3. When ready to coat, melt dark chocolate in top of double boiler set over hot, not boiling water; set aside. Then melt white chocolate the same way; set aside.
  4. Scoop peanut-butter/chocolate mixture with a spoon and form balls. Insert toothpick into ball. Submerge into melted dark chocolate, rotating until completely coated. Transfer to parchment-paper–lined baking sheet and remove toothpick. Repeat with remaining balls. Let stand at room temperature for 10 minutes or until chocolate has hardened.
  5. Dip tines of fork into white chocolate. Drizzle over coated balls. Let harden.
  6. Store in an airtight container at room temperature for up to 7 days.
  7. Freeze very well up to 6 months.