Kids in the Kitchen: Vegan Peanut Butter Chocolate Truffles

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Yesterday I mentioned to the neighborhood kids that I might be baking today. They were eager to help and made baking so much fun and playful–two of my favorite things! While our sugar cookie batter was cooling and melding in the fridge, we opted to make a dessert that required a lot less patience and time: chocolate peanut butter truffles. This is one of the easiest dessert recipes I’ve ever tried. All you need is peanut butter, crispy rice cereal, vegan butter, powdered sugar, vegan chocolate, and to make it more fun–plenty of hands!


After making the sugar cookie batter, I was running low on ingredients, so I halved the recipe with great results. I’ve also substituted almond butter and sunflower seed butter before and it worked like a charm! This recipe is very similar to one I made often with my mom during the holidays growing up. It was always one of my favorites for obvious reasons.  Here’s the original recipe from Action for Animals:

  • 1 stick (1/2 cup) vegan margarine, melted
  • 1 16 oz jar (about 2 cups) peanut butter
  • 1 1-lb box (about 4 cups) powdered sugar
  • 3 cups puffed rice cereal (optional) (I whole-heartedly recommend this for great crunchy texture.)
  • 1 bag vegan semi-sweet chocolate chips
  • 8 oz. bar Semi-Sweet Baking Chocolate Squares

In a large bowl, mix the melted vegan butter and peanut butter until fully blended. Continue to mix with a spoon or using your fingers (yeah! Use those fingers!), gradually adding the powdered sugar and rice cereal. Once evenly mixed, mold mixture into 1-inch balls. If it is too dry to form balls, add more peanut butter. Set the balls aside.


It’s always helpful to have a clean-up crew!


Kid tested and approved……And now for the chocolate! Break Baker’s Chocolate into smaller pieces, then combine with chocolate chips in a double boiler. Melt the chocolate, stirring occasionally, until all chunks are gone. With the chocolate on low heat, use a fork to dip each peanut butter ball into the chocolate. After dipping, place balls on wax paper on a cookie sheet.




Cool in refrigerator until chocolate is hard. Drizzle remaining chocolate over the tops of the cooled truffles to create a decorating effect. refrigerate until al of the chocolate is firm then remove truffles from the wax paper. Serve chilled or at room temperature. Makes a few dozen.  This is a great dessert to eat, share, and create with children. I had such a lovely time watching them get messy with peanut butter, crispy cereal, and of course, chocolate! My hope is that you too can find the fun in the messiness and deliciousness of this simple recipe. Enjoy.


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2 Responses to Kids in the Kitchen: Vegan Peanut Butter Chocolate Truffles

  1. Blandford, Linda says:

    Great way to keep the tradition going…mom

  2. Kristen says:

    Thanks for sending home some extras…they were sooooo good!

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