Peanut Snowballs (vegan, refined sugar-free)

Vegan Peanut Snowballs

I am finally done with all my gift preparations.  The only thing left to do today is bake some vegan oatmeal cookies for Santa with my little guy.  Easy!

Yesterday I posted my DIY Christmas gift which was a homemade nutty granola.  I’m sure you have all noticed so many lovely DIY gift ideas on here, some of my favourites include Poppy’s DIY soaps and bath salts, Vegan Richa’s cookie mix in a jar, and Georgia Kate’s peanut snowballs.  I decided the peanut snowballs would be the perfect addition to my holiday basket which I am making as Secret Santa.  They were simple to make, and so delicious!  I love that they are refined sugar-free and vegan.  I made very slight adjustments to the original recipe, as seen below.  

Once again, you still have time to make these, and you can refrigerate them until the big day in 48 hours!  They have an irresistible hard chocolate outer shell and they’re packed with peanuts and other healthful ingredients.  I’m trying to resist them so I can actually gift them!

Peanut Snowballs

Makes 15 balls

Ingredients:

  • 1 cup raw almonds
  • 2 tablespoons raw peanut butter
  • 1 tablespoon brown rice syrup
  • 6 dried dates
  • 1/2 cup of skinned roasted peanuts
  • 200 grams dark chocolate
  • 1 cup of shredded coconut
  • Pinch of sea salt

Directions:

  • In a food processor, whiz the almonds, peanut butter, brown rice syrup, dates and peanuts along with 3 tablespoons of water.  You will end up with a soft dough mixture that is easy to mold.

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  • With wet hands, roll the mixture into balls, approx. 2 cm wide.  Lay them onto a plate lined with parchment paper and leave them in the fridge to cool and set for 20 minutes.

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  • Heat a small amount of water in a pot. Then place a metal bowl which is bigger than the pot on top. Place the chocolate into the bowl and stir until melted, then remove the bowl from the heat.

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  • Set up your station: a bowl of shredded coconut, a parchment paper lined plate (with some coconut sprinkled onto it to prevent the chocolate from sticking), the bowl of melted chocolate, and pull out your snowballs from the fridge.

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  • Use a spoon to roll the snowballs in the chocolate and then cover with coconut. The final touch – sprinkle some freshly ground sea salt over them. Then refrigerate until the chocolate has hardened (about one hour).
  • To gift them, place in a bell jar, add some ribbon and a tag to your jar, and you have yourself irresistable and cute peanut snowballs for Christmas!  You can refrigerate any leftovers for up to two weeks.

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Merry Christmas to you all once again! And thank you Georgia for sharing such a lovely recipe!

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