They take some time but aren't difficult. I've found most organic powdered sugar uses tapioca starch instead of cornstarch. I started with a recipe from Two Twenty One for Peanut Butter Balls and made modifications to make it safe for Tommy. When I was last minute grocery shopping I couldn't find the normal vegan butter we use, so I used part light vegan buttery spread and part shortening. If you can use dairy, you can substitute 3/4 cup softened butter for the Smart Balance and shortening.
I love how cold it here this time of year. Instead of having to find space in my fridge, I was able to set these outside instead. These are best kept cold so they don't melt.
16 oz jar Natural Sunbutter
1 lb powdered sugar
3 cups Rice Chex
1/2 cup Smart Balance Light with Flaxseed Oil
1/4 cup palm shortening
12 oz semi-sweet chocolate chips
12 oz bittersweet chocolate chips
1. In a sealed plastic bag, crush the Rice Chex and set aside.
2. In a stand mixer, combine the Sunbutter, powdered sugar, Mix until smooth. Add the Rice Chex and mix until it well blended.
3. Line 2 large baking sheets with parchment paper.
4. Carefully form balls of the dough roughly 1 inch in diameter or smaller and place on the baking sheets. The batter may be crumbly, but you should be able to push them into balls.
5. Refrigerate or freeze the balls for at least an hour.
6. After the balls have hardened, add 6 oz of each type of chocolate chip in a medium microwave safe bowl. Microwave for approximately 3 minutes, stirring every 30 seconds, just until the chocolate melts.
7. Using a slotted spoon, transfer a couple balls to the melted chocolate. Stir until coated, then place the balls back on the baking sheet.
8. When you run out of melted chocolate, repeat steps 6 and 7 with the remaining chocolate and balls.
9. Refrigerate for at least an hour before serving.