Vegan frozen chocolate peanut butter balls
- Number of Servings: 16
Ingredients
1/4 cup light soy milk (try to use plain b/c cookies could be too sweet if you use sweetened milk) 2 tablespoons cocoa powder (unsweetened) 2 tablespoons sugar or vegan artificial sweetener equivalent 1/4 cup natural peanut butter (sweetened is OK, if unsweetened, increase the amt of sugar accordingly) 1 cup uncooked oats 2 teaspoon olive oil
This recipe comes from Vegweb:
Add soy milk, cocoa powder and vegan sugar (or substitute) in a small NONSTICK saucepan over low heat, and stir often until sugar dissolves and all ingredients mix nicely.
DO NOT BOIL (soymilk will curdle and that is ICKY my friends!), but make sure it gets very hot. Remove from heat. Add peanut butter and stir into mix until melted.
Stir in oatmeal and oil.
Drop with a greased tablespoon into 16 balls onto a baking sheet lined with wax paper, or sprayed with nonstick spray. Freeze (covered if desired) for a minimum of 4 hours. They are better the next day after you make them.
Number of Servings: 16
Recipe submitted by SparkPeople user BRITTNEYLB.
Add soy milk, cocoa powder and vegan sugar (or substitute) in a small NONSTICK saucepan over low heat, and stir often until sugar dissolves and all ingredients mix nicely.
DO NOT BOIL (soymilk will curdle and that is ICKY my friends!), but make sure it gets very hot. Remove from heat. Add peanut butter and stir into mix until melted.
Stir in oatmeal and oil.
Drop with a greased tablespoon into 16 balls onto a baking sheet lined with wax paper, or sprayed with nonstick spray. Freeze (covered if desired) for a minimum of 4 hours. They are better the next day after you make them.
Number of Servings: 16
Recipe submitted by SparkPeople user BRITTNEYLB.
Nutritional Info Amount Per Serving
- Calories: 107.0
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 2.9 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 2.5 g
- Protein: 4.3 g
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