Ingredients
- 6 TB sunbutter unsweetened
- 3 TB butter softened
- 1 ÂĽ cup powdered sugar
- ½ tsp vanilla
- 4 oz chocolate
- 1 TB paraffin wax
Instructions
- Cream together the sunbutter and butter. (No mixer needed! You only need a fork for this if your butter is soft enough.)
- Add the sugar ½ cup at a time—you only need enough to make it stiff. It should be a bit crumbly; it’ll all come together when you scoop it.
- Add the vanilla and keep mixing. Scoop out a 1.5 tablespoons (#50 cookie scoop), roll it in your hands to smooth out the ball and place it on a sheet pan lined with parchment. Repeat 15 more times. Place the pan in the freezer.
- Make a double boiler: fill a small sauce pan with about 2” of water, top with a kitchen towel and place a heat-safe bowl on top. Bring to a simmer.
- Place the wax in the bowl and melt. Â Add chocolate and mix well with melted wax.
- Using a toothpick, dip each sunbutter ball in the chocolate, leaving just the top of the butter exposed.
