Plant Based Chocolate Peanut Butter Bombs

Plant Based Chocolate Peanut Butter Bombs
Yields: 18 cookies
Recipe by Julie Reyes
“These are definitely a holiday cookie exchange staple of mine, they taste like a brownie and Reese's pieces combined, with a slightly crunchy outside and chewy center. These have a really great sweet/salty dynamic to them.” 

Chocolate Dough
⅓ cup + 1 tablespoon canola oil
1 cup sugar
2 T maple syrup
¼ cup plant milk (soy is best for consistency, followed by coconut or oat)
½ teaspoon vanilla
1⅓ cup flour
½ cup TCHO Unsweetened Cocoa Powder
½ teaspoon cornstarch
½ teaspoon baking soda
½ teaspoon salt

Peanut Butter Filling
⅓ cup creamy peanut butter, refrigerated for 15 minutes before measuring
¾ cup powdered sugar
3 T plant milk
½ teaspoon vanilla

Chocolate Dough

  1. Use a stand or electric mixer to combine oil, sugar, plant milk, and vanilla until well mixed. 
  2. Sift all dry ingredients and add to the combine, scraping down the bowl to create a dense but moist dough. The dough should retain its shape when squeezed into a ball. If it is crumbly, sprinkle more plant milk over it a teaspoon at a time until it holds its shape. Put dough in the fridge to chill while you make your filling. 

Peanut Butter Filling

  1. In another bowl, beat the peanut butter, plant milk, and vanilla until smooth. 
  2. Sift the powdered sugar and add to the peanut butter mixture and combine, scraping down the bowl as needed. The ideal consistency should be like a paste, almost like marzipan. If the filling is too wet (peanut butter oil content can affect this), sift more powdered sugar over the mixture, a tablespoon at a time. If too dry or crumbly, add more plant milk a teaspoon at a time. The filling should hold its shape when squeezed, and should be denser than the chocolate dough. Transfer the filling to the fridge to chill.
  3. Line two cookie sheets with silicone mats or parchment paper and preheat the oven to 350F. 
  4. After the peanut butter filling has chilled for at least 5 minutes, remove it from the fridge and roll it into a log, about 10 inches long. Cut the log in half, then divide each half into thirds. Divide each segment into thirds again to create 18 pieces. Roll these into even balls, they will be about the size of a grape.
  5. Take your chocolate dough out of the fridge and scoop about 2 Tablespoons of dough (about the size of a ping pong ball) and flatten into a disc between your palms. Place a peanut butter ball into the center of the dough circle and fold the sides around it, covering It completely. Roll the ball between your hands to create a solid, smooth ball, smoothing any seams. The dough will seem oily after handling, but it’s ok, promise! Roll out 18 balls. 
  6. Place 9 on each cookie sheet and bake for 10-12 minutes. This dough is very dark, so be careful not to overbake. You know they are done when you can tap them with a fingernail or cake tester and they feel solid, not doughy. This is the sugar in the dough caramelizing on the outside and giving the lightest crunch! 
  7. Let them cool for 10 minutes before enjoying!