Vegan Peanut Butter Bonbons

These are the bonbons I made for my school this past December. I garnished the bonbons with extra peanut butter and powdered sugar mix. They were delicious!

Hi everyone! During my first semester of teaching this year, I made peanut butter bonbons for our staff and my students. Because of some food restrictions at the school, I decided to modify a recipe that I love to make. A little Google search happened, and I found this recipe by Nora Taylor:

I did modify the recipe because I didn't have all of the ingredients at home. I replaced the vegan butter with more peanut butter, I used rice chex instead of rice crispies, and I did not use coconut oil when melting the chocolate. I was able to do this because I melted the chocolate over a steam bath on the stovetop. This also made the chocolate coating thicker, which I personally loved. The end result of this recipe with the modifications resembled a cherry cordial shaped crispy peanut butter cup-like candy. I made them into a size slightly larger than golf balls, and I changed the amount of the recipe to fit the number of teachers, staff, and students I planned to give them to. There were extras made, of course!

I have shared this recipe with my Korean co-workers who have asked for it. I don't think they've made it yet, but they loved this treat! There were no leftovers.

These bonbons remind me of a time when I went to my grandma's house with my dad and made Christmas candies with my aunts. I miss those times, and I miss my grandma. Making these sweet candies helped me remember that bittersweet moment.