Chocolate Dipped Soynut Butter Treats

Pat Rogers


Being allergic to peanut butter, I use crunchy soynut butter to make this delicious Christmas treat. Most people cannot tell I have used soynut butter instead of peanut butter. And a big plus, they are gluten free treats as well.

The paraffin wax helps harden the coating and give a shiny finish.

★★★★★ 1 vote
4-6 dozen
2 Hr
10 Min
Stove Top


1 c
crunchy soynut butter
2 stick
butter, unsalted
1 tsp
vanilla extract
1/2 c
chopped pecans (optional)
3 c
confectioners' sugar


12 oz
pure semi sweet chocolate chips
1/3 c
paraffin wax


1In a large mixing bowl, sift confectioner's sugar. Set aside.
2In a sauce pan melt butter and soynut butter over medium heat. Do not boil.
3Add vanilla and mix.
4Add chopped pecans at this point if desired. Pour contents of sauce pan into the confectioner's sugar and beat with electric mixer until smooth.
5Using a teaspoon or small scoop, shape balls and place on a parchment lined tray. Chill 15-30 minutes. Hint--if you do not have the time to dip the shaped balls, they can be refigerated for 24-48 hours, tightly covered or frozen in an air tight container until you have time to chocolate coat the balls.
6To dip: Using a double boiler melt wax and add chocolate and allow to melt. Do not let the water splash in the chocolate as this can cause the chocolate to sieze.
7Using a tooth pick or dipping fork, dip one or two balls at a time in the coating. Shake off extra coating and place on a parchment or waxed paper lined baking sheet or tray. Chill until coating is set.
8Store in the refrigerator or freezer in an air tight container.

About this Recipe

Course/Dish: Candies, Chocolate
Main Ingredient: Tofu/Soy
Regional Style: Canadian
Other Tag: For Kids