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

How to Make Chocolate Dipped Soynut Butter Treats


  • 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.

Printable Recipe Card

About Chocolate Dipped Soynut Butter Treats

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