Oreo Peanut Butter Balls

     This is one time you are going to have a treat and everyone is going to want you to share.  No one is going to realize you made it with dairy free ingredients.  Not only will it look appetizing on your Easter table but you can have them at Christmas time or any time you need chocolate.  They're easy to make and not time consuming.  What could be better?

                                                    Oreo Peanut Butter Balls

4 oz. soy cream cheese, softened
12 Oreo cookies
3 tblsp. chunky peanut butter
3 tblsp. finely chopped almonds, optional
1 cup dairy free semi-sweet chocolate chips
1/3 cup parafin wax

     Crush cookies in a food processor, blender, or between two pieces of parchment or waxed paper.  In a mixing bowl combine soy cream cheese, crushed cookies, peanut butter and almonds until they are well blended.
      Put a piece of parchment or waxed paper on a plate.  Take about one tablespoon of dough and roll it into a ball and put it onto the plate.  Continue until all the dough is used.  Freeze for 10 minutes.
      Meanwhile, in a small saucepan, place the parafin, then the chocolate chips on top of a low flame and stir frequently to make sure the two ingredients combine and don't burn.  For those concerned about eating parafin, this is a common ingredient used to make chocolate stand up and not melt.  We have been making candy in my family for years and haven't had any problems because of it.  The amount you are eating is so small it's doubtful it could cause a problem.  If you're concerned, try using a smaller amount and see if your candy still doesn't melt.
      When the chocolate/parafin is melted and the balls have been in the freezer 10 minutes, remove the pan from the stove and put waxed or parchment paper on a small cookie sheet.  Using two small forks, dip each ball into the chocolate.  When it is covered, place it on the cookie sheet.  If it is hard to cover, the chocolate mixture has cooled too much, it's alright to reheat it. If it pools too much around the ball once you set it on the cookie sheet, your chocolate mixture is too warm and you need to let it cool. 
       Once all the balls have been covered, set them in the refrigerator for one hour to set up.  If you have left over chocolate, put it in a covered container, label it as having chocolate and parafin and freeze it.  If it discolors in the freezer, don't worry about it.  Once heated, it returns to the regular color, taste, and texture. 
        After the balls have set up, you can take them off the cookie sheet and put in a covered container in the refrigerator.  Depending on the size balls you make, you should have about 20.
       Next time I will share my final recipe in the Easter breakfast or brunch buffet series.  They are call Won Ton Appetizer Cups.  They look impressive and like you spent a lot of time making them (you won't), they taste good, and they are sensitive to all of our eating disabilities.
        Until next time.