Chocolate Peanut Clusters

This past weekend when I was trying to decide on what dessert to make (I was thinking apple tart), my husband was begging me to make a batch of chocolate clusters he remembered having as a child. They sounded pretty easy to make, and once I realized what they were, I was game. He grabbed the recipe from his mother who has had it for thirty years, and we were all set. I discovered pretty quickly that this is a super easy recipe, and the results are very satisfying – you get your sweet, salty and chocolate all wrapped into one little candy.

One aspect of this recipe is marshmallows. As most of you may know, standard marshmallows are neither vegan nor vegetarian. After having a less than ideal time with a bag of Dandies vegan marshmallows this past summer – the marshmallows were all clumped together – Chicago Soydairy sent me a couple of bags where the marshmallows were intact and looked exactly as a bag of marshmallows should. My only real remaining complaint about these marshmallows is that on their own they are over-the-top sweet. I wasn’t sure how they’d be in these chocolate clusters, so I was hesitant to throw them in, but I’m so glad I did. I soon discovered that Dandies are perfect when balanced with other ingredients. They added a chewiness that I came to love as I was sinking my teeth into these clusters, and the sweetness was no longer overwhelming with the less sweet flavors of chocolate, peanut butter and Rice Krispies. I’m a fan for sure, and I can’t wait to try them in other recipes.

Chocolate Peanut Clusters

• 1 cup vegan marshmallows, cut into smaller pieces
• Corn starch
• 1 cup dry roasted peanuts
• 1 cup Rice Krispies, or another favorite dry cereal
• 1 12-ounce package vegan chocolate chips
• 3 tablespoons peanut butter, smooth

Gather together your ingredients.

Ingredients for chocolate peanut clusters

Because Dandies marshmallows are not small enough, I chose to cut each marshmallow into about four pieces.

Making Dandies marshmallows mini

The only issue with this is that the marshmallows become very sticky and can clump together. To avoid this, I put a little bit of corn starch in my hands (you only need a tiny bit!), and rubbed each marshmallow piece in between my hands until they were no longer sticky. This goes fast and is easy, plus you’ll know exactly when you’ll need more corn starch. A little goes a long way, so there’s no need to go overboard with it. Once you have all your marshmallows, put them into a large bowl.

Making cut marshmallows not sticky

Add the peanuts and Rice Krispies to the marshmallows and stir together until they are well mixed.

Marshmallows, peanuts and Rice Krispies

Get out two saucepans, one larger than the other one. You will add water to the larger saucepan (do not allow any water to get into the smaller saucepan at any point), and heat it over medium to medium-high heat. Put the smaller saucepan into the larger one so that it is resting in the water. Add the chocolate to the smaller saucepan, and stir constantly until the chocolate has fully melted.

The key here is to allow your chocolate to melt slowly so that it does not burn, and this homemade version of a double boiler works perfectly for me every time.

Melting chocolate on the stove

Once the chocolate has melted, add the peanut butter and stir well to combine.

Mixing melted chocolate and peanut butter

Take the chocolate mixture off the heat, and pour into the bowl that contains your marshmallows, peanuts and Rice Krispies. Stir the ingredients together until well mixed.

Mixing the chocolate mixture with the dry ingredients

Place a sheet of wax paper (or greased parchment paper) on a cookie sheet. Place individual spoonfuls of the chocolate peanut clusters mixture onto the wax paper.

Dropping spoonfuls of the chocolate mixture on wax paper

Place into the refrigerator and chill for about an hour or until firm.

Ready to chill

Once they are set, I recommend that you store these in an airtight container in the refrigerator. I found that these clusters would easily start going a little soft if the temperature in the house was too warm.

Chewy, chocolatey clusters of goodness!

I’m already trying to figure out what variations of these clusters I want to make next. I’m thinking rum soaked raisins and almonds covered in chocolate – that just sounds completely divine to me. Maybe shredded coconut, almonds and chocolate. Or instead of Rice Krispies, use coarsely crushed pretzels. So many options!

Do you have any good recipes for chocolate clusters?

Vegan chocolate truffles

Time for some sweet confessions on when I was not vegan one afternoon nearly a year ago. It was late March and I had surprised my husband with a long weekend to Cape Cod for his birthday. If you have ever been there, you’ll know that this is not exactly the best time to go to the Cape as far as weather is concerned – it’s cold, windy and rainy, but in some ways it is the best because traffic is light and innkeepers and shopkeepers are more likely to spend extra time with each customer.

Such was the case at this little chocolate shop we randomly found as we drove around exploring the area. The Chocolate Peddler is located slightly off the beaten path in Brewster, Massachusetts. When we stepped through the door, it felt more like we were walking into a parlor or salon, with a very friendly (and large) dog greeting us. The place, although small, was bursting with rich reds and golds, and we soon met the Chef Paul himself. As we were his only customers for the better part of half an hour, we got to sample more than our fair share of his very creative truffles. As soon as we thought that we had tasted the most exotic one, he’d bring out another, then another and then another.

When I used to think about truffles, I’d think of dark rich chocolate – and not much else. But that was completely turned on its head in this little chocolate shop. Think passion fruit, black pepper, mint, coffee and truffle oil. Think truffles with the names of Toes in the Sand, Georgia-Ray and Little Red Corvette. As a self-proclaimed foodie, I knew that we had stumbled upon someone who appreciates not only putting together a good quality piece of chocolate, but unexpected art.

When I was thinking a few days ago about what I wanted to make for Valentine’s Day, I realized that I wanted to make something that I’ve not yet tried. Then I thought back to that lovely little encounter with Chef Paul and I said to myself, I’ve got to make vegan truffles. I came across a very simple recipe with a lot of rave reviews and decided to use it as a base. I can’t say my truffles turned out quite so creative as those in Cape Cod, but they are dark, rich and creamy and would be perfect to give to that special someone (even if that special someone is yourself).

Vegan Chocolate Truffles
Based upon the Vegan Truffles at Recipezaar
This makes approximately 50 truffles

• 3/4 cup raw cashews
• 3/4 cup cold water
• 1 pound bittersweet chocolate (I used Trader Joe’s Pound Plus dark chocolate)
• cocoa powder
• 1/8 cup raisins, optional
• 2 tablespoons rum or brandy, optional
• 1 or 2 tablespoons peanut butter, optional
• 2 tablespoons pistachios, chopped, optional
• powdered sugar, optional

If you choose to use rum or brandy-soaked almonds in your truffles, mix your raisins and rum or brandy together in a small bowl and set aside.

Soaking raisins in rum

Put cashews and cold water in a blender and blend at high speed for 1-2 minutes.

Blending cashews

Scrape the sides down and blend again until the mixture is the consistency of heavy cream.

Get your double boiler ready. If you do not have one, you can use two pots, with the bottom pot holding water that you will bring to high heat. This will allow your chocolate to melt more slowly, which is what you want.

Homemade double boiler

Put your chocolate in the top pan and stir constantly until it is all melted, then take it off the heat. I used a 72% dark chocolate from Trader Joe’s. This is not a bittersweet chocolate, however it still produces a very dark and rich truffle and it is vegan.

Melting chocolate

Cool the chocolate until it’s comfortable to work with and fold in the cashew cream (making sure not to stir too fast or you’ll create bubbles).

Stirring in the cashew cream

Cool the mixture in the fridge for 2 hours (to set).

Using a small spoon or melon baller, scoop up a small ball of chocolate and then roll it into a ball with your hands.

Creating my first truffle

Roll it in the cocoa powder, then set into a dish that you will use to cover and store the truffles in the refrigerator or freezer.

Rolling the chocolate truffles in cocoa powder

If you want to add filling like the rum-soaked raisins, peanut butter or pistachios, you can roll out the chocolate into a ball then flatten with your palms.

Truffle fillings and cocoa powder

Place a small amount of filling in the middle, then fold the chocolate around it and roll into a ball again. Roll the truffle in cocoa powder. Repeat until all of the truffles have been made, then store them in the refrigerator so they will set.

Adding filling to a chocolate truffle

In the end, I think these turned out well, but I think that the fillings were sparse and the cocoa powder was bitter. My suggestion, if you try these, is to increase the filling or to mix up the filling with the chocolate. I would also suggest mixing the cocoa powder with powdered sugar or rolling the truffles in an alternative ingredient like coconut or nuts.

Pistachio, rum raisin and peanut butter truffles

Have you made truffles before? What flavors did you make?

Vegan chocolate truffles

Happy and Sweet Valentine’s Day! xoxoxo