he folks at Hershey's were right about one thing—the combination of peanut butter and chocolate. It's definitely a match made in heaven, but only when you use dairy-free chocolate!
Using a mixer or food processor, combine the peanut butter, vegan butter, vanilla, and salt. Add the powdered sugar and mix till thoroughly combined. If the mixture is too dry to shape into a ball, add a little more peanut butter. The mixture should not be wet or sticky.
Line a baking tray with parchment paper. Using a small portion scoop or a teaspoon, scoop out same-size portions and place them on the baking tray. When all the truffle mixture has been scooped out, roll each truffle gently between your palms until smooth and round, placing them back on the baking tray. Chill in the refrigerator for up to 30 minutes.
While the truffles are chilling, prepare the coating by placing the chocolate chips in a heat-safe bowl over a pot of simmering water. Stir until just melted, watching carefully not to let the chocolate “seize”, which means it starts to harden and cannot be used. Remove the bowl from the pot and let the chocolate cool slightly (ideally between 88º and 90ºF, if you have a thermometer).
Place chopped peanuts on a plate or baking tray lined with parchment. Remove the truffles from the refrigerator and, one at a time, gently dip them into the melted chocolate with a spoon or fork (you can also use a plastic fork with the two center tines removed). Roll the dipped truffle up the side of the bowl so that some of the excess chocolate drips down. Place the dipped truffle in the chopped peanuts and gently roll. Alternatively, you can just sprinkle the peanuts on top while the chocolate is still wet, or omit the peanuts completely. Place wet truffles back on the baking tray, and return them to the refrigerator to chill for up to 30 minutes. Then they are ready to serve. Store in a sealed container.