I adapted these to Cole, reduced the sugar, and now I prefer them! I was also able to use a little less butter because unsweetened peanut butter is naturally oilier.
1 lb. box powdered sugar (approx. 3 3/4 cups)
1 3/4 sticks melted non-dairy margarine (I use Earth Balance vegan butter)
1 1/2 cups all natural (no sugar added) peanut butter
12 ounces semi-sweet chocolate chips (Whole Foods and Wegmans brands are non-dairy)
1/4 cake paraffin wax
Mix powdered sugar, butter and peanut butter until well blended. Roll into 1-inch balls. Place on waxed paper on cookie sheet; chill until hard. In the meantime, melt chocolate chips and paraffin in double boiler. Dip each ball into chocolate mixture, using a spoon to fully coat. Remove onto waxed paper and allow to cool fully.