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These no bake peanut butter balls need just three ingredients to make and take less than 5 minutes to make. Soft, fudgy, and full of peanut butter flavor.
No bake desserts and peanut butter are a winning combination.
This creamy and satisfying spread takes center stage in no bake peanut butter cookies, peanut butter rice krispie treats, and no bake oatmeal cookies.
Our favorite way to satisfy this fix is in the form of no bake peanut butter balls.
Table of Contents
Why you’ll love this recipe
- 3 ingredients. All you need is coconut flour, peanut butter, and maple syrup!
- Healthy. No refined sugar (or powdered sugar), flour, butter, or oil is needed, but you’d never tell.
- Ready in 5 minutes. You mix up the dough and shape them into balls…that is it!
- Easy to customize. Swap out the nut butter and add mix-ins; the possibilities are endless!
I love that this recipe reminds us of a cross between Reese’s peanut butter cup and buckeye balls, but they are so much more fun to make.
Ingredients (and substitutions)
As mentioned earlier, it’s just three ingredients for this recipe. I’ve also included a few tested substitutions in case of allergies or if you don’t have one of them on hand.
- Coconut flour. Thicker than other flours and has a cakier texture to it. You can easily find this low carb and high fiber flour at grocery stores and health food markets. Not a fan of coconut? Swap it out for oat flour or almond flour. However, you will need to add a little more than the coconut flour amount, as these two aren’t as absorbent.
- Peanut butter. Smooth and creamy peanut butter, not the crunchy type! Substitute peanut butter for almond butter, cashew butter, or tahini.
- Maple syrup. Adds sweetness and also helps bind the balls together. Honey or agave nectar will also work.
Find the printable recipe with measurements below.
How to make peanut butter balls
Stir the ingredients together in a medium bowl until combined. Using your hands, roll out dough balls and place them on a lined plate or baking sheet.
Refrigerate the peanut butter balls for at least thirty minutes to firm up.
Recipe tips and variations
- Choose the right peanut butter: Always use smooth peanut butter and not one that separates from the oil or one that is too chunky. I find all natural peanut butter is best for these.
- Adjust consistency: If the mixture is too thick or dry, add a few spoonfuls of water to thin it out. If it is too smooth or loose, add a few more spoonfuls of the flour.
- Enhance the flavor: Add some salt, vanilla extract, or cocoa powder to change the flavor.
- Add texture: Fold through some chopped nuts, chocolate chips, coconut flakes, or anything you like!
- Dip in chocolate: For a fun chocolate version, dip each chilled peanut butter ball in some melted chocolate. You can also use white chocolate for something sweeter. (You could also make my chocolate peanut butter balls recipe!).
Storage instructions
To store: Place leftover peanut balls in an airtight container and store them in the refrigerator for up to two weeks. If you intend on enjoying these within a few days, they will keep well at room temperature.
To freeze: Wrap the balls in parchment paper, place them in a ziplock bag, and store them in the freezer for up to 6 months.
Frequently asked questions
Yes, these are naturally gluten-free as none of the ingredients are derived from gluten.
Yes, there are no dairy or animal products used to make them.
Use corn syrup or confectioners’ sugar instead of maple syrup or honey.
More simple no bake desserts to try
No Bake Peanut Butter Balls
Video
Ingredients
- 2 cups peanut butter
- 1/2 cup maple syrup
- 3/4 cup coconut flour
Instructions
- Line a large tray or plate with parchment paper and set aside.
- In a large mixing bowl, combine all your ingredients and mix well. If the batter is too thick, add some water until a thick batter remains.
- Using your hands or a cookie scoop, form the dough into small balls and place them on the lined sheet. Refrigerate the peanut butter balls for 30 minutes or until firm.
Has anyone read through the comments from beginning to end?!!! It will give you a laugh how many times the same question is asked and answered! Power to you Arman for not getting frustrated answering people that ask questions over and over without taking the time to read the comments. Much patience you must have. Recipe is Great btw! Thanks
You are a legend, Dave!
Hello! I have crunchy ( I like texture) all natural pb. As I’m sure you know, the all natural kind is FULL of oil and more on the liquidy side, even after mixing profusely. Will this affect the balls holding their shape?
Hi Danielle- Not necessarily, it will just be difficult forming into balls 🙂
Can I use almond flour instead of the coconut flour? Would I use the same amount?
Hi! I haven’t tried but I don’ see why not, try 1.5 the amount stated.
So delicious!! Mine seemed very soft even after sitting in the fridge. Maybe it was too humid today to make them.
Still very good kids loved them. Thank you!!
That’s fantastic to hear, Sara- You can store them in the freezer for firmer bites 🙂
If I’d like to make them more protein heavy, can I add protein powder to the recipe?
I haven’t tried, but feel free to experiment and see- I’d love to know if it works! I think it should be fine- Start with 1 scoop then add a little milk to thicken.
I got my peanut butter, almond butter, and cashew butter at WINCO my last trip. They each have their own grinder and grind the nuts right before your eyes, nothing added but is between smooth and chunky but I think it will work. I’m getting ready to make these. I usually make my go to cream cheese fat bombs made with cream cheese, vanilla, formed into balls and rolled in coconut flakes. But I need a little variety.:) I’ve lost 60 lbs since June on Keto and am always looking for something new to try. Thank you.
Congrats, Teresa- That is fantastic!
These look great! How long do they last if just refrigerated?
Hi! At least 2 weeks 🙂
These look amazing to me but I don’t eat any kind of sugar or sweetener (honey, maple syrup, agave) or artificial sweetener of any kind (stevja). Can I exclude the sweetener entirely and/or can you think of anything else that I could use as an alternative?
I’ve only tried this as written- Feel free to experiment and see 🙂
Hi Arman
What do you think of “Fiber Syrup” by Sukrin (3 net carbs)? Have you ever used it?
I’ve never tried it myself, feel free to experiment and see- I’d love to hear if it works out!
My partner is allergic to coconut, do you have a suggestion for what I could try instead? Our usual default is almond flour but I can see that texture being off. Thanks in advance! This recipe looks delicious and easy.
Hi Anthony! Can you tolerate oat flour? That will be a suitable option 🙂
I used manilife creamy peanut butter and the consistency is very runny not allowing me to make balls. Did you come across this?
Hi there! I’d use a different brand, one that is super silky and runny 🙂
Where do you store them and for how long will they last?
Hi! Store them in the fridge and they will keep for at least 4 weeks 🙂 They can be stored in the freezer too, for up to 6 months.
Could you use protein powder instead of coconut flour?
I haven’t tried so cannot vouch for it.
These take less than 5 min. to make — so easy. I’m thinking of drizzling semi-sweet chocolate over them. Checking my cabinets now for a high cacao block😆
That sounds fabulous! 😀
Will sugar free maple syrup work?
I’ve only tried the keto maple syrup or traditional maple syrup.