Chocolate Peanut Butter Balls

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5 from 612 votes
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These no-bake chocolate peanut butter balls are made with 4 simple ingredients and come together in less than 5 minutes. If you love all things chocolate and peanut butter, you’re going to fall head over heels for this recipe!

peanut butter chocolate balls.

In my kitchen, nothing quite strikes gold like the combination of chocolate and peanut butter. 

Whether they’re together in chocolate peanut butter bars, a chocolate peanut butter cake, or chocolate peanut butter smoothies, it’s a foolproof combination that’s guaranteed to be loved by the masses, especially on Christmas! 

These effortless peanut butter chocolate balls are one of my go-to treats since they require so few ingredients and come together effortlessly. They were inspired by my no-bake peanut butter balls, but, this time, covered in rich and delicious chocolate.

Table of Contents
  1. Recipe highlights
  2. Ingredients needed
  3. How to make chocolate peanut butter balls
  4. Recipe tips and variations
  5. Storage instructions
  6. Frequently asked questions
  7. More no-bake dessert recipes to try
  8. Chocolate Peanut Butter Balls (Recipe Card)

Recipe highlights

  • Just 4 ingredients. All you need is peanut butter, coconut flour, maple syrup, and chocolate chips. 
  • Easy to customize. Swap the chocolate, use different nut butters, or stir in some mix-ins. The options are endless, and I’ll be sure to share plenty of inspiration later on.
  • Diet-friendly. These chocolate balls are naturally gluten-free and easily made vegan AND low-carb with just a few simple swaps. You can even make them nut-free!
  • No refined sugar. In my research, I noticed a lot of recipes use powdered sugar, but I thought I could make a healthier version, so I used coconut flour and a dash of maple syrup. I may be biased, but they turned out great! 

As much as we love Reese’s candy in my house, it’s really important to me that we have a healthy alternative that’s free of corn syrup, flour, and excess sugar. That’s why we’re all loving these chocolate balls.  

Ingredients needed

As I mentioned, just 4 basic ingredients stand between you and these delicious no bake balls. Here’s what you’ll need:

  • Peanut butter. Smooth, creamy peanut butter is best. If you aren’t a fan of peanut butter, try almond butter.
  • Coconut flour. My favorite flour for no-bake recipes since it absorbs moisture nicely and gives the balls a little protein boost. Not a fan of coconut? You can swap the coconut flour for equal portions of blanched almond flour or oat flour. However, you’ll want to add a little extra of these as they’re not as absorbent as coconut flour. 
  • Maple syrup. My sticky sweetener of choice for adding sweetness and binding the ingredients together. You can also use honey or agave.
  • Chocolate chips. I used classic semi-sweet chocolate chips, but you can use any chocolate chips of your choice.

Find the printable recipe with measurements below.

How to make chocolate peanut butter balls

Step 1- Prep work. Line a large plate or baking sheet with wax paper or parchment paper. 

Step 2- Make the peanut butter balls. In a mixing bowl, combine all ingredients except the chocolate chips. If the batter is too thick and crumbly, add water or milk one tablespoon at a time until a thick, formable batter remains. 

Step 3- Shape the balls. Using your hands, shape the peanut butter mixture into small 1-inch balls and place them on the prepared baking sheet. Freeze for 10 minutes. While the peanut butter balls are firming up, melt the chocolate chips in the microwave or using a double boiler. 

Step 4- Chocolate coat the balls. Remove the balls from the freezer and, using two forks, cover each ball in the melted chocolate. Continue dipping the balls until each one is covered in chocolate. 

Step 5- Refrigerate the balls. Store the chocolate balls in the fridge for 20 minutes or until the chocolate has set. 

chocolate peanut butter balls.

Recipe tips and variations

  • Use wet hands. To avoid making a mess, I like to use slightly wet hands to shape the balls. You could also skip the handy work altogether and use a small scoop instead. 
  • Keep the dough chilled. As you work with the dough, it’ll warm up and soften. When this happens, I like to return the dough to the fridge to firm up for 10-20 minutes, though you could also add a little extra coconut flour to thicken it up. 
  • Cut the carbs. Swap the maple syrup for keto maple syrup and use sugar-free chocolate chips to make a low-carb version of this treat. 
  • Make them nut-free. When I want to surprise a friend with a nut allergy, I’ll make these balls with sunflower seed butter instead. 
  • Elevate the flavor. Add some sea salt or vanilla extract to switch up the flavor. 
  • Add some texture. While I prefer these peanut butter balls as is, you can certainly fold in some chopped nuts, rice krispies, or coconut flakes if you’d like!
  • Coat them. For a little extra fancy touch, I like to dust the balls in cocoa powder, shredded coconut, or finely chopped pistachios. 

Storage instructions

To store: Place leftover chocolate peanut balls in an airtight container and store them in the refrigerator for up to two weeks. If you intend on enjoying them within a few days, they will keep well at room temperature for up to 5 days.

To freeze: Wrap the balls in parchment paper and store them in a freezer-safe container for up to 6 months. 

no bake chocolate peanut butter balls.

Frequently asked questions

Do chocolate peanut butter balls have to be refrigerated?

Technically, no. If you’re planning on enjoying your chocolate balls within a few days, then they can be stored in a sealed container at room temperature. 

Why are my chocolate balls soft?

Your chocolate peanut butter balls may be soft if there’s not enough flour to absorb the moisture from the peanut butter and sweetener. Try refrigerating the dough for 30 minutes, and if it’s still very soft, add more coconut flour. 

More no-bake dessert recipes to try

  • Sugar cookie bars– Soft, chewy bars with a creamy sugar cookie frosting.
  • Peanut brittle– Crispy, crunchy, and made with just 3 simple ingredients. 
  • Millionaire shortbread– 3 layers of heaven: shortbread crust, caramel, and melted chocolate. 
  • Rocky road fudge– One of my family’s most beloved fudge recipes.
  • Coconut bars– If you love bounty bars as much as I do, you’re definitely going to want to make these!
chocolate peanut butter balls recipe.

Chocolate Peanut Butter Balls

5 from 612 votes
These no-bake chocolate peanut butter balls are made with 4 simple ingredients and come together in less than 5 minutes. If you love all things chocolate and peanut butter, you’re going to fall head over heels for this recipe!
Servings: 40 Servings
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes

Video

Ingredients  

Instructions 

  • Line a large plate or tray with parchment paper and set aside.
  • In a mixing bowl, combine all your ingredients, except for chocolate chips, and mix until fully combined. If the batter is too thick and crumbly, add some liquid (water or milk) slowly until a thick, formable batter remains. 
  • Using your hands, form small balls and place on the lined plate or tray. Freeze for 10 minutes.
  • While the balls are firming up, melt your chocolate chips. Remove the balls from the freezer and using two forks, dip each ball in the melted chocolate until completely covered. Repeat until all the balls are covered in chocolate.
  • Refrigerate for 20 minutes, or until the chocolate coating has firmed up. 

Notes

TO STORE. Place leftover chocolate peanut balls in an airtight container and store them in the refrigerator for up to two weeks. If you intend on enjoying them within a few days, they will keep well at room temperature for up to 5 days.
TO FREEZE. Wrap the balls in parchment paper and store them in a freezer-safe container for up to 6 months. 

Nutrition

Serving: 1BallCalories: 123kcalCarbohydrates: 13gProtein: 4gFat: 7gSodium: 67mgPotassium: 82mgFiber: 2gSugar: 7gVitamin A: 20IUVitamin C: 0.1mgCalcium: 21mgIron: 0.4mgNET CARBS: 11g
Course: Dessert
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Recipe originally published August 2018 but updated to include new information and photos for your benefit.

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    This recipe originated in Ohio and they are called “Buckeyes”. Ohio is known as the Buckeye State because buckeye trees were common in the area when the territory was settled in the late 18th century. I’ve been eating them since I was a kid. I love them!

  2. I am heavily pregnant with gestational diabetes and I stumbled upon your recipes – you are making me SO HAPPY!! THANK YOU! I have discovered the keto diet – a new way of diet for me and my hubby and growing baby – sugar replacements, portion sizes, carb counting. I never did it before – it’s kind of been a blessing in disguise. Thank you! You’re amazing!

  3. 5 stars
    These are easy and so delicious!! I am trying to satisfy a husband who has a sugar addiction using healthier ingredients . I used maple syrup for sweetener . I also melted the chocolate chips with about 1/2 teas butter and coconut oil. I also sprinkled some Maldon sea salt flakes.

  4. 5 stars
    I made this for a dinner party dessert and everyone went crazy over them.Some of the comments said about them were………… That they were so rich of flavor.

  5. I’m in love with these no bake peanut butter recipes but why don’t you list how much of the ingredients to use??

  6. I love old fashioned peanut butter balls with peanut butter, butter and powder sugar dunk in melted chocolate. I made several batches this year. Wow!! My sweet tooth has changed. They are way to sweet.

    I’m on a quest to find a powder sugar replacement. The ultimate goal is not sugar, right? Because regular sugars are like a liquid crack in our system. Artificial sweeteners are chemically processed. I see where maple syrup is a great alternative, but still the flavor will be different. I will try make my recipe with butter, which I melt, and add a few tablespoons of raw sugar to melt it and let you all know the outcome.

    One of your followers asked “how can [these] be sugar free if your using a sweetener.” You said “because is not sugar.” If a person want’s to get technical, which I feel this should be, the writer is correct it’s not sugar free, your still using a chemically processed sweetener with some of the alternative choices (stevia, keto maple syrup…) If you process it it’s a byproduct which is not the original ingredient. No matter how you look at it, it’s not healthy. Your response put me on the defense, but you still have some fantastic recipes that I can adapted to my way of baking/cooking and for that I appreciate you. I wish you all the very best in 2021~

  7. These were so good! I used choc zero caramel syrup for the sweetener, so it didn’t need any coconut flour to thicken it up.

  8. Hi.. My husband is making these for me. He had to use more coconut flour than it called for in order to be able to form the balls. We didn’t have a sticky sugar free syrup. We used stevia. I’m looking forward to them.

  9. I cannot wait to make these!! I wondered what you would think about subbing vanilla protein powder for half of the flour, or even just adding it in? 🙂 Love, love, love your recipes!

  10. Do you think you could use a mini muffin pan and make them into PB cups instead? Might be easier than dipping the balls into the chocolate.

  11. I just made these and they’re so fulfilling and delicious! Omg! The dark chocolate and the peanut butter is a win! So easy to make! Simple and awesome! Will be making more! Keto version!

  12. I’d like to try these but with crunch. Do you think adding some pork rind crumbles would change the recipe too much?

  13. Can I use sugar free maple syrup and then add in liquid stevia to make them sweeter?

    I’m in a small town and everything out of the norm, like monk fruit syrup or choczero syrup isn’t sold by the grocery stores here. I hate waiting days for the mail when I find a recipe with items I want to make today!

  14. These Peanut Butter Balls taste delicious, but were too dry. I followed the recipe exactly. I even added water to the dough. I’m going to make them adulyadej with 1/2 cup coconut flour instead of 3/4 cup to see if that makes a difference. Thank you again!

  15. It looks like you use chocozero maple syrup. I am wondering how the taste of maple is in this. I love reese’s cups but now that I am on keto I cant have reeses. so I wanted to try this recipe but for some reason I just can’t see the taste of pancake syrup tasting anywhere near a reese’s cup. I clicked your link on the sweetener you used and it came up as the chocozero maple pecan syrup. Is that correct? I have powered and granular swerve but nothing in a sticky sweetener. Can you help me please?

  16. Help! I’m making the recipe for Valentine’s Day and my “batter” is not thickening enough to form in to balls. Any suggestions?

  17. I’ve made these 3 times now and boy are they ever good!
    I’m just wondering how you calculated only 54 calories each? I made 46 balls with this recipe and using pc organics unsweetened smooth peanut butter brought each ball to approximately 90 calories each!! What kind of magic peanut butter are you using? 😉

    1. Hi Michelle! This uses the recipe plugin’s calorie calculator, based on their ingredients. I always recommend my readers to double check if thye are strict calorie counters or counting macros 🙂 Enjoy

  18. I just made these!! Yummmmm! I was wondering if powdered erythritol would work the same as a sticky sweetner?

  19. When I was a kid, over half a century ago, lol…my mom made peanut butter balls using the peanut butter, powdered milk and honey…I like the idea of using coconut, because I am now super sensitive/mildly allergic to dairy. I am so grateful for your website and Facebook group. Thanks for sharing things with us, I am most grateful!