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!
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
- 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.
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.
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.
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.
Frequently asked questions
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.
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
- 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.
Recipe originally published August 2018 but updated to include new information and photos for your benefit.
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