These chocolate covered peanut butter balls are made from real, wholesome ingredients. Made with only 6 ingredients, they are an easy and healthy no-bake dessert that everyone will love!
Chocolate and peanut butter is the ultimate food combination! And these bite-sized no-bake treats deliver on all the goodness you want with peanut butter and chocolate, but are made with better-for-you ingredients!
Here are just a few reasons to love these chocolate covered peanut butter balls!
- LOW SUGAR- these have a small amount of added sugar, compared to most desserts. And are a healthy solution to a sugar craving!
- PEANUT BUTTER + CHOCOLATE - it’s a ball of peanut butter dipped in chocolate… need I say more 🙂
- SIMPLE BETTER-FOR-YOU INGREDIENTS - made with natural peanut butter, almond flour, and coconut sugar; healthier ingredients for a guilt-free treat!
- DIETARY NEEDS - gluten free & vegan.
- GREAT FOR MAKING AHEAD - they stay well in the fridge and are great for freezing!
ALMOND FLOUR – make sure you are using almond flour vs. almond meal. Why? Almond flour is more finely ground and works better in this recipe.
DAIRY-FREE DARK CHOCOLATE – I love using Hu Chocolate Gems – they are lower in sugar, dairy free, refined sugar free, but any dairy-free variation of chocolate chips will work!
PEANUT BUTTER – you’ll want to use natural peanut butter, meaning the only ingredient should be peanuts (or peanuts and salt).
Tips for Keeping the Ingredients Clean
These are specific things I look for in order to keep the ingredients used in this recipe clean. Ingredients not listed don’t have any specifications when it comes to keeping/purchasing them clean.
And if you don’t purchase items with my recommendations below, the recipe will still turn out great.
ALMOND FLOUR - almonds are known to be treated with toxic chemicals, like PPO and glyphosate, so yet again, another food item that is best to purchase organic if you can. Here are my favorite almond flours, both Organic Almond Flour and Regular Almond Flour (I do buy both of these… the organic is very spendy).
PEANUT BUTTER – I have read in numerous places that peanuts are one of the most highly sprayed crops in the world, so I always buy organic peanut butter. And make sure the peanut butter only has peanuts, or peanuts and salt, listed as the ingredients. Costco has the best organic peanut butter (and is inexpensive), or Once Again makes a great peanut butter.
CHOCOLATE – to start, look for chocolate that has minimal ingredients. Ingredients in chocolate should just be chocolate liquor/chocolate/cocoa powder, cocoa butter, and cane sugar (and maybe some vanilla). Most still have refined sugar, but keeping the ingredients to these 3 keeps it simple. I like Equal Exchange, Hu Chocolate Gems, and Pascha dark chocolate chips.
Making These Chocolate Peanut Butter Balls
Step 1: Start by mixing the peanut butter, almond flour, and coconut sugar in a small bowl until completely mixed and you have a peanut butter like dough (tip: sometimes it’s easier to just use your hands to mix).
Place the dough in the freezer for 10 minutes to chill so it's easier to roll into balls.
Step 2: Make the balls. Using about 1 tbsp. of dough, roll into individual balls and place on a cookie sheet, or baking pan, that’s been lined with parchment paper. Place back in the freezer for about 20 minutes. This will help the balls stay formed when you roll them in melted chocolate.
Step 3: Roll the chilled dough balls into melted chocolate. Start by melting the chocolate and coconut oil in a microwave safe bowl. Melt for 45 seconds, stir, and then continuing melting in 20 second intervals until chocolate is fully melted.
Using a spoon, roll each ball into the melted chocolate. Fully cover the peanut butter ball in chocolate; using the spoon, gently slide the ball up the side of the bowl to allow excess chocolate to drip off. And then place each ball back onto you prepared pan.
Step 4: After the chocolate covered peanut butter balls have set, take the remaining melted chocolate and drizzle some over the top of each ball.
Immediately sprinkle with sea salt after drizzling the chocolate (so that the salt sticks to the chocolate before it hardens).
Step 5: Let balls sit in the refrigerator or freezer and then enjoy this chocolate peanut butter balls recipe!
These should be stored in an airtight container in the refrigerator or freezer. Keeping them chilled helps to keep the dough set and I personally think they taste better cold!
Fridge - they will stay good in an airtight container in the fridge for up to 2 weeks.
Freezer - these healthy no-bake dessert balls will stay good in a freezer safe container for up to 3 months.
I would not use regular table salt; the taste wont' be the same. You can use fine sea salt or regular sea salt.
If you want them to hold their round shape, then yes. You can technically skip this step, but they won't be as round, or as pretty.
- Before rolling the balls into the melted chocolate, re-shape the balls slightly – they will get a flat side from sitting in the freezer.
- When rolling the peanut butter balls in the chocolate, use a spoon to gently roll the balls up the side of the bowl to help any excess chocolate drip off before placing on the parchment lined sheet/pan.
- Make them festive by sprinkling some holiday sprinkles on top instead of the sea salt.
Other No-bake Recipes I Think You'll Like!
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don't forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Healthy Dark Chocolate Peanut Butter Balls
For the Peanut Butter Dough
- ½ cup natural peanut butter (see notes)
- ½ cup almond flour (see notes)
- ¼ cup coconut sugar (also known as coconut palm sugar)
- ⅛ tsp. salt (only add in your peanut butter doesn't contain salt)
For the Coating
- ½ cup dairy-free dark chocolate chips (see notes)
- 1 tsp. coconut oil
- 2 tsp. coarse sea salt
- In a small mixing bowl, mix the peanut butter, almond flour, and coconut sugar. This should form an almost cookie dough like consistency once fully mixed.
- Place dough in the freezer for 10 minutes. This will make it easier to roll into balls.
- Once the dough has chilled, make the balls. Using about 1 tbsp. of dough (see notes), roll into individual balls and place on a pan or dish lined with parchment paper. Once all balls have been rolled, place back in the freezer for 20 minutes to chill yet again (this will help to keep their shape when they are rolled in the warm chocolate).
- Right before dough balls are done chilling, melt the chocolate chips and coconut oil in the microwave using a microwave safe bowl. Melt for 45 seconds and stir. Continue melting in 20 second increments until chocolate is melted.
- Take dough balls out of freezer. Using a spoon, roll balls in the melted chocolate until fully coated. Tip: gently slide the ball up the side of the bowl to allow excess chocolate to drip off. Place balls back in your parchment lined pan or dish.
- Once all balls have been coated and chocolate has set, drizzle some of the remaining melted chocolate over each ball. Immediately sprinkle salt over drizzled chocolate so salt sticks to the chocolate before it sets.
- Store in refrigerator, or freezer, and enjoy!
- This recipe is written using natural peanut butter, meaning only peanuts or peanuts and salt should be the ingredients. Peanut butter with added oils and/or sugars may result in a different consistency of dough, plus they aren't as clean 🙂
- The amount of almond flour you use may vary. Different peanut butters have different amounts of natural oils. Start with ½ cup almond flour and add more as needed until you have a thick/dough like consistency. Sometimes I find myself adding 2-3 tbsp. extra.
- Make sure you are using dairy free chocolate (both semi-sweet and bittersweet work), but if you aren't dairy free or would prefer milk chocolate, that works too! If using milk chocolate, skip the coconut oil.
- I like to use a little less than 1 tbsp. of dough per ball - that way I get a better chocolate to peanut butter ratio, which will then make about 14-16 balls. If using a full tbsp. of dough for each ball you'll get 12 balls.