Chocolate Covered Peanut Butter Balls

Healthy Peanut Butter Balls

• Made using healthy and nutritious ingredients like almond flour, peanut butter, maple syrup and coconut oil.
• They are naturally protein-rich, gluten-free, low-carb, with vegan option.
• No paraffin wax. No protein powder. No powdered sugar. No butter.
• Easy no-bake chocolate pb ball!

Ingredients you'll need to make chocolate-covered peanut balls

Scroll down to the recipe card below for full information on ingredients and amounts.

1. Peanut Butter - For the best texture, use processed, creamy peanut butter such as Jif or Skippy. Natural-style peanut butter might cause the pb filling to be too dry and crumbly.
2. Almond flour - You will need one cup plus 2 tablespoons of superfine almond flour. If the almond flour balls feel too soft to roll, then feel free to mix a bit more almond flour.
3. Maple syrup - Maple syrup keeps the candy balls refined sugar-free. You can also use honey or brown sugar instead.
4. Coconut oil - It makes it healthier and also adds an irresistible taste when combined with almonds.
5. Chocolate chips - Use a good quality chocolate like Ghirardelli semi-sweet chocolate chips.

Differenece between buckeyes and peanut butter balls

Buckeyes and peanut butter balls are nearly identical in flavor and preparation and have the same ingredients—both feature a sweetened pb ball covered in melted chocolate. The key difference lies in their chocolate coating: buckeye candy is partially dipped in chocolate, leaving the dough exposed to mimic the look of an Ohio buckeye nut, whereas peanut butter balls are completely covered in chocolate.

How to dip peanut butter balls in melted chocolate?

While a spiral dipping tool is ideal for effortlessly coating in chocolate, I find a standard fork works just as well. Here’s how I do it:

1. Dip the almond flour ball into the melted chocolate using a spoon, ensuring every side is coated.
2. Lift it out with a fork, then tap the fork gently against the edge of the bowl—this “tapping method” helps remove excess chocolate.
3. Place on a parchment paper, and use a clean spoon or toothpick to ease it off the fork without damaging the coating.

Troubleshooting

Dough is too sticky to roll - If the almond flour dough feels sticky when rolling, allow it to rest at room temperature for 15 to 30 minutes or chill it in the refrigerator for 10 to 15 minutes, like for oatmeal balls. Additionally, ensuring the coconut oil is at room temperature rather than hot will prevent the dough from becoming sticky.

Dough is dry and crumbly - If your pb dough won't hold together because it is dry or crumbling, then try mixing an additional half to one tablespoon of peanut butter to help it retain its shape.

How to make chocolate covered peanut butter balls (step-by-step photos)?

You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

1. Add peanut butter, maple syrup, coconut oil and vanilla extract into a medium bowl. Mix until well combined.

2. Stir in almond flour and stir to form a soft dough.

3. Roll about 1 heaped tablespoon dough into smooth balls, place them in a parchment lined sheet pan and refrigerate until very firm.

4. Working with one ball at a time, dip into melted chocolate, coat well with a spoon and remove with a fork, tapping the fork on the edge of the bowl to drain all excess chocolate and place on the parchment paper lined plate. Sprinkle coarse sea salt on top. Chill until chocolate has set.

How to store PB balls?

Refrigerator - These buckeye balls store well in the refrigerator for up to 2 weeks. Realistically, they vanish much quicker than that!

To freeze, allow the chocolate to set, then layer the balls between parchment paper in a freezer-safe container. They'll stay fresh in the freezer for up to 3 months.

Variations

There are numerous variations for making chocolate dipped bon bons. Here are a few ideas:

• Use a different chocolate, like white or milk chocolate, for the coating.
• Switch up the nut butter and use almond butter as in almond butter cookies.
• Stir in chopped toasted nuts or dried cranberries or raisins along with the raw dough.
• Use other flavorings such as ground cinnamon, almond extract or a dash of cayenne for a spicy kick.
• Make them festive! Dip in white chocolate and then top with red and white sprinkles or crushed peppermint candy for Christmas.
• Top with red sprinkles for Valentines day.
• Roll the almond flour dough into egg shapes for Easter.

Recipe Tips

• Avoid using hot coconut oil. If your coconut oil is solid, melt it in the microwave and allow it to cool to room temperature before using.
• I recommend using a good quality like Ghiradelli or Guittard for the no-bake candy.
• Sprinkle salt before the chocolate sets.
• Make sure that the PB balls have hardened before dipping in melted chocolate.
• If your chocolate thickens too much before you finish dipping, reheat it in the microwave for a few seconds until it reaches the desired dipping consistency.

More chocolate and peanut butter ideas

Craving more chocolate and peanut butter pairings? This classic combo is always a winner—rich, irresistible, and endlessly versatile. Here are some of my favorite recipes:

• Chocolate Peanut Butter Fudge: This ultra-simple, four-ingredient fudge can be whipped up in the microwave or on the stovetop.
• Almond Flour Peanut Butter Cookies: These soft, thick cookies are packed with chocolate chips, gluten-free (thanks to almond flour), and need no chilling time.
• Peanut Butter Chocolate Chia Pudding: Creamy and indulgent, this chia pudding delivers 21 g of protein per serving.
• Peanut Butter Smoothie: Filled with protein and natural sweetness, this smoothie works as a healthy breakfast, energizing snack, or even a lighter dessert.