Chocolate Peanut Butter Balls Recipe is a healthier twist to the popular Buckeye candy! They are no-bake, small batch, made with almond flour, coconut oil and maple syrup.
Peanut Butter Balls Recipe
Similar to truffles or buckeye candy, these are not only a great addition for your Holiday cookie tray (like candied pecans, candied walnuts or sugared almonds) but also delicious year round as a guilt free treat for dessert.
Similar to Reese's cups, these are the easiest candies to make at home. They call for 5 ingredients, require no oven, candy thermometer or stove top.
One of our new favorite homemade candy to make for this Holiday season like this Chocolate Peanut Butter Fudge or Chocolate Coconut Macaroons. This is tastes like a peanut butter cup but made without dairy or powdered sugar. It is a simple no bake ball made by mixing few healthy good for you ingredients together. Looking for a peanut free treat? Try this sunbutter cup recipe.
Why You'll Love This Recipe?
- Simple and Easy - All you have to do is mix all ingredients together, roll, chill and coat in melted chocolate. Can't get easier than that for a homemade candy.
- Good for you ingredients - There is no paraffin wax, protein powder, powdered sugar or butter. We use real healthy ingredients to make this buckeye from scratch.
- Only 5 main ingredients - 5 healthy good for you ingredients, making it super easy.
- Small Batch - This recipe makes just 14 to 15 candy making it easier to make and enjoy.
Difference between Buckeyes and Peanut Butter balls
Named for their resemblance to the nuts of Buckeye tree, which is the state tree of Ohio state, the candy is hugely popular in Ohio and neighboring states.
The only difference is that buckeyes are not fully dipped in the chocolate leaving some of the dough exposed wheres these truffles are coated completely in chocolate.
What If My Dough Is Sticky To Roll?
If your dough feels sticky to roll, then let it rest at room temperature for 15 to 30 minutes or in the refrigerator for 10 to 15 minutes. Also, making sure that the coconut oil is at room temperature (but not solid) will make sure that the dough is not sticky.
What If My Dough is Dry and Crumbly?
If your mixture won't hold together because it is dry or crumbling then try mixing in half to one tablespoon of more peanut butter to hold it's shape.
How to Dip?
A spiral dipping tool is perfect for the recipe. However, we used a standard fork with ease. Simply toss one truffle into the bowl of melted chocolate, coat well with a spoon on all sides, use a fork to lift it out of the bowl, tapping the fork on the edge of the bowl (refer youtube video) to remove any excess. Then use a clean spoon or tooth pick to slide it onto the parchment paper.
Can I Make Them Into Buckeyes Instead?
Absolutely! Here are step by step instructions on how to:
- Make balls are per instruction and chill.
- Insert a toothpick about ¾th way in the chilled truffle.
- Dip into the melted chocolate and gently wipe off excess on the side of the bowl.
- Place on parchment paper lined sheet and chill.
- Twist the toothpick to remove from the ball and then use a small knife to smooth the hole.
INGREDIENTS (Scroll to the bottom of the post for full recipe)
- Peanut Butter - Use no stir, creamy variety like Jif or Skippy and not crunchy or natural.
- Maple syrup - Makes this vegan (if using vegan chips)
- Coconut oil - Do not use vegetable oil instead
- Vanilla extract - For flavor
- Chocolate chips - Use good quality semi sweet chocolate chips.
HELPFUL TIPS
- Don't use hot coconut oil - If your coconut oil is solid , then melt in microwave and let it cool to room temperature before using.
- Use good quality chocolate - We recommend using good quality like Ghiradelli or Guittard for the buckeye candy recipe.
- Sprinkle salt before the chocolate sets.
- Make sure that the truffles have hardened before dipping.
- If your chocolate thickens up too much before you are done dipping, then pop it back into the microwave for a few seconds to reach the dipping consistency.
- Vegan - Use vegan chocolate chips to make them vegan
- Gluten Free - This recipe is naturally gluten free.
- Peanut allergy - Use almond butter instead (we like Barney's smooth creamy variety)
- They are best stored in the fridge and served cold.
VARIATIONS
You can easily switch the recipe to make your own.
- Use different chocolate like dark, white, milk, almond bark or Ghiradelli melting wafers.
- Use almond butter or sun butter instead.
- Top them with chopped toasted peanuts, toffee bits or sprinkles instead of salt.
- Drizzle with melted chocolate
- Christmas - Dip in white chocolate and then top with red and white sprinkles or crushed peppermint candy for a festive look.
- Valentines day - Top with red sprinkles or crumbled red velvet cake.
- Easter - Roll dough into egg shapes instead.
HOW TO MAKE (Scroll to the bottom of the post for full recipe)
- Mix - Stir together peanut butter, maple syrup, coconut oil and vanilla extract until smooth and creamy. Stir in almond flour until it forms a soft dough.
- Roll and Chill - Roll into 14 balls and place in a parchment lined plate. Refrigerate for a few hours until very firm.
- Coat - Dip truffles in melted chocolate (making sure that excess drips off) place back in the parchment paper, top with coarse sea salt and chill again.
How To Store?
Keep them stored in the refrigerator (make sure that they are covered) for up to one week.
FREQUENTLY ASKED QUESTIONS
Sure can! Layer them in an air tight container layered with parchment paper so they don't stick together. Thaw overnight in the refrigerator. They can be frozen for up to a month.
No. We recommend using a standard store bought no-stir jars like Jif or Skippy. Natural variety might be too oily to hold together with other ingredients.
No! Vegetable oil does not harden when refrigerated, so is not recommended. However, you can use unsalted butter instead if desired.
If you try this recipe or any other recipe from Kitchen At Hoskins, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took any pictures, be sure to share them on Instagram so I can share them on my stories.
More No-Bake Candy Recipes to try:
- Almond Butter Truffles
- Peppermint Bark
- Chocolate Truffles Recipe
- Avocado Truffles
- Chocolate Peanut Clusters
Peanut Butter Balls (with Almond Flour)
Ingredients
- ½ cup creamy peanut butter
- 2 tablespoons maple syrup
- 2 tablespoons liquid coconut oil room temperature
- ⅛ teaspoon vanilla extract
- 1 cup + 2 tablespoons almond flour super fine
Chocolate coating
- 1 cup semi sweet chocolate chips
- 2 teaspoons coconut oil
- Coarse sea salt optional
Instructions
- Add peanut butter, maple syrup, coconut oil (2 tablespoons) and vanilla extract into a medium bowl. Mix until well combined.
- Stir in almond flour and stir to form a soft dough. Take about 1 heaped tablespoon dough and roll gently to form ball. (If dough feels sticky to roll then let the dough rest at room temperature for 15 to 20 minutes and then roll into balls)
- Place the rolled balls in a parchment lined baking sheet (or use a large plate) and refrigerate until very firm (4 to 6 hours or leave overnight).
Chocolate coating
- Place chocolate chips and coconut oil in a medium microwave safe bowl and microwave for 50 to 75 seconds until almost melted (stirring every 20 seconds). Remove when 90% melted and stir until fully melted (this step makes sure that the chocolate has a nice shine)
- Working with one ball at a time, dip into the 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 (use a spoon to slide it onto the parchment). Sprinkle coarse sea salt on top.
- Place plate back into the refrigerator and chill until chocolate has hardened (store peanut butter balls in the refrigerator)
Notes
Nutrition
Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.
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