Chocolate Covered Peanut Butter Balls is a healthier twist to the popular Buckeye candy! They are made using 5 wholesome ingredients like almond flour, coconut oil, and maple syrup - No bake recipe!
What are buckeyes? Buckeye candies are named after the Ohio state tree, the buckeye tree. The candy resembles the nut of the buckeye tree because the balls are partially dipped in chocolate, leaving a portion of the peanut butter visible, resamebling the buckeye nut.
The difference between buckeyes and peanut butter balls lies in their chocolate coating: peanut butter balls are fully covered in chocolate, whereas buckeyes are only partially dipped, leaving a portion of the peanut butter mixture exposed.
These chocolate covered peanut butter balls, made with almond flour, offer a fantastic choice for sharing with health-conscious friends and family who appreciate delicious yet healthier treats like almond flour chocolate chip cookie for one or date balls.
Like most almond flour dessert recipes, I use good for you ingredients and an easy fool proof method that will guarantee perfect chocolate covered peanut butter balls everytime.
Check out more almond flour recipes or coconut oil recipes.
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Why you'll love this?
- Simple and easy. Just mix, roll, chill and coat in chocolate.
- Wholesome, real ingredients! No paraffin wax, protein powder, powdered sugar or butter.
- 5 ingredient recipe.
Ingredients
- Peanut Butter - For best texture, use processed creamy peanut butter such as Jif or Skippy. Natural style peanut butter might cause the filling to be too dry and crumbly.
- Maple syrup - Avoid “breakfast syrup” as it lacks the rich, distinctive maple flavor found in pure syrup. You can also use honey or brown sugar like in almond flour brownies recipe.
- Coconut oil - It makes it healthier and also adds an irresistible taste when combined with almond flour.
- Chocolate chips - As for peppermint hot chocolate, use a good quality chocolate like Ghiradelli.
Variations
There are numerous variations for making chocolate covered peanut butter balls. Here are a few ideas:
- Use a different chocolate for the coating. Dip the balls in melted white or milk chocolate or almond bark.
- Switch up the nut butter and use sun butter or almond butter as in almond butter cookies.
- Stir in chopped nuts or dried cranberries or raisins along with the filling.
- 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 dough into egg shapes for Easter.
These chocolate covered peanut butter balls resemble almond butter balls, featuring a smoother filling and coated in chocolate.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
- 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.
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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 dip? A spiral dipping tool is ideal for the chocolate covered peanut butter balls recipe. Nevertheless, I effortlessly used a standard fork. Just place one ball into the bowl of melted chocolate, ensuring it's thoroughly coated on all sides using a spoon. Then, lift it out of the bowl using a fork, tapping the fork on the bowl's edge to eliminate any excess chocolate. Finally, transfer it onto the parchment paper using a clean spoon or toothpick.
How to store?
Like the chocolate peanut butter fudge, these chocolate covered peanut butter 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.
Troubleshooting
Dough is too sticky to roll - If the 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 mixture 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.
Helpful 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 chocolate covered peanut butter balls recipe.
- Sprinkle salt before the chocolate sets.
- Make sure that the 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.
Recipe FAQs
I suggest using standard store-bought no-stir peanut butter jars such as Jif or Skippy for this recipe. Although natural variety might work for peanut butter smoothie, it could be too oily or have a different consistency, which might affect its ability to hold together with the other ingredients.
1. Make peanut butter balls according to recipe instructions and chill.
2. Insert a toothpick about ¾th way in the chilled ball.
3. Dip into the melted chocolate and gently wipe off excess on the side of the bowl. Place on parchment paper lined sheet and chill.
4. Twist the toothpick to remove from the ball and then use a small knife to smooth the hole.
Ensure the peanut butter balls are properly chilled before dipping them in the melted chocolate. Also, adding a small amount of coconut or vegetable oil to the melted chocolate helps create a smoother and a shiny coating.
If the chocolate is hardening before you are done dipping, then reheat it in the microwave for a few seconds until it reaches the desired dipping consistency.
More no-bake candy recipes
Chocolate Covered Peanut Butter Balls
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, 2 tablespoons coconut oil and vanilla extract into a medium bowl. Mix until well combined.
- Stir in almond flour and stir to form a soft dough.
- Roll about 1 heaped tablespoon measure dough into smooth balls, place them in a parchment lined sheet pan and refrigerate until very firm, at least 4 hours or up to 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. Tip: This step makes sure that the chocolate has a nice shine.
- 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 the chocolate has set.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Did you make this recipe? I’d love your feedback! Please let me know by leaving a comment, a star rating or review below.
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Tammy
These were very good. I was worried it wasn't going to be enough peanut butter to the ratio of almond flour, but they are very good. I only waited about 2 hours to chill and they were fine to dip in the chocolate.
Maria Doss
That’s so great to hear! So glad you love it – Maria ♡
Kim
These are amazing! I’ve made them three weeks in a row so that I can have them as a treat with my lunch each day. The best way to eat them is out of the freezer and thawed for maybe two or three minutes.
Maria Doss
That’s so great to hear, so glad you loved it - Maria ♡
Pomo
Tried these today and my toddler absolutely loved to help me make them & enjoyed the taste so much! Thanks for sharing the recipe and tips.
Maria Doss
That’s so great to hear, so glad you and the baby loved it - Maria ♡
Paula Soutiere
These are amazing!!!
Maria Doss
That’s so great to hear, so glad you loved it - Maria ♡