These Healthy Peanut Butter Balls aren't traditional peanut butter balls! They are made with healthy ingredients like almond flour, maple syrup, peanut butter, and coconut oil. They are naturally protein-rich, gluten-free, low-carb, and have a vegan option.
If you are looking for more no-bake almond flour treats, then try the almond flour cookie dough or the almond butter protein balls recipe!
Why you’ll love these peanut butter balls?
Traditional peanut butter balls are delicious, but they’re usually made with peanut butter, butter, and powdered sugar. I wanted that same irresistible chocolate-peanut butter combination in a more wholesome no-bake treat, so these are made with almond flour, peanut butter, maple syrup, and coconut oil instead.
They’re naturally protein-rich, gluten-free, and lower in carbs, with a vegan option. There’s no butter, powdered sugar, protein powder, or paraffin wax—just simple ingredients that come together into a soft, rich peanut butter filling covered in chocolate.
Keep a batch in the fridge for an easy post-workout snack, an after-school treat, or a little pick-me-up when a sweet craving hits. They’re also perfect for holiday treats, Christmas cookie trays, or homemade gifts!
- maria doss
★★★★★
"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."
-KIM
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Each ingredinet in these healthy protein butter balls are added on purpose. Peanut butter provides fat, protein and richness. almond flour Adds structure and absorbs moisture. maple syrup is for sweetness and also moisture and binding. coconut oil adds richness and hemps mixture firm up when chilled.
Peanut butter balls are essentially the same as buckeyes! Buckeyes are essentially chocolate-dipped peanut butter balls. They're named after the buckeye nut because the traditional candy is only partially dipped in chocolate, leaving a circle of peanut butter filling exposed at the top.
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Peanut butter – For the best texture, I recommend a processed, creamy peanut butter such as Jif or Skippy. These varieties are stabilized, consistent, and usually thicker, which makes them ideal for a filling that’s easy to roll. Natural peanut butter can vary quite a bit in consistency and may make the mixture too dry, crumbly, or oily. Since the peanut butter is a major part of the filling, its consistency can make a big difference in the final texture.
- Almond flour – Almond flour does more than replace powdered sugar. It gives the filling body and structure while creating a soft, dough-like texture with a subtle nutty flavor. It also adds some protein and healthy fats and helps make the mixture sturdy enough to roll into balls without baking. Use finely ground almond flour rather than coarse almond meal for the smoothest texture.
- Maple syrup – This provides natural sweetness while adding moisture and helping bind the filling together. You can substitute honey or brown sugar, although the texture and sweetness may vary slightly.
- Coconut oil – A little coconut oil adds richness, helps bring the ingredients together, and firms up when chilled, giving the filling a more cohesive texture. It also adds a subtle flavor that pairs especially well with the almond flour and peanut butter.
- Chocolate chips – Use good-quality chocolate chips for the smoothest, richest coating. I like Ghirardelli semi-sweet chocolate chips, because they melt beautifully and their slightly bittersweet flavor balances the sweet peanut butter filling. For a vegan version, simply use dairy-free chocolate chips.
Tips for Success
- Cool the coconut oil – If your coconut oil is solid, melt it first, then let it cool to room temperature before mixing. Hot oil can affect the texture of the filling.
- Use good-quality chocolate – Ghirardelli or Guittard chocolate melts smoothly and gives the peanut butter balls a rich, delicious coating.
- Chill before dipping – Make sure the peanut butter balls are firm and well chilled before dipping so they hold their shape.
- Keep the chocolate liquid– If the melted chocolate thickens while dipping, microwave it for a few seconds and stir until smooth again.
- Use the right peanut butter – Choose a thick, stabilized peanut butter like Jif or Skippy rather than natural, drippy peanut butter for the most consistent texture.
- Storage - These buckeye balls store well in the refrigerator for up to 2 weeks. 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.
More Healthy No Bake Sweet Treats
Healthy Peanut Butter Balls
Ingredients
- ½ cup creamy peanut butter
- 2 tablespoons maple syrup
- 2 tablespoons liquid coconut oil
- ¼ teaspoon vanilla extract
- 1 cup + 2 tablespoons almond flour super fine
For the chocolate coating
- 1 cup semi sweet chocolate chips
- 2 teaspoons coconut oil
- coarse sea salt for topping
Instructions
- Mix Dough. Add ½ cup peanut butter, 2 tablespoon maple syrup, 2 tablespoon coconut oil and ¼ teaspoon vanilla extract into a medium bowl. Mix until well combined. Stir in 1 cup + 2 tablespoon almond flour until a soft dough forms.
- Roll and Chill. Roll about one tablespoon of the mixture into smooth balls, place them on a plate, and refrigerate until firm — at least 4 hours or overnight for best results.
- Melt Chocolate. Place 1 cup chocolate chips and 2 teaspoon of coconut oil in a medium microwave-safe bowl. Microwave for 50–75 seconds, stirring every 20 seconds, until the chocolate is almost melted. Remove when about 90% melted and stir until fully smooth. This method helps give the chocolate a glossy, shiny finish.
- Dip. 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 a parchment-lined plate. Sprinkle coarse sea salt on top. Chill until the chocolate has set. Store in the fridge.
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.
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.
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How to make healthy peanut butter balls
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.
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 the chocolate has set.
Variations
There are so many easy ways to switch up these peanut butter balls. Here are a few favorites:
- Change the chocolate – Try milk chocolate or white chocolate instead of semi-sweet for a different flavor.
- Swap the nut butter – Use almond butter for a delicious twist. See our almond butter cookies for another tasty way to use it.
- Add some crunch – Mix chopped toasted nuts, dried cranberries, or raisins into the filling.
- Change the flavor – Add a pinch of cinnamon, a little almond extract, or a dash of cayenne for a subtle spicy kick.
- Make them Christmas-ready – Dip in white chocolate and finish with red and white sprinkles or crushed peppermint, as we did for the chocolate sugar cookies.
- Make them for Valentine’s Day – Add red sprinkles for an easy festive touch.
- Make Easter eggs – Shape the almond flour filling into small eggs before dipping in chocolate.
These are also perfect for Christmas cookie trays, homemade gifts for teachers, friends, and family, or a festive dessert board.
FAQ'S
I recommend using a creamy, no-stir peanut butter such as Jif or Skippy for this recipe. These varieties have a thicker, more consistent texture, which helps the filling hold together and makes it easy to roll into balls.
Natural peanut butter may work, but because the oil can separate and the consistency varies between brands, it can make the filling too soft, oily, or crumbly. For the most reliable texture, stick with a standard no-stir peanut butter.
Buckeyes are similar to peanut butter balls, but traditionally they’re only partially dipped in chocolate, leaving a small circle of peanut butter filling exposed at the top. That exposed center is what gives them their signature buckeye-nut appearance.
1. Make and chill the peanut butter balls according to the recipe.
2. Insert a toothpick about three-quarters of the way into each chilled ball.
3. Dip each ball into melted chocolate, leaving the top exposed. Gently scrape off any excess chocolate against the side of the bowl, then place on a parchment-lined baking sheet.
4. Chill until the chocolate is set. Twist the toothpick gently to remove it, then use a small knife to smooth over the hole.
Buckeyes and peanut butter balls are very similar, with the same irresistible chocolate and peanut butter combination. The main difference is how they’re coated in chocolate.
Traditional Buckeye candy is only partially dipped, leaving a small circle of peanut butter filling exposed on top to resemble an Ohio buckeye nut. Peanut butter balls, on the other hand, are completely coated in chocolate.
Traditional peanut butter balls often use powdered sugar to thicken the filling and give it a firm, rollable texture. This recipe skips the powdered sugar and uses finely ground almond flour, peanut butter, coconut oil, and maple syrup instead.
The almond flour absorbs excess moisture and provides structure, while the peanut butter adds richness and the coconut oil helps everything bind together and firm up when chilled. The result is a soft, cohesive filling that’s easy to shape into balls—without relying on powdered sugar.
A spiral dipping tool makes coating these easy, but you don’t need any special equipment—a regular fork works beautifully.
1. Dip the chilled peanut butter ball into the melted chocolate with a spoon, turning it gently until completely coated.
2. Lift it out with a fork and gently tap the fork against the edge of the bowl to let the excess chocolate drip off. This helps create a thinner, cleaner coating.
3. Place the chocolate-covered ball on a parchment-lined sheet. Use a clean spoon or toothpick to gently slide it off the fork without disturbing the chocolate coating.
4. Repeat with the remaining balls, reheating the chocolate for a few seconds if it becomes too thick.
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.
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Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
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 ♡