Name: No-Bake Peanut Butter Balls
Prep time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup peanut butter (smooth or crunchy); 1/4 cup pure maple syrup or honey; 1/2 tsp pure vanilla extract; 1/8 tsp salt (omit if using salted peanut butter); 1/4 cup coconut flour; 1/2 cup chocolate chips or chopped chocolate (for coating); 1 tsp coconut oil (optional, for smoother melting)

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Creamy, rich, and sweet in just the right way, these no-bake peanut butter balls are the kind of treat I keep coming back to. With a silky peanut butter center and a crisp chocolate coating, they’re made entirely with wholesome, pantry-staple ingredients—no oven required. Whether I’m prepping for the holidays, looking for a quick after-dinner sweet, or stocking the freezer with grab-and-go snacks, this recipe never disappoints.

No-Bake Peanut Butter Balls

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup peanut butter (smooth or crunchy)

¼ cup pure maple syrup or honey

½ teaspoon pure vanilla extract

⅛ teaspoon salt (omit if using salted peanut butter)

¼ cup coconut flour

½ cup chocolate chips or chopped chocolate (for coating)

1 teaspoon coconut oil (optional, for smoother melting)

Directions

I start by stirring together the peanut butter, maple syrup, vanilla extract, and salt in a medium bowl until smooth.

Then I mix in the coconut flour until a thick dough forms. If it feels too sticky, I add more coconut flour a teaspoon at a time.

I roll the dough into bite-sized balls and set them on a parchment-lined tray or plate.

I pop them into the freezer for about 20 minutes, just until they firm up enough to dip.

While they chill, I melt the chocolate and coconut oil in the microwave or over a double boiler until smooth.

Using a fork, I dip each ball into the chocolate, letting the excess drip off before placing them back on the parchment.

I chill them in the fridge until the chocolate sets completely.

Once they’re firm, I store them in an airtight container in the fridge or freezer depending on how long I want to keep them.

Servings and timing

This recipe makes about 16 bite-sized balls.

Prep Time: 10 minutes

Chill Time: 20 minutes

Total Time: 30 minutes

Calories: Approximately 110 kcal per ball

Variations

I like changing things up depending on what I have on hand or what flavors I’m craving:

For a crunchy texture, I use chunky peanut butter or stir in chopped nuts before rolling.

I sometimes roll the dipped balls in crushed pretzels, shredded coconut, or a sprinkle of sea salt for extra texture and flavor.

If I want a lower-sugar option, I use sugar-free chocolate chips or dark chocolate.

Swapping in almond butter or cashew butter gives a slightly different (but equally delicious) taste.

Storage/Reheating

I store these peanut butter balls in an airtight container in the fridge for up to 2 weeks. If I make a double batch, I freeze half—they keep well for up to 3 months in the freezer. I just let them sit at room temperature for a few minutes before enjoying. No reheating needed.

FAQs

What can I use instead of coconut flour?

If I don’t have coconut flour, I sometimes use almond flour, but I need to use more of it since coconut flour is more absorbent. I just add gradually until the dough holds together.

Can I make these peanut-free?

Absolutely. I substitute sunflower seed butter or almond butter for a nut-free or peanut-free version. The texture and taste are slightly different, but still really good.

Are these vegan?

Yes, as long as I use maple syrup instead of honey and dairy-free chocolate, they’re completely vegan.

Do I need to refrigerate them?

Yes, they hold their shape and texture best when stored in the fridge. If left out too long at room temperature, the chocolate can get soft.

Can I use natural peanut butter?

Yes, I often do. I just make sure it’s well stirred and not too oily before using it, so the dough isn’t too wet.

Conclusion

These no-bake peanut butter balls are one of my favorite simple treats to whip up when I want something indulgent yet easy. They hit that perfect sweet-salty balance and come together with minimal ingredients. Whether I’m sharing them or keeping them all to myself (no judgment), they’re always a hit.

Recipe:

No-Bake Peanut Butter Balls

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Author: Cheryl
Total Time: 30 minutes
Yield: 16 balls
Diet: Vegan

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Description

Creamy, rich, and perfectly sweet, these no-bake peanut butter balls feature a silky peanut butter center and crisp chocolate coating. Made with wholesome ingredients, they’re quick to prepare and perfect for freezing, making them a go-to treat any time of year.

Ingredients

1 cup peanut butter (smooth or crunchy)

¼ cup pure maple syrup or honey

½ tsp pure vanilla extract

⅛ tsp salt (omit if using salted peanut butter)

¼ cup coconut flour

½ cup chocolate chips or chopped chocolate (for coating)

1 tsp coconut oil (optional, for smoother melting)

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Instructions

In a medium bowl, stir together the peanut butter, maple syrup (or honey), vanilla extract, and salt until smooth.
Mix in the coconut flour until a thick dough forms. If the dough is too sticky, add more coconut flour a teaspoon at a time.
Roll the dough into bite-sized balls and place them on a parchment-lined tray or plate.
Freeze the balls for about 20 minutes, until they firm up enough to dip.
While the balls chill, melt the chocolate and coconut oil (if using) in the microwave or over a double boiler until smooth.
Dip each ball into the melted chocolate using a fork, letting the excess drip off, then place them back on the parchment.
Chill the dipped balls in the fridge until the chocolate sets completely.
Store in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months.