Chocolate Covered Peanut Butter Balls

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These Chocolate Covered Peanut Butter Balls bring together the irresistible combination of creamy peanut butter, lightly sweetened with pure maple syrup, and a crisp, indulgent coating of dairy‑free chocolate. Each bite delivers a satisfying contrast: the smooth, slightly salty peanut butter center gives way to a thin shell of rich, glossy chocolate that snaps pleasingly on the first bite. Whether you’re craving a midday pick‑me‑up, a post‑dinner treat, or a guilt‑free dessert to share with friends, these no‑bake confections are ready in under an hour and require minimal equipment. Made with wholesome pantry staples—peanut butter, coconut flour, and pure maple syrup—these bites offer plant‑based protein and healthy fats, making them a perfect snack for vegan, gluten‑free, or dairy‑free diets.

Preparation, Freezing, and Total Times

Preparation Time: 15 minutes of mixing and rolling.
Freezing Time: 30–45 minutes to firm up the peanut butter centers.
Total Time: Approximately 1 hour, including chilling.

Yield

Yields 12 peanut butter balls, each about 1 inch (2.5 cm) in diameter—perfect for portion control or sharing at gatherings.

Cuisine

Modern American no‑bake confection with vegan and gluten‑free sensibilities.

Full List of Ingredients

Peanut Butter Filling:

2/3 cup (160 g) creamy peanut butter, stirred to combine oil and solids
3 Tbsp (60 g) pure maple syrup
4–5 Tbsp (20–25 g) coconut flour, see notes
1/2 tsp pure vanilla extract
1/8 tsp fine sea salt

Chocolate Coating:

2/3 cup (120 g) dairy‑free chocolate chips (e.g., dark chocolate or semi‑sweet)
1/2 tsp coconut oil (optional, for shine and thinner coating)

Step‑by‑Step Cooking Directions

Combine the Filling: In a food processor or large mixing bowl, add the creamy peanut butter, maple syrup, vanilla extract, and sea salt. Blend or whisk until the mixture is homogeneous and silky smooth. Coconut flour acts as a binder; gradually add 4 tablespoons first, stirring between additions. If the peanut butter is loose or oily, increase to 5 tablespoons of coconut flour. You’re aiming for a dough that is soft, pliable, and holds its shape without sticking to your fingers.
Form the Balls: Scoop approximately 1 Tbsp (about 20 g) of dough per piece and roll between your palms to form smooth spheres. Arrange each ball on a baking sheet or plate lined with parchment paper. For uniform sizing, use a small cookie scoop or digital kitchen scale. Once you’ve rolled all the dough into balls, place the sheet in the freezer for 30–45 minutes, until each ball firms up and is easy to handle without becoming oily from your hands.
Melt the Chocolate: While the peanut butter centers chill, prepare the coating. In a double boiler—bowl set over gently simmering water—or in short bursts in the microwave (20 seconds at a time), melt the dairy‑free chocolate chips and coconut oil, stirring until completely smooth and velvety. Avoid overheating, which can cause the chocolate to seize. If the mixture becomes too thick, stir in an extra teaspoon of coconut oil or a teaspoon of neutral‑flavored oil to reach a dipping consistency.
Dip and Coat: Line a fresh baking sheet with fresh parchment paper. Using a fork or dipping tool, plunge each chilled peanut butter ball into the melted chocolate, ensuring it is evenly coated. Lift and tap gently against the side of the bowl to remove excess chocolate. Carefully transfer each coated ball to the prepared sheet. Work quickly but gently to prevent fingerprints or jagged edges; if the chocolate begins to cool too much, briefly reheat.
Set the Coating: Once all balls are coated, return the tray to the refrigerator for 15–20 minutes, until the chocolate is fully set and glossy. If you prefer a firm snap, allow them to chill for up to 30 minutes. Your Chocolate Covered Peanut Butter Balls are now ready to enjoy!
Serve and Enjoy: Remove from the fridge and let sit for 5 minutes at room temperature to take the chill off. Serve on a decorative platter or portion into small paper candy cups for effortless entertaining.

Nutritional Information (Per Ball, Approximate)

Calories: 120 kcal
Total Fat: 9 g (Saturated Fat: 3 g)
Sodium: 50 mg
Total Carbohydrates: 9 g (Fiber: 2 g; Sugars: 5 g)
Protein: 3 g

Serving Suggestions

Arrange on a dessert board alongside fresh fruit and nuts for a refined presentation.
Pair with a hot cup of coffee, chai tea, or almond milk latte as a mid‑morning treat.
Include in holiday cookie exchanges or lunchbox surprises for a homemade touch.
Serve after dinner with a dollop of whipped coconut cream and a dusting of cocoa powder.

Storage

Refrigerator: Store in an airtight container for up to 1 week; the chocolate remains firm, and the centers stay fresh.
Freezer: For longer storage, freeze in a single layer on parchment until solid, then transfer to a freezer‑safe bag for up to 3 months. Thaw in the refrigerator for 30 minutes before serving.

Cooking Tips

Consistency Check: If your peanut butter is extra oily, you may need a full 5 Tbsp of coconut flour. If the mixture is crumbly, stir in a teaspoon of coconut oil or maple syrup.
Smooth Dipping: Room‑temperature chocolate is easier to work with; if it cools and thickens, reheat gently in 10‑second microwave bursts.
No Splinters: Use a fork with tines spaced closely or specialized candy‑dipping tools to support the balls during coating.
Easy Cleanup: Fill a shallow dish with the leftover, slightly cooled chocolate and store in the fridge; once hardened, it peels off cleanly for reuse or snacking.

Nutritional Benefits

Protein & Healthy Fats: Peanut butter provides plant‑based protein, monounsaturated fats, and a wealth of vitamin E.
Fiber Boost: Coconut flour adds fiber, aiding in digestion and satiety.
Antioxidants: Dark, dairy‑free chocolate contains flavonoids and polyphenols linked to heart health.
No Refined Sugar: Sweetened naturally with maple syrup rather than white sugar.

Dietary Information

Vegan: No animal products; dairy‑free and egg‑free ingredients make these suitable for plant‑based diets.
Gluten‑Free: Coconut flour is naturally gluten‑free—ensure your chocolate and peanut butter labels confirm no cross‑contamination.
Refined Sugar‑Free: Uses pure maple syrup as the only sweetener.

Reasons Why You’ll Love This Recipe

Minimal Ingredients: Five pantry staples yield a gourmet‑tasting confection.
No Bake: No bulky machinery required; perfect even in the heat of summer.
Customizable: Swap almond or cashew butter, drizzle with white chocolate, or sprinkle sea salt.
Kid‑Approved: Fun to roll, dip, and decorate; a perfect weekend project with kids.
Make‑Ahead Convenience: Prepare in under an hour and enjoy treats all week or freeze for later.

Variations to Try

Chocolate Peanut Butter Swirl: Mix 2 Tbsp melted peanut butter into the chocolate before dipping.
Coconut Crunch: Roll balls in shredded coconut before coating for an exotic twist.
Spicy Kick: Stir a pinch of cayenne or chili powder into the peanut butter mixture for heat.
Nutty Center: Press a whole almond or pecan into each ball before freezing for added crunch.
Protein Power: Add 1 Tbsp of vanilla or unflavored protein powder to the filling for a post‑workout boost.

Comprehensive FAQ

Can I use natural, runny peanut butter?
Yes—just increase the coconut flour to 5 Tbsp to achieve a firm dough texture.
What if my chocolate seizes when melting?
Stir in a teaspoon of coconut oil or vegetable oil to loosen it; avoid overheating.
Is maple syrup required?
You can substitute agave nectar or brown rice syrup, though flavor and consistency may vary.
How do I prevent sugar crystallization in the meringue?
Ensure sugar is fully dissolved by adding it slowly and beating on medium‑high speed.
Can I dip these in white chocolate?
Absolutely—use high‑quality dairy‑free white chocolate chips for a striking contrast.
Why are my peanut butter balls oily on the outside?
The centers may be too warm; freeze thoroughly before dipping to minimize oil migration.
How do I store them at a picnic?
Pack in an insulated cooler with ice packs to keep the chocolate from melting.
Can I halve the recipe?
Yes—simply divide all ingredients by two, but use the full range of coconut flour measurement.
What size is each ball?
Approximately 1 Tbsp (20 g) of dough makes a perfectly bite‑sized 1 inch (2.5 cm) ball.
Can I air‑dry the coating instead of chilling?
For a softer shell, let the chocolate set at room temperature on parchment for 1 hour, then refrigerate briefly before serving.