Better Than Reese’s
If you’ve ever had a peanut butter cup and thought, “I wish I could make this at home without the junk,” you’re in the right place. These homemade peanut butter chocolate-dipped balls are rich, creamy, and made with real, simple ingredients you can feel good about. No candy molds. No fuss. Just mix, roll, dip, chill—and try not to eat them all in one sitting.
These Healthy (ish) No-Bake Peanut Butter Balls have become my go-to when I want something sweet but don’t want the overly processed aftermath.
Ingredients You’ll Need
1/2 cup natural peanut butter
2 tbsp pure maple syrup
2 tbsp coconut flour, oat flour, or heat-treated all-purpose flour
1 cup dark or milk chocolate chips (dairy-free if needed)
1 tbsp coconut oil
Storage Tips
Store your peanut butter balls in an airtight container in the fridge for up to one week or stash them in the freezer for up to 2 months. Honestly I prefer them straight out of the freezer. They’re firm, fudgy, and a hit that sweet tooth just right. No thawing needed.
Healthy (ish) No-Bake Peanut Butter Balls
Ingredients
- 1/2 cup natural peanut butter
- 2 tbsp pure maple syrup
- 2 tbsp coconut flour, oat flour, or heat-treated all-purpose flour
- 1 cup dark or milk chocolate chips (dairy-free if needed)
- 1 tbsp coconut oil
Instructions
1. Prep the flour (if using AP):
If using all-purpose flour, spread it on a baking sheet and bake at 350°F for 5–7 minutes to heat-treat it. Let it cool before mixing in. This step is key for food safety since raw flour isn’t meant to be eaten uncooked.
2. Mix the filling:
In a bowl, stir together the peanut butter and maple syrup until smooth. Add your flour of choice (coconut, oat, or cooled heat-treated all-purpose) and mix until a soft dough forms. You can add an extra spoonful of flour if it's too sticky.
3. Roll it up:
Scoop and roll the dough into small balls (about 1-inch). Place them on a parchment-lined tray and chill in the freezer for 15–20 minutes to firm up.
4. Melt the chocolate:
While they chill, melt your chocolate chips and coconut oil in the microwave (30-sec bursts) or on the stove stirring constantly until melted.
5. Dip & coat:
Use a fork to dip each ball into the melted chocolate. Let the extra drip off, then place it back on the tray.
6. Chill again:
Refrigerate or freeze until the chocolate is set—then enjoy!
Notes
For an added touch sprinkle one flakey sea salt before the 2nd chill time,
Storage Tips:
Store your peanut butter balls in an airtight container in the fridge for up to one week or stash them in the freezer for up to 2 months. Honestly I prefer them straight out of the freezer. They're firm, fudgy, and a hit that sweet tooth just right. No thawing needed.
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Check out out our No-Bake Peanut Butter Chocolate Bars
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