If you’re a chocolate and peanut butter lover, you’re in for a treat! These No Bake Chocolate Peanut Butter Balls are rich, chewy, and so easy to make. With just 4 simple ingredients and no baking required, they come together in less than 5 minutes—perfect for satisfying sweet cravings any time of year, especially around the holidays!

Why You’ll Love This Recipe

• Only 4 ingredients – Quick, easy, and fuss-free.

• Naturally gluten-free – No refined flour or added sugars.

• Healthier than store-bought candy – No corn syrup or processed sugar.

• Customizable – Make them vegan, keto, nut-free, or add mix-ins for texture.

Whether it’s for Christmas cookie trays, afternoon snacks, or just a quick chocolate fix, these no bake peanut butter balls are always a hit in my house.

Ingredients You’ll Need

All you need are a few pantry staples:

• Peanut Butter (1 cup): Smooth, creamy peanut butter works best. Use almond butter or sunflower seed butter for a variation.

• Coconut Flour (¼ cup): Absorbs moisture and firms up the dough. You can swap in almond flour or oat flour, just use a little extra since they’re less absorbent.

• Maple Syrup (¼ cup): Adds natural sweetness and helps bind the mixture. Honey or agave also work well.

• Chocolate Chips (1 cup): I used semi-sweet chocolate chips, but feel free to use dark, milk, or sugar-free chips to match your preference.

Want to make it low-carb? Use keto maple syrup and sugar-free chocolate chips.

How to Make Chocolate Peanut Butter Balls

Step 1 – Prep:
Line a plate or baking sheet with parchment or wax paper.

Step 2 – Make the dough:
In a medium bowl, mix together the peanut butter, coconut flour, and maple syrup until smooth. If the mixture feels too dry or crumbly, add 1 tablespoon of milk or water at a time until a thick dough forms.

Step 3 – Shape:
Scoop and roll into 1-inch balls and place them on the prepared sheet. Freeze for 10 minutes to firm up.

Step 4 – Coat in chocolate:
Melt the chocolate chips in the microwave or using a double boiler. Using two forks, dip each chilled ball into the melted chocolate and coat completely. Let any excess chocolate drip off before placing back on the sheet.

Step 5 – Set:
Refrigerate the coated balls for about 20 minutes, or until the chocolate has fully set.

Tips & Variations

• Wet your hands: Slightly damp hands make rolling easier and less messy.

• Chill as needed: If the dough softens too much while shaping, pop it back in the fridge for 10–15 minutes.

• Make it nut-free: Swap peanut butter with sunflower seed or tahini.

• Add-ins: Mix in chopped nuts, mini chocolate chips, rice crispies, or coconut flakes for extra texture.

• Flavor boosts: A pinch of sea salt or splash of vanilla extract adds depth.

• Fancy finish: Roll the coated balls in shredded coconut, chopped pistachios, or cocoa powder for an extra touch.

Storage Instructions

• Fridge: Store in an airtight container in the refrigerator for up to 2 weeks.

• Room Temperature: Okay for up to 5 days if your kitchen isn’t too warm.

• Freezer: Wrap each ball in parchment paper and freeze in a zip-top bag or airtight container for up to 6 months.

Let thaw in the fridge before enjoying!

FAQs

Do I have to refrigerate chocolate peanut butter balls?
Not necessarily. They’re fine at room temp for a few days, but for best texture and shelf life, keep them chilled.

Why are my peanut butter balls too soft?
This usually happens if there’s not enough coconut flour to absorb the moisture. Chill the dough for 30 minutes, or mix in more coconut flour, a tablespoon at a time, until firm.

No-Bake Chocolate Peanut Butter Balls

These no-bake chocolate peanut butter balls are rich, satisfying, and incredibly easy to make! With just four ingredients and zero baking, they’re the perfect sweet treat for peanut butter lovers.

Prep Time: 5 minutes

Chill Time: 5 minutes + 20 minutes

Total Time: 10 minutes

Servings: 40 balls

Calories: 123 (per ball)

Ingredients

• 2 cups smooth peanut butter

• 3/4 cup coconut flour

• 1/2 cup maple syrup (or low-carb syrup)

• 2 cups chocolate chips (sugar-free, if keto)

Instructions

1. Prepare Tray: Line a large plate or baking tray with parchment paper. Set aside.

2. Make Dough: In a large mixing bowl, combine the peanut butter, coconut flour, and maple syrup. Mix until a thick dough forms. If the mixture is too dry or crumbly, slowly add water or milk—1 tablespoon at a time—until you can form dough balls easily.

3. Form Balls: Roll the mixture into small balls using your hands, and place them on the prepared tray. Freeze for 10 minutes to firm up.

4. Melt Chocolate: While the balls are chilling, melt your chocolate chips in the microwave or using a double boiler until smooth.

5. Coat in Chocolate: Remove the balls from the freezer. Use two forks to dip each ball into the melted chocolate, ensuring full coverage. Let excess chocolate drip off before placing the coated balls back on the tray.

6. Chill Again: Refrigerate for about 20 minutes, or until the chocolate shell is set.

Tips & Substitutions

• Nut-Free Option: Use sunflower seed butter instead of peanut butter.

• Keto Version: Swap maple syrup for a keto-friendly syrup and use sugar-free chocolate chips.

• No Coconut Flour?: Substitute with almond flour—start with 1 cup and adjust as needed.

Storage

• Refrigerator: Store in an airtight container in the fridge for up to 2 weeks.

• Room Temp: Will keep for up to 5 days if you plan to eat them soon.

• Freezer: Wrap in parchment paper and store in a freezer-safe container for up to 6 months. Thaw in the fridge before serving.

Nutrition (Per Ball):

• Calories: 123

• Carbs: 13g

• Net Carbs: 11g

• Protein: 4g

• Fat: 7g

• Fiber: 2g

• Sugar: 7g