If you're looking for a more wholesome twist on a classic chocolate peanut butter treat, you'll love these Healthier Chocolate Peanut Butter Balls. They're dairy-free, gluten-free, and made without refined sugar, but still creamy, rich, and sweet. Whether you're filling a holiday cookie tray, prepping for a party, or just keeping a stash in the freezer for those sugar cravings, these no-bake bites are simple, decadent, and delicious.
Chocolate peanut butter balls are a great option during the holidays for parties or gifting, but I also love them year-round for a healthier treat. I often find myself craving peanut butter cups, and these are a much healthier but equally delicious alternative. If you need help finding dairy-free chocolate to make them, see my suggestions below, or check out my free guide to dairy-free chocolate.
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Why You'll Love This Recipe
- Healthier ingredients - no dairy, gluten, or refined sugar
- Easy and no-bake - under 20 minutes of hands-on time
- Holiday-ready - great for Christmas, dessert trays, or Halloween treats
- Great for make-ahead or meal prep - prep and freeze them for up to 3 months
Ingredients You'll Need
If you've ever checked the label on store-bought chocolate peanut butter treats, you know they're loaded with additives, preservatives, and refined sugars. This homemade version gives you the same sweet, chocolatey flavor with cleaner ingredients. Just choose a natural peanut butter and dairy-free chocolate without refined sugar, and you'll have a wholesome treat everyone can enjoy. Here's what you'll need:
- Natural peanut butter (unsweetened, creamy, and oily works best)
- Pure maple syrup (for natural sweetness)
- Vanilla (to add flavor depth)
- Superfine Almond Flour (helps thicken and bind)
- Dairy-free chocolate chips (brands like Hu, Just Date, and Lily's are dairy-free and refined sugar-free. If you're more concerned about them being dairy-free and not worried about refined sugar, try Enjoy Life chocolate morsels)
How To Make Chocolate Peanut Butter Balls
Step 1: Stir together the peanut butter, maple syrup, flour, and vanilla.
Step 2: Roll the mixture into even-sized balls and freeze for 1 hour.
Step 3: Melt the chocolate and mix until smooth. Dip the balls into the chocolate one at a time, covering all sides.
Step 4: Place them on a parchment-lined cookie sheet and freeze for about 10 minutes or until hardened.
I like to use a fork to dip the peanut butter balls into the chocolate because it allows the excess chocolate to drip off back into the bowl. Place the peanut butter ball on top of the fork, and gently guide it through the chocolate. (see the video below)
Storage
- Store in an airtight container in the fridge for up to one week
- Freeze for up to 3 months. They taste amazing straight from the freezer, or you can let them thaw at room temperature for 10 minutes to warm up a bit.
Making These For Holidays
You can easily decorate these for the holidays with some naturally colored sprinkles and pack them in a festive candy box for gifts. They also work with white chocolate, and a sprinkle of red and pink heart-shaped sprinkles is perfect for Valentine's Day.
Frequently Asked Questions
If your chocolate is too thick, it may have a low oil content. Try stirring in a teaspoon of melted coconut oil, and that should thin it out for you.
Other recipes use heaps of powdered sugar and butter. This version skips the refined ingredients and uses pure maple syrup for natural sweetness. While it’s still a source of sugar and carbs, maple syrup has a lower glycemic impact than white sugar and also provides trace minerals and antioxidants.
You'll want to look for natural peanut butter without any sugars or additives. The one I use contains only peanuts listed in the ingredients, and the jar is oily.
If the peanut mixture is dry and not sticking together, your peanut butter may not have been oily enough. Try adding a small splash of oil from the jar, or a small teaspoon of melted coconut oil.
This can happen if there's too much oil in your peanut butter. Try adding a teaspoon or two of almond flour until it sticks together and has a cookie-dough-like texture.
More Healthier Desserts To Try
Looking for other recipes like this? Try these:
Healthier Chocolate Peanut Butter Balls
Ingredients
- ⅔ cup smooth peanut butter oily, see notes above for tips
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- ¼ cup superfine almond flour
- ½ cup dark chocolate chips heaping, see recommendations above
Instructions
- Stir together the peanut butter, syrup, vanilla, and flour in a medium-sized bowl until well combined. It should stick together and be smooth and creamy. If it seems dry, add a splash of oil from the peanut butter. If you're peanut butter isn't oily, try adding a teaspoon or two of melted coconut oil or avocado oil.
- Roll the mixture into 16 evenly sized balls. Put them on a small baking sheet lined with parchment paper that fits in your freezer. Set the baking sheet flat in your freezer for 1 hour to harden up.
- Melt your chocolate in a double boiler, or in the microwave for about a minute and a half. You'll want to do this in 30 second increments, stirring in between each, to ensure the chocolate doesn't burn. The chocolate should be melted and completely smooth with no lumps.
- Dip your balls one by one in the chocolate, coating them on all sides. I like to use a fork to do this, to let the excess chocolate drip off back into the bowl easily.
- Put your balls on the parchment-lined baking sheet, then pop them back into the freezer for about ten minutes to set, or until the chocolate is completely hardened.
- Store the chocolate balls in an airtight container in the fridge for a week, or in the freezer for up to 3 months.
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