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Healthier Peanut Butter Balls

I hope you’re not sick of peanut butter + chocolate desserts yet.

Because these are seriously good.

When trying to come up with a special chocolate-covered treat for Austin, I knew I wanted to tackle one of his favorite desserts of all time–> Peanut Butter Balls! His mother usually makes them for us each year around Christmas, but after some recipe research, I found it a little disturbing that the original version calls for adding shaved paraffin wax to the melted chocolate. Eew.

Keeping in our grain-free ways, I decided to tackle a healthier peanut butter ball, this time using a crunchy peanut butter to replace the “crunch” of rice cereal, and a combination of fiber-rich coconut flour and honey instead of powdered sugar.

The result is actually better than the original! And wax-free.

Healthier Peanut Butter Balls
makes about 20 pieces

adapted from this recipe

Ingredients:

Peanut Butter Filling:

3/4 cup natural crunchy peanut butter (preferably organic)
1/4 cup honey (*see note below for a sugar-free option)
1/2 cup coconut flour
pinch of sea salt

Chocolate Coating:

4 oz. dark chocolate, melted
1 teaspoon coconut oil

*Note: For a sugar-free option, use liquid stevia to taste, and reduce the coconut flour.

Directions:

In a medium bowl, mix together the peanut butter, honey and a pinch of sea salt. Add in the coconut flour gradually– starting first with a 1/4 cup, then adding it in a tablespoon at a time until a “dough” forms. I ended up using a 1/2 cup of coconut flour, but it may vary depending on the texture of your peanut butter.

Using a cookie scoop, drop the dough by rounded tablespoons onto a pan lined with parchment paper. (Roll with your hands to make them smooth, if you like.) Place them in the freezer to set for 30 minutes.

After 30 minutes, melt the chocolate together with the coconut oil. (I used an oven-safe bowl– 5 minutes at 400F– but any method works!)

Remove the peanut butter balls from the freezer, and dip each one into the melted chocolate mixture, coating each one thoroughly. Return the chocolate-covered balls to the parchment paper to set.

There will inevitably be some areas that won’t get covered (where your fingers touched), so feel free to spoon some extra chocolate over the tops when they’ve all been dipped!

You can never have too much dark chocolate.

Return the balls to the freezer to set for another 30 minutes, then serve. They are delicious when served cold, or at room temperature!

I recommend storing them in the fridge or freezer for longer shelf-life. Not that they’ll last that long.

4.9 from 8 reviews
Healthier Peanut Butter Balls
Author: 
Prep time: 
Total time: 
Serves: 20
 
Healthier peanut butter balls, made with crunchy peanut butter to replace the "crunch" of rice cereal, and a combination of fiber-rich coconut flour and honey instead of powdered sugar.
Ingredients
  • For the Peanut Butter Filling: ¾ cup natural crunchy peanut butter (preferably organic)
  • ¼ cup honey (*see note below for a sugar-free option)
  • ½ cup coconut flour
  • pinch of sea salt
  • For the Chocolate Coating:4 oz. dark chocolate, melted
  • 1 teaspoon coconut oil
Instructions
  1. In a medium bowl, mix together the peanut butter, honey and a pinch of sea salt.
  2. Add in the coconut flour gradually-- starting first with a ¼ cup, then adding it in a tablespoon at a time until a "dough" forms. I ended up using a ½ cup of coconut flour, but it may vary depending on the texture of your peanut butter.
  3. Using a cookie scoop, drop the dough by rounded tablespoons onto a pan lined with parchment paper. (Roll with your hands to make them smooth, if you like.) Place the balls in the freezer to set for 30 minutes.
  4. After 30 minutes, melt the chocolate together with the coconut oil. (I used an oven-safe bowl-- 5 minutes at 400F-- but any method works!)
  5. Remove the peanut butter balls from the freezer, and dip each one into the melted chocolate mixture, coating each one thoroughly. Return the chocolate-covered balls to the parchment paper, and set in the freezer for 30 minutes before serving.
  6. I recommend storing them in the fridge or freezer for longer shelf-life.
Notes
*For a sugar-free option, use liquid stevia to taste, and reduce the coconut flour.

If you’re not a peanut butter fan, feel free to use any nut-butter you like! I imagine a cashew or almond butter variation would be absolutely delicious (and would be properly combined, to boot!). The combinations are endless.

Enjoy!

80 comments to Healthier Peanut Butter Balls

  • Oh my gosh, my girlfriend is going to freaking LOVE these.

  • Wow these look awesome! I can’t believe the original recipe called for wax – that’s gross!! In my mind, wax is ok in 3 places: on cars, candles, and for personal grooming. Not food! Definitely keeping this recipe tucked aside for my next potluck!

  • I don’t think that I could ever get sick of the peanut butter/chocolate combo! You could post 50 more and I’d still be drooling. :)

  • Are you kidding, that’s one of my favorite combinations..if not my favorite!! Love your creativity..you are definitely in your flow..love it! xo

  • Peanut butter + chocolate = the way to my heart! I can’t wait to try these!!

  • starting a detox, will these last in the freezer till afterwards?
    :)

    T

  • So glad I found your blog, and these little gems! Can’t wait to try ‘em =)

  • Erin W.

    There can never be too many pb/chocolate desserts…and buckeyes are one of my favorites (buckeyes…that is what they are called here in Ohio). Yours sound so much healthier, and I’ve been trying to figure out uses for the bag of coconut flour I have.

  • Becky

    Yes Erin these are close to what we also call BUCKEYES, not sure if it’s regional or what (here in SE Michigan close to Ohio border). I use a toothpick to pick up and dip the balls in the chocolate and dip them about 3/4 of the way, leaving a small circle open at the top, then you don’t touch them and use less chocolate, and its a bit decorative with the peanut butter showing through the top. That style of “dipping” makes it look like a “buckeye” which is a nut that grows on a buckeye tree :) (my buckeye recipe doesn’t include wax, but a WHOLE lot of powdered sugar)

  • These look delicious! I’d love to try them with almond butter. I don’t have any coconut flour, and I’m a new baker, do you think I could sub for coconut flour with something else?

    • Coconut flour is pretty unique in its absorbent qualities, so I’m not sure if it can be substituted and yield the same results. However, I think almond flour or meal might be worth a shot!

      If it works for you, please come back and let us know! :)

  • Tracy

    I finally got around to making these peanut butter balls and they are very good! The peanut butter and honey are great together and you really don’t taste the coconut flour (you can taste the coconut oil in the chocolate coating mixture which I really liked). I tried to save on measuring devices at the end and just eyed the chocolate and coconut- do not do that. I must have been way off as my chocolate coating was very runny. It was still delicious but for me the more chocolate the better.

  • hi, your blog is great, can i substitute dessicated coconut for the flour.

    thanks,

    Helen

  • Kellie

    Does it have to be crunch peanut butter or would creamy work?

  • Laurie

    Any substitution ideas for the coconut flour and oil? I have a relative with a coconut allergy.

  • Robin

    Try using a skewer or toothpick instead of a spoon. It’s easier to hide the poke and doesn’t ruin the shape :)

  • Stephanie

    Hi there, I just tried these little goodies! They are great. I substituted the honey for Algave Nectar and found that a few seconds later the peanut butter was firming up! Perfect. I did not even need the coconut flour, although I had some ready. I put my dried coconut in the mill and it came out pretty gooey. I added some to the first batch but not to the second. Both came out wonderfully! Thank you so much for your recipe!

  • Stephanie

    So, basically if you use algave nectar you don’t need the coconut flour.

  • […] Healthier Peanut Butter Balls. I used to LOVE peanut butter balls growing up so when I saw this healthier version, I knew I had to try them.  […]

  • Lauren

    Wow I’m so happy I came across this recipe of yours. PB balls are one of my mom’s go to recipes that EVERYONE loves. I would’ve never thought a healhty substitution was possible. Thanks for coming up with this, can’t wait to make them this way now :)

  • […] spent the weekend making peanut butter balls (healthified of course!) with this awesome recipe, peppermint bark, and attending an Ugly Christmas Sweater party. Except I wore a turtleneck with […]

  • tammie

    Just made these with my PB2(powdered peanut butter 2TBS 45 caloriesand 13 fat calories) I LOVE this stuff and Im so happy to have found this site Thank you!!

  • Kelsey

    Oh. My. Goodness. These are so delicious. I can’t get enough of them and either can my roommates and friends. Overall I can’t get over this website!! It’s so hard to find simple healthy versions of food and this site has been my go to for weekly meals.

  • Stephanie

    I bet these would be even better (if that’s possible) with a sprinkling of course sea salt on top, YUM!

  • I was wondering…my boyfriend doesn’t like dark chocolate (I know I don’t get it), do you have a good “milk” chocolate recipe that I could use for the coating? I’m wondering if adding coconut milk would work? Any ideas?

  • I made these last night for my boyfriend and he loved them! Thanks for the recipe:)

  • Cindy

    Hi Megan,

    My Daughter, Marion has me hooked on Paleo lifestyle. Well anyways, She had a party and pulled out some yummy no bake chocolate cookies that had pumpkin seeds in them. OMG, were they good, the link she sent me had your website I have searched and I can’t find the recipe.

  • Elizabeth

    Do you think I could substitute maple syrup for the honey in this recipe?

  • Jessica

    This recipe is delicious. My husband loved them. He loves dark chocolate peanut butter cups. I didn’t feel guilty treating him to these like I do when I buy him peanut butter cups from the store. I use a odorless tasteless coconut oil for cooking. I did use honey since I didn’t have maple syrup. Thank you again for another wonderful recipe.

  • Amy

    Just curious cause all of this is new to me….what type of dark chocolate do you use?

    • I usually use the 70% dark chocolate chunks from Whole Foods. If they’re not available, any dark chocolate should work, but to keep the sugar and milk content reasonable, I recommend sticking to 70% or darker varieties.

  • Ashley

    I have made these peanut butter balls before and loved them. My mom used to make pb balls when I was a kid and then I used to make them as well. My old recipe called for shortening in the chocolate and a TON of powdered sugar with the peanut butter. When I found this recipe I was so excited because I thought I’d never be making pb balls again. This weekend I made them again, half with cashew butter and half with almond butter. OMG the cashew butter ones were fabulous! The almond butter ones were excellent too, but the cashew ones were my fav. I made the butter mixture pretty soft so they would be more like patties instead of balls by adding just enough coconut flour to be able to pick them up and shape them. That way they were super creamy in the middle, and they were! Almost marshmallowey. :) Think I’ll have to make them again next weekend for easter. Darn. ;) I’ll do egg shaped patties.

  • Alicia

    Any idea about how many calories one would have?

  • Linda

    Oh my gosh! I have a child living with me that never wants to eat dinner. These will be wonderful as a bribe! Eat all your dinner and I will share PB balls with you!

  • Maria

    I made these with my twin sister for my family for Easter! We used butter instead of coconut oil for the coating, cause we’re not dairy free. We made them very large and in egg shapes. It took two separate coatings in chocolate to get the proportions right. We made a mess and had tons of fun. Thanks!

  • I made these for my mother in law yesterday but shaped them like little hearts. I used Himalayan salt and got a nice salty taste, a delightful suprise. Also, almonds sprinkled on top was a nice look.
    Thank you for a great, easy receipe! I have a picture if you would like….
    Cheers to healthy treats;)

  • Tori

    Hi Megan! Just wondering if I can substitute coconut oil with grass fed butter like your peanut butter cups? Thanks! Love the recipes!

  • thanks for sharing this recipe ! its my ultimate fav snack-

    i love the hint of coconut i taste when i use the oil

  • Connie

    There are no words in the English language sufficient to describe how much I love peanut butter and chocolate! Seriously. In the absence of Reese’s peanut butter cups, I’ve sat with a jar of peanut butter and a bag of chocolate chips and…well, you do the math. Peanut butter balls are my favorite Christmas treat. Since going Paleo, I’ve found great substitutions for things like pizza crusts, tortillas…etc. But I’ve sorely lamented a substitute for my beloved peanut butter / chocolate combo. Until running across this recipe. These. Are. So. Good. I tried this recipe today, and it’s perrrrrrrrrrrrrrfect! Thank you, thank you, thank you! It’s my birthday, and I’m subbing these for cake! LOL

  • […] the barbecue, but also gluten and dairy free. Luckily, the blogosphere came to my rescue with these amazing chocolate peanut butter ball deserts. I used dark chocolate with no milk in it, and otherwise followed the directions on here! […]

  • Jennifer

    Thank you for this recipe! I just made a batch of these for my sweet tooth. They are delectable!

  • Mary

    These PB treats are great!! Used a couple tablespoons of tapioca flour instead of coconut flour and used enjoy life’s dark chocolate bars for the coating and did not add the oil. Will be making these again. Thank you for your recipes and keep up the great work ;)I have a wheat and cow’s milk allergy and coming across your site a couple weeks ago has helped me eat foods I thought I couldn’t.

  • Nicky

    Could I use almond meal or even finely chopped pats instead of coconut flour?

  • Loralie

    Hi! You mentioned that Stevia can be used. How much of the coconut flour should I use should I use stevia? Thank you!

    • lynne

      I love PB and chocolate together so I can’t wait to try this recipe. I would like to use liquid stevia so I was wondering if anyone could tell me how much to use in place of the honey?

  • Jill

    These peanut butter balls are incredible! My family hates it when I make “healthy” versions of their favorite treats. This time they didn’t even know the difference AND they keep asking for more! They get depressed when they look in the fridge and there are no peanut butter balls. :) Making another batch right now. I didn’t have coconut flour so, as Mary mentioned above, I used tapioca flour and it’s awesome…taste, texture, everything, very good! Thank you so much. Another great one!

  • […] found the original recipe over at Detoxinista and adjusted it slightly to cut out the store-bought chocolate (dairy/sugar). It’s a great […]

  • Jennie

    These were our valentine treat and there were a hit with the entire family, I could not fine coconut flour in the store or unsweetened coconut to grind into flour. My friend had almond flour so I used that and it was fine, I want to make again with the coconut flour. Thanks for the great recipes

  • April

    I wasn’t sure how these would taste but OH MY…they really are delicious! Thank you so much!

  • Natalie

    Wanted to know if you had the nutritional breakdown. :]

  • […] the barbecue, but also gluten and dairy free. Luckily, the blogosphere came to my rescue with these amazing chocolate peanut butter ball deserts. I used dark chocolate with no milk in it, and otherwise followed the directions on here! […]

  • Bekh

    Just a tip for the chocolate dipping process, if you put the balls in the freezer to firm up and then dip them in the chocolate using a skewer, keeps the chocolate off your hands (but licking them is half the fun!) and its less messy in general. Can’t wait make these!

  • […] starting off the picks for the week is a healthier version of peanut butter balls! These feature honey instead of sugar, among other […]

  • Chloe Diego

    Mmmm I just made these. They were so delicious and easy to make!! Thank you!

  • Nancy Josue

    I made these with wheat flour since that was all I had at the moment and they still turned out soooooo delicious. I’ve already made three or four of your other recipes and each time I’m so happy. I also like things that call for few ingredients and take a small amount of time and your recipes are perfect for that! Thank you for sharing!!!

  • Erica

    WOW! I absolutely LOVE that these are a good healthy alternative. Fiber and protein even in the coconut flour! AND they taste amazing. Made these for my boyfriend’s family yesterday and my family today for Thanksgiving. SUCH a big hit. Thank you so much for caring about what ingredients goes into these. They are much appreciated.

  • pam

    I’m always confused when a recipe calls for chocolate cos we only have raw cacao powder. :) I read you get yours from whole foods; Is the chocolate you’re using this recipe Baking and/or non-sweetened chocolate, or a pre-sweetened chocolate? Thank you for enlightening me! :)

  • Alecia

    If you use stevia instead of honey, how much stevia should you use? I would really like to make these sugar free.

  • Lalita

    Hi, Thank you so much for sharing this. I have been making a version every Christmas for years and recently decided to go of all grains. I was only thinking this week i wonder if there is a healthy version and voila!!
    To coat the balls in chocolate, I use a plastic splade and take out the prongs in the middle. The balls fit perfectly on there and you can dip in the chocolate and let the drips fall away.

  • Corrie

    In all my years of making Buckeyes, that’s what we call them in Ohio, I’ve never heard of adding wax. That’s so gross
    I’m a huge fan of coconut everything and use both coconut flour and coconut oil regularly. Thanks for a new twist on a old favorite recipe, regular buckeye candies are loaded with powdered sugar but then again they’re irresistibly delicious as well! ♡

  • Kelly

    Hi Megan, This recipe looks Awesome. For easy coating of chocolate I would in cert tooth picks before freezing. Then once frozen dip balls in chocolate and re-freeze,remove tooth picks before serving :-)

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