Name: Healthy Peanut Butter Balls
Prep time: 15 min
Total time: 45 min
Ingredients: ¾ cup all-natural peanut butter; ¼ cup honey ((or maple syrup)); ⅓ cup coconut flour ((see notes)); 4 ounces dark chocolate chips; flaky sea salt ((optional topping))

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If you love peanut butter and chocolate, you’re going to love these healthy peanut butter balls. They remind me of buckeyes (peanut butter truffles coated in chocolate), but this version is sweetened with honey rather than powdered sugar and has extra fiber in each bite.

The secret to the high-fiber center is coconut flour. If you keep almond flour on hand, that should work here, too! But you’ll need to use a little more in that case, since coconut flour is quite absorbent.

The resulting peanut butter balls don’t taste like coconut. Instead, they have a tender peanut butter center and crispy dark chocolate shell. These are best served chilled from the fridge for maximum crunch!

⭐⭐⭐⭐⭐ Featured Review

“My daughter and I made these when we had company coming for dinner and we couldn’t stop eating them!” – Annette

peanut butter ball with bite removed on a pan.

Ingredients You’ll Need

Peanut Butter. Use all-natural peanut butter that needs to be stirred when you first open the jar. I think salted peanut butter tastes best, but if you use unsalted nut butter, you can add a pinch of salt to the filling. You can also use chunky peanut butter if you prefer a crunchy center.
Coconut Flour. I measure coconut flour by scooping it into the container and swiping off the excess for a level measurement. It’s very absorbent, so just a little bit goes a long way! See the recipe notes below if you need to make a substitution.
Honey. I think peanut butter and honey pair perfectly flavor-wise, but you can use maple syrup if you prefer.
Dark Chocolate Chips. I’ve learned through experience that dark chocolate melts much more smoothly than semi-sweet chocolate chips. (I used 67% dark chocolate in these photos.) If your chocolate is thick when melted, add a teaspoon of coconut oil to thin it out.
Flaky Salt. I always keep Maldon salt on hand for a flaky topping. It’s perfect on these peanut butter balls! (But optional.)

peanut butter, coconut flour, chocolate chips, and honey labeled in measuring cups.

How to Make Healthy Peanut Butter Balls

Step 1:

In a large bowl, combine the peanut butter, coconut flour, and honey. Add a hefty pinch of salt if using unsalted peanut butter. Stir well until the mixture looks smooth and thick. It will continue to thicken slightly as it rests, thanks to the coconut flour.

Line a pan with parchment paper, then use a tablespoon to scoop the dough onto the prepared surface. Repeat with the mixture until you’ve made as many balls as possible. (I usually get about 15 tablespoon-sized balls from this batch.)

Place the pan in the freezer for 20 minutes to firm up the balls.

Note: The peanut butter dough is slightly soft to work with, so don’t be surprised if your peanut butter balls flatten slightly on the pan. (They may look oval-like rather than perfect balls.) You can prevent this by chilling the dough in the freezer for 10 minutes before scooping; I did not do that in the photos, so you can see what they look like without that extra step.

peanut butter and coconut flour mixed and rolled into balls.

Step 2:

While the peanut butter balls are in the freezer, create a double boiler to melt the dark chocolate chips. Fill a small saucepan with 1-inch of water and bring it to a boil over high heat. Add the chocolate chips to a heat safe bowl that fits snugly over the saucepan.

Let the steam from the boiling water gently melt the chocolate chips. This is my favorite method for melting chocolate, because you can’t burn the chocolate like you might in the microwave. (But if you must, use the microwave in 30-second intervals and stir often until melted.)

Remove the peanut butter balls from the freezer and dip each one in the melted chocolate. Repeat until all of the balls are coated. Sprinkle flaky salt on top, while the chocolate is still wet, if you’d like a salty topping.

melted chocolate in a saucepan and peanut butter balls dipped in it.

Serving & Storage Tips

As soon as all of the balls have been coated in chocolate, return the pan to the freezer. The chocolate should firm up in 10 minutes. Then these are ready to enjoy!

Serve these healthy peanut butter balls chilled, as they will soften significantly if you leave them at room temperature for too long. They should keep well in the fridge for up to 2 weeks, or you can freeze them for up to 3 months in an airtight container.

Healthy Peanut Butter Balls

4.93 from 28 votes

These healthy peanut butter balls are inspired by buckeyes, but they're naturally sweetened with honey rather than powdered sugar. The peanut butter centers also have extra fiber, thanks to the addition of coconut flour. (If you don't have this, don't worry; almond flour will work, too.) The resulting treat is downright decadent, so these will disappear before you know it!

prep15 mins Cool time:30 mins total45 mins

Servings:15

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Ingredients

¾ cup all-natural peanut butter
¼ cup honey (or maple syrup)
⅓ cup coconut flour (see notes)
4 ounces dark chocolate chips
flaky sea salt (optional topping)

Instructions

In a medium bowl, mix together the peanut butter, honey, and coconut flour. Stir until a dough forms that is easy to handle and roll into balls.
Scoop the dough by tablespoons and roll the dough between your hands to make balls. Place the balls on a pan lined with parchment paper, then put them in the freezer to set until firm, about 20 minutes.
When the peanut butter balls feel firm to the touch, melt the chocolate. (I use a double boiler to do this on my stove, but you can use the microwave if you prefer in 30 second intervals.)
Remove the peanut butter balls from the freezer, and dip each one into the melted chocolate mixture, coating each one thoroughly. Top the chocolate with a sprinkle of coarse sea salt, if desired. (Work quickly, as the chocolate will harden soon.) Return the chocolate-covered balls to the parchment paper. The chocolate should start to harden right away, but you can place them in the fridge or freezer to set completely.
Serve cold, from the fridge to keep the chocolate firm. These should keep well in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 3 months.

Video

Notes

Nutrition information is for 1 of 15 balls, assuming you use every drop of melted chocolate. (I usually have at least a tablespoon leftover.) This information is automatically calculated using an online ingredient database, so it’s just an estimate, not a guarantee.

Coconut Flour Note: I tested this with Bob’s Red Mill brand coconut flour; other brands might vary slightly. You can add another teaspoon of coconut flour and stir again if the dough isn’t thick enough. If you’d like to use almond flour instead, you can use 3/4 cup of that instead of the coconut flour.

Chocolate Note: I used 67% dark chocolate chips in these photos. I’ve learned over time that the darker the chocolate is, the smoother it melts, with a drippy consistency. If you use semi-sweet chips as the chocolate coating, you might want to thin it with a teaspoon of coconut oil to make it easier to work with.

Nutrition

Author: Megan Gilmore

Course: Dessert

Cuisine: American

Keyword: healthy peanut butter balls

More Recipes to Try

Healthy Peanut Butter Eggs
Chocolate Peanut Butter Hearts (for Valentine’s Day)
Peanut Butter Banana Muffins
Banana Peanut Butter Smoothie

If you try these healthy peanut butter balls, please leave a comment and star rating below to let me know how you like them.