These Healthy Chocolate Peanut Butter Balls are made with just a handful of ingredients that you might already have on hand, and remind me of the “buckeyes” my family makes around the holidays.
Crunchy Peanut Butter Balls
The peanut butter balls I grew up eating were made with crisp rice cereal for an addictive crunchy center, but when I first made this recipe my family was eating grain-free, so we used crunchy peanut butter instead, for a similar crunch.
You can use smooth peanut butter if you’d prefer that. These are delicious either way!
Honey replaces the powdered sugar called for in traditional recipes, and fiber-rich coconut flour helps to balance blood sugar for a healthier dessert option. If you’d prefer to use almond flour, be sure to check the notes below the recipe.
I like to add a little coarse sea salt on top of these peanut butter balls to boost their flavor, but be sure to add it quickly when you dip the balls into the melted chocolate, as it will harden quickly. (The salt will only stick to melted chocolate.)
There is still a bit of refined sugar in the chocolate used for the coating, but if you use a dark chocolate (70% or darker) it’s pretty minimal. You can make a homemade chocolate coating, if you prefer, just keep in mind that a homemade chocolate will melt much faster at room temperature.
These HEALTHY CHOCOLATE PEANUT BUTTER BALLS are sweetened with honey instead of powdered sugar, and are quick & easy to make!
- 3/4 cup natural peanut butter (smooth or crunchy)
- 1/4 cup honey (or maple syrup for vegans)
- 1/3 cup coconut flour
- pinch of sea salt
- 4 ounces dark chocolate (about 1 heaping cup of dark chocolate chips)
- coarse sea salt , for topping (optional)
- In a medium bowl, mix together the peanut butter, honey, coconut flour, and salt. Stir until a dough forms that is easy to handle and roll into balls. You can add another tablespoon of coconut flour to the mixture, if needed to get the right texture for rolling.
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.
Per Serving: Calories: 112, Fat: 7g, Carbohydrates: 9g, Fiber: 1g, Protein: 3g
- You can make this recipe using almond butter or sunflower seed butter instead of peanut butter, if you prefer.
- If you don’t want to use coconut flour in the recipes, I’ve successfully used 3/4 cup blanched almond flour in its place.
- For a vegan dessert, swap the honey for maple syrup instead.
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