Healthier Peanut Butter Balls

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

peanut butter ball on a plate with a bite taken out of itBecause 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.

mixing peanut butter batter and shaping it into ballsUsing 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.

peanut butter batter dipped in chocolate and placed on a panThere 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!

drizzling chocolate on peanut butter ballsYou can never have too much dark chocolate.

peanut butter balls on a cookie sheetReturn 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.

4.89 from 9 votes
Print
Healthier Peanut Butter Balls
Prep Time
1 hrs
Total Time
1 hrs
 

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.

Course: Dessert
Servings: 20
Calories: 60 kcal
Author: Detoxinista.com
Ingredients
  • For the 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
  • 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 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.
  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.
Recipe 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!

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Comments

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 🙂

Rebecca

Use a toothpick to dip the balls into the chocolate so that you don’t get your fingers on them.

mallory

So glad for this recipe b/c it sounds like you replaced the exact recipe I grew up on too! Can’t believe how unhealthy our recipe was growing up! Happy Holidays!

Natasha

I made these using crunchy Sunbutter. We have a peanut allergy. I also used the Enjoy Life Dark chocolate morsels. I followed the rest of the recipe exactly. They were delicious!

potato

AWESOME

Colleen

These are so good and easy! I did need to use a bit less coconut flour, I love your peanut butter eggs even more!

S

These look so yummy I have to try them! I will be substituting chocolate protein powder for the flour & maybe adding some flax, maca powder & a fibre blend

Maria

This was delicious! I substituted maple syrup for the honey, and if you do this, definitely use a less amount! I also mixed peanut butter and almond butter, superb. Thanks for the recipe!

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