Healthy Peanut Butter Balls

peanut butter ball with bite removed on a pan.

Healthy Peanut Butter Balls

Course: Dessert

Cuisine: American

Keyword: healthy peanut butter balls

Prep Time: 15

Cool time:: 30

Total Time: 45

Servings:

Calories: 151kcal

Author: Megan Gilmore

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!

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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