These peanut butter truffles contain a creamy sweet PB center, coated with a dark chocolate shell, perfect as a high-protein, bite-sized snack. Plus, this recipe uses just a few ingredients and is dairy-free, gluten-free, vegan, with a refined sugar-free filling!
Creamy Sweet Chocolate Peanut Butter Balls
If you’re obsessed with peanut butter and looking for a treat that will stop you from sticking your spoon directly into the jar (guilty!), then these truffles are for you. They combine the creamy sweet nut butter with bittersweet dark chocolate for a delicious bite-sized treat. Perfect for portioning and having as a treat whenever cravings hit.
These are also a great high-protein snack, and – unlike many similar recipes online, this recipe contains a refined sugar-free filling. Rather than relying on confectioners’ sugar to help bind and thicken the peanut butter filling, this recipe instead relies on an unrefined sweetener for sweetness and coconut flour to thicken and bind the filling. The results are a healthier, ball-shaped version of Reese’s PB cups!
They are creamy, decadent, dairy-free, vegan, and still super simple (and quick!) to make. And did I mention that you can tweak the recipe slightly to make buckeye balls?
What Are Buckeye Balls?
Buckeyes are actually super similar to chocolate peanut butter balls, with just one difference. Unlike the general recipe, where the balls are entirely coated in the chocolate, buckeyes are only coated ¾ of the way into the chocolate. The result is a peanut butter candy that resembles the nut of the Ohio-native Buckeye tree and is popular in Ohio and nearby states.
Peanut Butter: The star ingredient – I use creamy peanut butter, though you can use whatever type you like, including chunky or natural. However, depending on the texture of your peanut butter, it may require slight tweaking of the ingredients to get the correct ‘rollable’ dough.
Maple Syrup: Feel free to substitute this for another liquid sweetener of your choice, such as rice malt syrup, brown rice syrup, date syrup, or agave.
Coconut Flour: This is used to bind and thicken the dough without the need for extra sweetness like confectioners’ sugar. You may also use almond flour or oat flour instead (though I haven’t tried either). I wouldn’t recommend general flours unless heat treated first, as consuming raw flour isn’t a good idea.
Vanilla Extract: You could also use vanilla bean paste.
Dairy-free Chocolate: Any dairy-free chocolate is fine for these PB chocolate balls – though, of course, use high-quality chocolate for best flavor. You can use chocolate chips or melt a chocolate bar. Use a sugar-free option for low-carb, keto-friendly, completely refined sugar-free peanut butter truffles.
Coconut Oil (optional): Will help to get the correct dipping consistency for the chocolate coating, however, it also works without coconut oil.
Sea Salt: The amount may need to be adjusted depending on how salty your nut butter is. The combination of sweet and salty is delicious, though.
The Step-By-Step Instructions
This fool-proof recipe for vegan peanut butter balls contains just a few simple steps, including blending, shaping, and coating – for a super simple and practically effortless snack!
Step One: First, add all the filling ingredients to a food processor and blend for a few seconds until the mixture is combined. Alternatively, you can also use an electric hand mixer. Depending on the type of peanut butter you use, you may need a little extra coconut flour for a dough that is soft but not sticky.
Step Two: With your hands, roll 1 tbsp (20g) of the mixture into a ball. Then place onto a lined baking sheet or plate. Repeat this with the remaining mix. I was able to make 12 balls. Then place them in the freezer for 30-45 minutes.
Step Three: Just before removing the balls from the freezer, prepare the chocolate coating. Do this by melting the chocolate with coconut oil in a double boiler of the microwave (in 15-20 second spurts).
Step Four: Dip each ball into the melted chocolate and remove with a fork. Allow the excess chocolate to drip back into the bowl before placing it onto wax paper (or parchment paper) to allow it to harden.
If you’re wanting to make buckeye balls, then you can either use a toothpick to dip the balls into the chocolate around 2/3 of the way then remove. Smooth over the toothpick hole with a finger or leave there.
Step Five: Chill the balls once more to fully set, and then they are ready to enjoy!
For the full ingredients list, ingredient measurements, and nutritional information, read the printable recipe card below.
Store the peanut butter truffles in an airtight container in the fridge for up to one week. Alternatively, you can freeze them for up to two months.
Before eating, allow them to thaw to soften up for 10-15 minutes.
Useful Recipe Tips & Variations:
- If the truffle mixture is a little dry, you can add a little more maple syrup or plant-based milk. If the mixture is too wet, then add a little extra coconut flour. Or allow the mixture to chill in the fridge for an hour or so to firm up.
- Even though this shouldn’t happen, but if you have difficulties rolling the mixture into balls, then dampen your hands with a little water or dairy-free butter.
- There are specific ‘dipping tools’ that you can use for this recipe. However, I use a fork, and it works well enough for me.
- You can make this recipe nut-free by using seed butter instead. For example, tahini or sunflower seed butter.
- Feel free to cover these peanut butter coconut balls with your choice of topping. Such as shredded coconut, crushed nuts, freeze-dried berries, or just a small sprinkle of coarse sea salt, etc.
- You can up the protein content of these peanut butter bon bons even further by adding some ground chia or flaxseed. These will also help thicken the dough, though, so may require extra liquid (as mentioned in the first note).
- You can replace a part of the coconut flour with crushed cornflakes, rice Krispies, or puffed brown rice/quinoa (which will all also add crunch).
- You could also stuff these no bake peanut butter balls with a hidden center. Such a whole nut or salted caramel. If using a liquid center, then freeze it into small portions then shape the balls around the filling.
Once you’ve made your way through a batch or two of these (they disappear shockingly quickly!), you might like to try some of these other bite-sized or peanut butter inspired treats.
- Lemon Coconut Balls with Cranberries
- 5- Ingredient Energy Bliss Balls Recipe
- Homemade Ferrero Rocher
- 3-Ingredient Coconut Candy (Raffaello)
- Healthy PB Cookies (Keto, Vegan)
- Peanut Butter Mousse
- 3-Ingredient Vegan Peanut Butter Cookies
- 5-Ingredient PB Crunch Bars
- PB2 Chocolate Cups
- PB Chocolate Cake
If you give this peanut butter truffles recipe a try, I’d love a comment and recipe rating below. Also, don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing them!
Peanut Butter Truffles
- Add all PB filling ingredients to a food processor and blend for a couple of seconds until the mixture is combined. Alternatively, you can also use an electric hand mixer. Depending on the type of peanut butter you might need to add less or more coconut flour. If it's drippy, you will need about 5 tablespoons of coconut flour and if it's rather firm, you will need about 4 tablespoons. The dough should be soft but not sticky.
- With your hands, roll 1 tbsp (20 grams) of the mixture into a ball, then place it onto a baking sheet (cookie sheet) or plate. Do this with the remaining mixture (I had enough dough for 12 balls). Freeze for about 30-45 minutes.
- To make the chocolate coating, simply melt the chocolate chips with the coconut oil in a double boiler or in the microwave.
- Dip each ball into the melted chocolate. Remove it with a fork and let the excess chocolate drip off. Then place each chocolate-covered ball onto a baking sheet lined with wax paper (or parchment paper) and let it harden.
- Chill before serving and enjoy! Store leftovers covered in the fridge for up to a week.
- Sweetener: You can use any other liquid sweetener like rice malt syrup, date syrup, or agave syrup.
- Chocolate: Any dairy-free chocolate is fine, you can also melt a bar of dark chocolate. Use sugar-free chocolate for low-carb (keto) peanut butter balls.
- PB: I used creamy peanut butter. You might need to adjust the amount of coconut flour if using natural peanut butter. If the mixture is a little dry, you can add a little more maple syrup or plant-based milk (a spoonful at a time). If it's too wet, then either add a little extra coconut flour or allow the mixture to chill in the fridge for an hour or so to firm up.
- You can replace a part of the coconut flour with crushed cornflakes, rice Krispies, or puffed brown rice/quinoa for a nice crunch.
- The total time does not include chill time.
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