Chocolate and Peanut Butter are one of the best combinations out there. These easy to make chocolate covered peanut butter balls make use of a handful of ingredients to create a healthier version of these classic sweets.

 

The type of peanut butter you use will determine the sweetness of the peanut butter balls. I used this Peanut Butter which is more of a natural peanut butter and doesn’t have that sweetness you’d find in your typical grocery store buys; so these balls weren’t incredibly sweet. For an added crunch you can choose a crunchy peanut butter.

 

Chocolate Covered Peanut Butter Balls

 

You’ll most likely have some melted chocolate left over after coating the peanut butter balls. Turn them into chocolate medallions, like I did below but dropping circles of melted chocolate onto a piece of baking paper and sprinkling either nuts, seeds, coconut or pomegranate arils.

 

Dark Chocolate Pomegranate medallions

5 Ingredient Chocolate covered peanut butter balls

peanut butter balls covered in chocolate. It doesn't get better than that! 5 ingredients is all you need to make these nutty balls, which come together in under 30 minutes. The balls are vegan, gluten free and have no refined sugars.
Course: Desserts, Snacks
Dietary: Gluten Free, Refined Sugar Free, Vegan, Wheat Free
Servings: 15 balls

Ingredients

For the Peanut Butter Balls

  • 1 C smooth peanut butter
  • 4 medjooldates
  • 3 tbsp coconut flour
  • pinch Salt

For the chocolate Coating

  • 100g dark chocolate
  • 1 1/2 tsp coconut oil

Instructions

  • Soak dates in warm water to soften them if they’re hard.
  • Add dates, peanut butter, coconut flour and a pinch of salt to a blender and blend until they combine to form a sticky “batter”. If the mixture is too dry you can add a little bit of water, it it’s too liquid add more coconut flour.
  • Scoop the peanut butter mixture into tablespoon measured balls. Roll to make them smooth and set on a lined baking sheet.
  • Transfer the balls to the freezer while you melt the chocolate.
  • Using a double boiler, melt the coconut oil and chocolate together. Alternatively, you can add them to a microwave proof bowl and heat for 30-60 seconds until melted.
  • Remove the balls from the freezer and coat in chocolate. For easy chocolate application, spear a ball with a fork, dip into the chocolate, place back onto the lined baking tray and remove fork.
  • For a truffle look, once the first layer of chocolate has dried, you can take a knife or spoon and drizzle chocolate onto the balls to create “stripes”.
  • Let set in the fridge or freezer.
  • Store in the fridge for up to a week.

 

Chocolate Covered Peanut Butter Balls

 

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