Peanut Butter Balls
These Peanut Butter Balls are easy to make, no bake, gluten free, vegan and made with minimal whole ingredients!
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Servings: 20 balls
Equipment
- fridge
Ingredients
- 1½ cup peanut butter (the runny kind-I used Nuts for You)
- ⅔ cup pure maple syrup
- 1½ cup crispy brown rice (I used Nature’s Path)
- pinch of sea salt
- 1 bag vegan chocolate chips (Lily’s Sweets)
- 1½ tbsp coconut oil (Dr Bronner’s is the best)
- maldon sea salt for garnish (optional but tastes SO GOOD)
Instructions
- Mix together peanut butter, maple syrup, and sea salt until well combined. Add-in crispy rice until very well mixed.
- Transfer bowl to fridge for 20-30 minutes to firm up.
- Roll into 1” balls and place on a cookie sheet with parchment paper. Set in the freezer for another 30 minutes.
- In the meantime prepare your chocolate. I used a double boiler but could easily microwave in 30 second increments until fully melted. You may need to add more coconut oil if your chocolate is too thick.
- Dip balls into chocolate, sprinkle with Maldon sea salt and place back in the freezer to set. I store them in an airtight container in the freezer because they taste best cold.
Nutrition
Serving: 31ball | Calories: 208kcal | Carbohydrates: 23g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 123mg | Potassium: 173mg | Fiber: 1g | Sugar: 8g | Calcium: 26mg | Iron: 1mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.