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–+ servings

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
Author: Teri-Ann Carty
Prep Time: 10 minutes
Freeze Time: 1 hour
Total Time: 40 minutes

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)
US Customary - Metric

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: 31ballCalories: 208kcalCarbohydrates: 23gProtein: 5gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 123mgPotassium: 173mgFiber: 1gSugar: 8gCalcium: 26mgIron: 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.