Vegan Peanut Butter Chocolate Balls

So you want something sweet. Chocolatey. Peanut-buttery. But you do not want to bake, wait forever, or clean a mountain of dishes. Perfect—these Vegan Peanut Butter Chocolate Balls are here to solve all your problems (or at least dessert-related ones).

They’re rich, fudgy, and dangerously poppable. One turns into three very fast. Consider yourself warned.

Why This Recipe Is Awesome

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Here’s why these little guys deserve your full attention:

• No-bake, no stress – Zero oven, zero drama.
• Vegan & dairy-free – Naturally plant-based.
• Made in one bowl – Cleanup is laughably easy.
• Perfect for meal prep – Snack now, snack later.
• Freezer-friendly – Because self-control is optional.

Also, peanut butter + chocolate is a universally approved life decision.

Ingredients You’ll Need

Peanut Butter Base

• Natural peanut butter – ½ cup (creamy, no weird additives)
• Oat flour or ground oats – ¾ cup
• Maple syrup – 2–3 tbsp (adjust to taste)
• Vanilla extract – ½ tsp
• Pinch of salt – Mandatory

Chocolate Coating

• Vegan dark chocolate – ¾ cup, chopped or chips
• Coconut oil – 1 tsp (for smooth melting)

Optional extras:

• Chopped nuts
• Shredded coconut
• Cocoa powder (for rolling instead of chocolate coating)

Pro tip: Runny peanut butter = smooth balls. Dry peanut butter = sadness.

Step-by-Step Instructions

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1. Mix the base.
   In a bowl, combine peanut butter, oat flour, maple syrup, vanilla, and salt.
2. Adjust texture.
   Too sticky? Add more oats. Too dry? Add a splash of plant milk.
3. Roll into balls.
   Scoop and roll into bite-sized balls. Place on a lined tray.
4. Chill.
   Refrigerate for 20–30 minutes until firm.
5. Melt the chocolate.
   Melt chocolate and coconut oil together until smooth.
6. Dip & coat.
   Dip each ball into chocolate, coating evenly.
7. Set.
   Chill again until chocolate hardens. Done.

Common Mistakes to Avoid

• Using sweetened peanut butter.
  Can make the mixture too runny and overly sweet.
• Skipping the chill step.
  Warm balls + melted chocolate = chaos.
• Overheating the chocolate.
  Low heat or short bursts only. Burnt chocolate is tragic.
• Making them too big.
  These are rich. Bite-sized is the move.

Alternatives & Substitutions

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• Nut-free: Use sunflower seed butter.
• Higher protein: Add vegan protein powder and a splash of milk.
• Lower sugar: Use sugar-free chocolate and less maple syrup.
• Flavor twist: Add cinnamon, espresso powder, or orange zest.
• No chocolate coating: Roll in cocoa powder or coconut instead.

IMO, freezing half the batch is the smartest decision you’ll make all week.

FAQ

Do these need to stay refrigerated?
Yes, especially in warm weather. They soften at room temp.

How long do they last?
Up to 1 week in the fridge, 1 month in the freezer.

Can I skip oat flour?
You can, but you’ll need another dry ingredient for structure.

Are these healthy?
They’re made from simple ingredients—way better than store-bought candy.

Can kids eat them?
Absolutely. Just be ready to share.

Why is my mixture crumbly?
Not enough moisture. Add more peanut butter or syrup.

Final Thoughts

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These Vegan Peanut Butter Chocolate Balls are the definition of low-effort, high-reward dessert. Rich, satisfying, and easy enough to make on a random weekday night.

Make a batch, stash them in the fridge, and enjoy having a sweet treat ready whenever cravings strike. Tiny balls. Big happiness. 🍫🥜