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  • Rachel

Peanut Butter balls

Updated: Jun 30, 2020

These are irresistible!!

They are so quick to make and turn out super decadent!😋


  • 1 cup 100% natural peanut butter (smooth or crunchy)

  • 3.5-4 tablespoons pure maple syrup, to taste

  • 1-3 tablespoons coconut flour, only if needed (**I barely use this, will sometimes use a bit of vanilla protein powder to thicken)

  • fine grain sea salt, to taste (I used 1/4 teaspoon)

  • 6 tablespoons gluten-free rice crisp cereal 3/4 cup dark chocolate chips (I use Enjoy Life or Camino) 1/2 tablespoon coconut oil


  1. Stir the jar of peanut butter well before using. In a large bowl, mix together the peanut butter and maple syrup vigorously, for 30-60 seconds, until it thickens up (sometimes I add a bit of vanilla here too). It will go from runny to thick during this time.

  2. Stir in the coconut flour until combined (if your PB is dry, you might be able to skip this step or only use half). We're looking for a texture that isn't too sticky, but not too dry either. Let it sit for a couple minutes to firm up as the coconut flour will continue to absorb moisture with time. Add a touch more coconut flour if necessary. Or if it's too dry, add a touch more syrup.

  3. Add salt to taste and stir in the cereal.

  4. Shape into small balls.

  5. In a small pot, add the chocolate chips and coconut oil and heat over low heat, stirring frequently. Once half the chips have melted, remove from heat and stir until completely smooth.

  6. With a fork, dip the balls into the melted chocolate. Tap off excess chocolate on the side of the pot and place the ball on a plate or cutting board lined with parchment. Repeat for the rest. Save any leftover melted chocolate for later.

  7. Freeze the balls for another 10-15 minutes, until the chocolate is completely set.

***I do not create these recipes***

For the original recipe please clink the link below:

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