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5 Ingredient Chocolate covered peanut butter balls

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5 Ingredient Chocolate covered peanut butter balls

Zissy Lewin
Chocolate Covered Peanut Butter Balls

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

Chocolate Covered Peanut Butter Balls

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 Dessert, Snacks
Cuisine Gluten Free, Refined Sugar Free, Vegan, Wheat Free
Servings 15 balls


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


  • 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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