Vegan Peanut Butter Balls
Indulge in the perfect blend of creamy, nutty flavors and rich chocolate with these irresistible Vegan Peanut Butter Balls! This no-bake recipe combines pantry staples like creamy peanut butter, maple syrup, and oat flour for a wholesome treat that's naturally sweetened and gluten-free. Coated in silky vegan dark chocolate and finished with a pinch of sea salt, each bite delivers a delightful contrast of sweet and salty. Quick to prepare in just 15 minutes and requiring minimal cleanup, these peanut butter balls are perfect for satisfying your snack cravings or impressing guests at any gathering. Store them in the fridge for a convenient grab-and-go dessert that's both vegan and delicious.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 1 cup Creamy peanut butter
- 0.25 cup Maple syrup
- 1 teaspoon Vanilla extract
- 1 cup Oat flour
- 1 cup Dark chocolate chips (vegan)
- 1 tablespoon Coconut oil
- 0.25 teaspoon Sea salt
Instructions
In a medium bowl, combine the creamy peanut butter, maple syrup, and vanilla extract. Stir until the mixture is smooth and well combined.
Gradually add the oat flour to the peanut butter mixture, stirring until a dough-like consistency is achieved. The mixture should not be too sticky but should hold together well when pressed.
Using a tablespoon or a small cookie scoop, portion out the mixture and roll it into small balls with your hands.
Place the peanut butter balls onto a baking sheet lined with parchment paper. Repeat the process until all the mixture is used.
Transfer the baking sheet to the refrigerator and let the peanut butter balls chill for about 20 minutes to firm up.
In a small saucepan or a microwave-safe bowl, melt the dark chocolate chips with the coconut oil, stirring until completely smooth.
Once the peanut butter balls are firm, dip each one into the melted chocolate to coat it completely. You can use a fork or dipping tool for ease.
Place the chocolate-coated peanut butter balls back onto the parchment-lined sheet. Sprinkle a tiny pinch of sea salt on top of each ball while the chocolate is still wet.
Return the sheet to the refrigerator and allow the chocolate to set, which will take about 10 minutes.
Once the chocolate has hardened, transfer the vegan peanut butter balls to an airtight container for storage. They can be kept in the fridge for up to a week.
Nutrition Facts
Calories |
3060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.9 g | 243% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1538 mg | 67% | |
| Total Carbohydrate | 281.4 g | 102% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 135.9 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 2733 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
