This chocolate covered vegan peanut butter ball recipe is loaded with creamy peanut butter and rich chocolate. It’s a no-bake recipe that’s simple to make and is certainly worth the work required.
The classic flavor combination of peanut butter and chocolate is sure to be a crowd-pleaser for any gathering (and is a staple in my house during the winter holidays).
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Ingredients for Vegan Peanut Butter Balls
This recipe uses just a few ingredients to create delectable and irresistible teats. For the peanut filling, you’ll need:
- Peanut butter: As the star ingredient, peanut butter offers a creamy texture and gives this recipe it’s delicious taste. This recipe is meant to be made with peanut butter made WITH added oil (NOT “natural” peanut butter, which is too runny to get a good consistency). Use crunchy peanut butter if you prefer.
- Icing sugar: Also called confectioners’ sugar or powdered sugar, this critical ingredient adds sweetness to the filling and is critical to getting the correct texture. It thickens the peanut butter, turning it into a dough that rolls easily.
- Vegan butter: A touch of vegan butter (or margarine or coconut oil) adds extra richness to the filling. Skip this and use extra peanut butter if you prefer.
And to make the perfect chocolate coating, you’ll need:
- Vegan chocolate chips: Select semi-sweet or vegan dark chocolate chips to balance out the sweet peanut butter filling. A vegan chocolate bar can work instead of chocolate chips.
- Coconut oil: Coconut oil helps the chocolate melt smoothly and creates a glossy finish on your peanut butter balls. It also creates a firm chocolate coating that sets properly.
- Plant-based milk: This helps thin the melted chocolate, making it easier to coat each peanut butter ball with a smooth and consistent layer. Don’t add too much though or the chocolate won’t set into a firm outer layer.
How to Make No Bake Peanut Butter Balls
This recipe takes a bit of work to prepare but I promise it’s worth it! Here are detailed directions with extra tips, or you can read the shortened version in the recipe card below.
Step 1: Prepare Filling, Shape and Freeze
In a mixing bowl, combine the peanut butter, icing sugar, and vegan butter. This mixture will become very thick and somewhat challenging to stir; hang in there until mixed thoroughly.
Cover a baking tray with parchment paper so the peanut butter balls don’t stick. Scoop 1-2 tablespoon-sized portions of the peanut butter mixture into your hands and roll them into balls. Place each ball onto the prepared baking tray and repeat until you’ve used all the peanut butter filling.
If the filling becomes too difficult to work with and sticks to your hands, place it in your freezer to chill. I find doing this step in 2 rounds helpful (roll half the peanut butter balls, freeze the dough for 20-30 minutes, then roll the rest).
Once all peanut butter balls are rolled, place your filled baking tray in the freezer for at least 1 hour. Chilling helps firm the peanut butter balls, making them easier to coat in chocolate.
Step 2: Prepare Chocolate Coating
Once the peanut butter balls are frozen, create your chocolate coating. Using a microwave, melt chocolate chips with coconut oil in 20-second intervals, stirring well each time until fully melted.
Stir in 2 tablespoons of plant-based milk and return to the microwave for 15-20 seconds to warm the milk. If necessary, add up to another 2 tablespoons of plant-based milk until the chocolate reaches a smooth and pourable consistency.
Step 3: Assemble Peanut Butter Balls
To assemble, coat each peanut butter ball with a thin layer of chocolate, placing them onto a separate baking tray lined with parchment paper once coated.
A fork can help you dip filling into the chocolate. Then tap off excess chocolate before carefully placing onto your baking tray.
Refrigerate assembled peanut butter balls as soon as they’re coated to help the chocolate cool quickly and prevent excessive dripping.
The chocolate will harden as you work, so microwave it for 15-20 seconds to restore a thin consistency (if needed).
This step is easiest with hot liquid chocolate and a completely frozen peanut butter center. Take peanut butter balls from your freezer in small batches to keep them cold while working. If your peanut butter balls become too soft, stop, freeze them again and restart once more solid.
Store your finished peanut butter balls in the fridge or freezer and enjoy whenever you like!
Peanut Butter Ball Variations
To me, there’s nothing better than peanut butter with chocolate. However, if you want to get creative, here’s some fun ideas you could try:
- Crunchy peanut butter balls: Use crunchy peanut butter or add in about ½ cup of chopped, roasted peanuts to the filling.
- PB and J delight: Add ½ cup of chopped dried fruit, like cranberries or strawberries, to the filling to give a fruity, sweet, PB and J flavor to this recipe.
- Tropical twist: Add ½ cup of desiccated coconut to the peanut butter filling for a tropical twist and unique texture.
You can also melt a different type of vegan chocolate (like white chocolate) to drizzle over top of the balls for a more elegant appearance.
How to Store Leftovers (Fridge or Freezer)
Refrigerate or freeze this recipe in an airtight (and freezer-safe if needed) container. You can eat peanut butter balls directly from the fridge or freezer. If frozen, you may want them to sit in your fridge for an hour or so before serving so they can soften slightly.
📖 Recipe
Vegan Peanut Butter Balls
Equipment
- 2 Mixing bowls
- Measuring cups (or kitchen scale)
- Measuring spoons
Ingredients
Peanut Butter Ball Filling
- 2 cups peanut butter (500 grams)*
- 2 ½ cups icing sugar (330 grams)**
- 2 tablespoons vegan butter , room temperature (30 grams)***
Chocolate Coating
- 2 cups vegan chocolate chips (400 grams)****
- 3 tablespoons coconut oil , melted (45 grams)
- 2-4 tablespoons plant-based milk (30-60 milliliters)*****
Instructions
Step 1: Prepare Filling, Shape and Freeze
- In a mixing bowl, stir together the peanut butter, icing sugar and vegan butter. This mixture should become very thick and difficult to stir but keep going until it’s evenly mixed.2 cups peanut butter, 2 ½ cups icing sugar, 2 tablespoons vegan butter
- Cover a baking tray with parchment paper.
- Scoop a 1-2 tablespoon sized amount of peanut butter mixture into your hands and roll into a ball. Place onto the baking tray. Repeat until all the peanut butter filling is rolled out.
- Place the baking tray into the freezer for at least 1 hour.
Step 2: Prepare Chocolate Coating
- After the peanut butter balls have frozen, prepare your chocolate coating.
- Using a microwave, melt together some chocolate chips and coconut oil. Use 20 second intervals, stirring the chocolate chips very well each time until fully melted.2 cups vegan chocolate chips, 3 tablespoons coconut oil
- Then stir in 2 tablespoons of plant-based milk and microwave again for 15-20 seconds to warm through.2-4 tablespoons plant-based milk
- If needed, add up to another 2 tablespoons of plant-based milk until the chocolate is a smooth and almost pourable consistency (it should be easy to thinly coat the peanut butter with the chocolate).
Step 3: Assemble Peanut Butter Balls
- To assemble, carefully coat each peanut butter ball with a thin layer of chocolate and place onto a separate baking tray (that’s also covered with parchment paper).
- Use a fork to carefully toss the peanut butter filling in the chocolate, then lift the peanut butter ball up, letting some excess chocolate drip down from the fork before transferring to the baking tray.
- It’s helpful to place assembled peanut butter balls directly into the fridge. This helps the chocolate cool quickly and not drip down too much.
- The peanut butter balls will thaw as you work. Keep them frozen as long as possible; they’re easier to work with when very cold.
- Also, the chocolate will cool off and become harder as you work. If needed, place back into the microwave for 15-20 seconds to get it back to a thin consistency.
- Store finished peanut butter balls in your fridge or freezer.
Notes
Nutrition
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About Nicole Stevens
Nicole is a long-time vegan with a Masters of Science in Food and Nutrition.
She helps people thrive on a vegan diet with balanced recipes.
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