These Chocolate Peanut Butter Balls are an indulgent little snack with simple ingredients and sweetened with dates instead of refined sugar! They come together with 7 ingredients and under 20 minutes of hands-on time. We love the peanut butter and coconut flavor, chocolate shell, and the soft and chewy filling.
Since these peanut butter energy balls can soften in the summer heat, we make them most frequently during the cooler months. They're perfect after the holidays for training your taste buds away from the high-sugared holiday desserts. Or swap them in for a healthier Christmas treat alongside Christmas cookies! They're naturally gluten-free, dairy-free, and made with pantry ingredients.
I think of this recipe as a wholesome version of my Gluten-Free Peanut Butter Cookies or No Bake Peanut Butter Truffle Balls (similar to traditional buckeyes). For a drinkable twist, check out this Peanut Butter Hot Chocolate!
For more snacks without refined sugar, check out my Gluten-Free Trail Mix Recipe, Gluten and Dairy Free Charcuterie Board, Almond Flour Pumpkin Muffins, Mango Muffins, Almond Flour Chocolate Chip Cookies, and Overnight Chocolate Chia Pudding.
For more no-bake recipes and chocolate dipped treats, check out my Chocolate Dipped Strawberries, Dark Chocolate Maple Buttercream Candies, Dairy Free Tiramisu, and Vegan Tiramisu (egg-free).
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How to make it (with photos)
Make chocolate peanut butter balls with 7 pantry staples in just 20 minutes!
Ingredient Notes + Substitutions
This chocolate peanut butter balls recipe only 7 simple ingredients and has no added sugar.
Peanut Butter
I recommend using unsweetened natural peanut butter so that this recipe has no added sugar. These wholesome peanut butter bites will already be lightly sweet from the dates. You can use creamy peanut butter or crunchy peanut butter for extra texture.
For peanut butter allergies, you can use sunflower seed butter instead. Other nut butters like cashew butter or almond butter also work as substitutes.
Shredded Coconut
Make sure to choose an unsweetened variety, since sweetened coconut is very sweet. If substituting coconut flour, start with a smaller amount and add more gradually since it is more dense than shredded coconut.
Quick oats can be used as a full or partial replacement for shredded coconut. In this case, I measure the oats by volume (cups) and add it incrementally until the consistency is like cookie dough. Since oats absorb liquid, you will need less oats than coconut.
Medjool Dates
Dates add a sweetness without refined sugar, vitamins, fiber and electrolytes to this recipe. They are sweet enough that no additional sugar is needed! If you like, you can experiment with a little additional maple syrup or honey, but I prefer to leave out additional sweeteners.
Semi-Sweet Chocolate Chips
To make these vegan and allergy-friendly, choose a vegan and gluten-free chocolate for the chocolate coating. I like Enjoy Life Chocolate Chips since they are vegan and top 8 allergen free. Dark chocolate chips also work well. While milk chocolate chips will work, the chocolate shell is a bit meltier and I recommend keeping them refrigerated until eating in this case.
Oil
A little bit of avocado oil helps to thin the chocolate so that the shell does not get too thick. Vegetable oil or any neutral tasting oil can be used as a replacement. Melted coconut oil will make the shell a bit harder but works well too.
Optional Mix-Ins
Vanilla protein powder, ground flaxseeds, raisins, cinnamon, and dried cherries all make great mix-ins for extra protein or texture! To incorporate a mix-in, leave out some of the shredded coconut, add the mix-in, and then add the remaining coconut in increments until you have a thick cookie dough consistency (see photos below).
You also need vanilla extract and salt to make this recipe.
See the recipe card for a full list of ingredients with quantities.
Step-by-Step Instructions
Learn how to make no-bake chocolate peanut butter balls in just four steps, 20 minutes of hands-on time, and a little bit of cooling time!
- Filling: Add the dates, peanut butter, vanilla extract, and salt to a food processor. Blend until well-mixed, stopping on occasion to scrape down the sides. Add the shredded coconut to the food processor and blend on high speed until the coconut is mixed in and has broken into small pieces.
- Form Balls: Use a tablespoon measure, melon baller, or small cookie scoop to scoop and transfer 1 tablespoon amounts of the peanut butter mixture to a baking sheet lined with a silicone liner or parchment paper. Leave a little space between each filling ball. Gently use your fingers to press any stray bits into the balls so they are a nice rounded shape. Your mixture will probably be too sticky to roll into balls, and that is ok! Place the filling balls in the freezer for 1 hour.
- Chocolate: Add the chocolate and avocado oil to a liquid measuring cup or jar with a wide opening. Microwave in 20 second increments, stirring every 1-2 to ensure even heating so the chocolate does not burn. When the chocolate is smooth, allow to cool slightly for about 5 minutes.
- Dip: Dip the peanut butter filling balls into the chocolate one at a time by dropping them in the melted chocolate and using a fork to scoop it back out. Remove the extra chocolate by dragging the bottom of the fork along the edge of the jar. Transfer the dipped peanut butter ball back to the lined baking sheet, leaving a little space between them. Drizzle any leftover chocolate over the dipped balls for decoration. Place in the refrigerator for 30 minutes to cool and solidify before eating. I enjoy keeping them in the refrigerator so the chocolate shell is extra crisp! They are also great at room temperature.
Hint: Drizzle any leftover chocolate onto a silicone liner or parchment paper and allow to cool to eat or use for melting again with a different recipe.
Expert Tips
Make these chocolate peanut butter balls perfectly on the first try with these tips.
It's ok to move quickly through each of these steps.
In general, I find that the more quickly I move through this recipe (without rushing) the better it turns out! Dipping the balls in chocolate is best done quickly so that it doesn't cool too much. You're more likely to get a smooth chocolate surface that looks very nice too.
While scooping the filling, the balls do not need to be perfectly round or compacted to turn out just right.
Don't overheat the chocolate!
It usually takes me about 2 ½ minutes to fully melt the chocolate. When it does melt, it happens quickly at around 100-105 degrees F. Stir regularly, use a thermometer if you have one, and read my tips in this PB BALLS post to master microwaved chocolate.
A double boiler or makeshift double boiler is also a perfectly good way to melt chocolate for this recipe.
Recipe FAQs
Here are some frequently asked questions about these chocolate peanut butter energy balls. Don't see your question? Leave it in the comments and I'll answer within two business days.
Store leftovers in an airtight container in the refrigerator for up to a week, or at a cool room temperature for up to 5 days. Keep a paper towel in the container to absorb excess moisture, and replace if it becomes damp.
Coconut flour can be used in place of unsweetened shredded coconut. Start with just one cup, and then add more until you get your desired consistency.
Related snack recipes without refined sugar to consider...
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Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the comment field below. Thank you!
📖 Recipe
Chocolate Peanut Butter Balls (no-bake & date-sweetened)
Ingredients
- 5 Medjool Dates , pits removed
- 1 cup peanut butter , no sugar added
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups unsweetened shredded coconut
- 1 ½ cups semi-sweet chocolate chips or dark chocolate
- ¾ teaspoon avocado oil or vegetable oil
Instructions
- Filling: Add the dates, peanut butter, vanilla extract, and salt to a food processor. Blend until well-mixed, stopping on occasion to scrape down the sides. Add the shredded coconut to the food processor and blend on high speed until the coconut is mixed in and has broken into small pieces.
- Form Balls: Use a tablespoon measure or melon baller to scoop and transfer 1 tablespoon amounts of the peanut butter mixture to a baking sheet lined with a silicone liner or parchment paper. Leave a little space between each filling ball. Gently use your fingers to press any stray bits into the balls so they are a nice rounded shape. Your mixture will probably be too sticky to roll into balls, and that is ok! Place the filling balls in the freezer for 1 hour.
- Chocolate: Add the chocolate and avocado oil to a liquid measuring cup or jar with a wide opening. Microwave in 20 second increments, stirring every 1-2 to ensure even heating so the chocolate does not burn. When the chocolate is smooth, allow to cool slightly for about 5 minutes.
- Dip: Dip the peanut butter filling balls into the chocolate one at a time by dropping them in the melted chocolate and using a fork to scoop it back out. Remove the extra chocolate by dragging the bottom of the fork along the edge of the jar. Transfer the dipped peanut butter ball back to the lined baking sheet, leaving a little space between them. Drizzle any leftover chocolate over the dipped balls for decoration. Place in the refrigerator for 30 minutes to cool and solidify before eating. I enjoy keeping them in the refrigerator so the chocolate shell is extra crisp! They are also great at room temperature.
Emilee says
These are amazing and have become a family favorite! I put one for “dessert” in each of my children’s lunch boxes to fuel them in the afternoon. I’m starting to get requests from their friends to include an extra for them! Uh oh!!! I think I may have to go into business with these!!😋😉😁
Jamie says
That sounds so fun! I'm so glad they're a hit Emilee!
Evan says
We made these chocolate peanut butter snack balls again after taking a break and trying some other bliss balls, and they are definitely our favorite! I could eat them every week and not be tired of this recipe.
Lila says
Have you thought of going for vegan? Your vegan recipes are incredible! We make them all the time and these healthy peanut butter balls are no exception!
Wanda Sloan says
What is the serving size? Is the calorie count for 1 ball?
Jamie says
Hi Wanda! The serving size as listed is for 1 ball and the calorie count is for 1 ball as well. However, I listed that the recipe makes 23 chocolate peanut butter balls and that's if they are on the larger size. You can also make them smaller. It also assumes you use every last drop of melted chocolate, which isn't wholly realistic.
Jean says
We are so addicted to these healthy chocolate peanut butter balls that I’m already trying to find a solution for making them when it’s hot out. I think I’ll put chocolate chips in the balls and roll them in coconut. Do you think that would work?
Brenda says
The whole family loves these! The chocolate coating really makes them special.
Leah says
I made these for a friend after she had her baby and she gobbled them up and asked for more ❤️❤️❤️
Robin says
I’m so glad I tried these! Love the date peanut butter and chocolate combo. And the coconut too. It’s like a peanut butter almond joy, but healthier!
Kiki says
These are so good! I just made them a second time.
Aurora says
I saw that you just posted these, and was so excited to try them! They are absolutely delicious and I’m already planning on making another batch this weekend. Love the peanut butter, chocolate, and coconut combination.
Joanna says
These chocolate peanut butter energy balls are super addictive! I love eating them as snacks and will be making them again soon.
Katie Smith says
My son and I always eat them! We also bring them everywhere. They are delicious!!
Jamie says
Thank you so much for the review Katie! I'm so glad you and your son are enjoying these peanut butter balls.