Chocolate Peanut Butter Balls (no-bake & date-sweetened)

Half of a healthy peanut butter ball to show the inner filling texture and chocolate shell.

Chocolate Peanut Butter Balls (no-bake & date-sweetened)

These No-bake Chocolate Peanut Butter Balls use 7 simple ingredients and have no added sugar! Only 20 minutes of hands-on time are needed to make them.

Course Snack

Cuisine American, Gluten-free

Keyword healthy peanut butter balls, chocolate peanut butter balls, peanut butter energy balls

Prep Time 20

Resting Time 1 30

Total Time 1 50

Servings balls

Calories 205kcal

Author Jamie

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.

Notes

Storage: Store leftover chocolate peanut butter balls 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.

Chocolate: Chocolate melts at around 100 degrees F and can burn if overheated. Use a kitchen thermometer if you have one.

Nutrition