Peanut Butter Balls

A sugar-free spin on a classic, these peanut butter balls are sweetened with dates (but still taste like peanut butter!) and held together with a bit of coconut flour. I’ve been making these for over a decade and they’re our very favourite version of this treat. These can be mixed without a food processor – see more on that below.

For some more quick and easy no-bake treats, try this vegan cookie dough, no-bake chocolate coconut balls, or date-sweetened chocolate puffed quinoa bars.

Ingredients

Ingredient Notes and Substitutions

• Peanut butter: this should be natural peanut butter, with only peanuts or perhaps salt in the ingredient list. Use chunky peanut butter if you like a little more texture.
• Dates: no need for fancy dates, I use the cheapest ones I can find – pitted, nameless dates – and soak them before blending.
• Coconut flour: there is no 1:1 substitution for this, and I do not recommend using wheat flour, which can made you sick when consumed uncooked. You could probably sub oat flour, starting with double the amount and then adding more if needed.
• Coconut oil: using an oil that’s solid at room temperature makes the peanut butter balls more stable and gives a better texture. Use refined if you don’t want a slight coconut flavour.
• Salt: adjust the salt based on personal preference and where salt is added to the peanut butter you’re using.
• Milk: I always use oat milk, but any time can be used, or even water in a pinch.

Step by Step

Step 1: add all of the ingredients but chocolate to the bowl of a food processor.

Step 2: mix until the dates are broken down and the dough holds together when pressed.

Step 3: roll into small balls. This should make about 20.

Step 4: freeze before dipping in chocolate, then store in the refrigerator.

Recipe Notes

If you want to make sure there’s no added white sugar at all here, either use a sugar-free chocolate bar for the coating, make your own raw chocolate, or don’t coat the balls in anything. I happily use dark chocolate.

These are stable at room temperature – they won’t melt into goop – but taste better chilled. If you want to have them sitting out for a while, like for a party of some kind, I suggest freezing them first.

How to Store

Storage: keep the balls in a sealed container in the refrigerator for up to a week.

Freezing: transfer to an airtight container and freeze for up to three months. They will be quite hard when frozen but thaw quickly.

Expert Tips

• Make without a food processor: you have two options. Either use very soft dates and mash very well by hand before mixing in the other ingredients. Alternatively, use maple syrup or honey in place of dates (2-3 tablespoons, to taste) and mix until the dough seizes and can be rolled.
• Check the salt: if your peanut butter already has salt mixed in, don’t add any here. If you want a saltier flavour, be sure to taste the dough and add to your preference.
• Soak the dates: unless your dates are very fresh and soft, soak them in hot water for at least half an hour before draining and using. This can be water from the tap and doesn’t need to be boiling.
• Use bar chocolate: chips have special additives to prevent them from melted completely and burning when baked, and is harder when chilled than bar chocolate. For the nicest texture, use a bar that’s meant for eating rather than baking.

More Peanut Butter Treats

Gluten-Free Peanut Butter Cookies
Chocolate Puffed Quinoa Bars
Peanut Butter Banana Popsicles
Date Caramels