Easy Peanut Butter Balls
These no-bake vegan peanut butter balls taste like Reese’s, but are somehow even better! They're amazing as little cookie dough–style bites, or you can take them to the next level by dipping them in melted chocolate and finishing with a sprinkle of flaky salt. YUM! Made with just a handful of pantry staples, they come together in minutes and are perfect for snacking, meal prep, or whenever a chocolate–peanut butter craving strikes.
Servings: (Makes about 16–18 balls)
Ingredients
- 1 cup(s) natural peanut butter (the drippy kind)
- 1/4 cup(s) maple syrup or agave
- 1 teaspoon(s) vanilla extract
- 1/4 teaspoon(s) salt
- 2/3 cup(s) oat flour (plus more if needed)
- 1/4 cup(s) vegan chocolate chips (I like the mini ones)
Optional for dipping or drizzling:
- 1/2 cup(s) vegan chocolate chips
- 1 teaspoon(s) coconut oil
- flaky salt
Instructions
- Mix the base: In a medium bowl, stir together the peanut butter, maple syrup, vanilla, and salt until smooth. Add the oat flour and mix to form a soft dough. If the dough feels sticky, add more oat flour 1 tablespoon at a time until it holds together and isn’t sticky to the touch. If it feels too dry, add a touch more peanut butter or maple syrup. Finally, fold in the chocolate chips.
- Roll the balls: Take about 1 tablespoon of dough at a time and gently roll into balls.
- Melt and dip (optional): If desired, melt the ½ cup chocolate chips with the coconut oil in a microwave-safe bowl in 20-second bursts, stirring between each until smooth. Dip or drizzle the chocolate over the balls, and place on a parchment-lined plate or tray. Sprinkle with flaky salt before the chocolate sets, if using.
- Chill to set: Place the balls in the fridge or freezer for 10–15 minutes, or until firm.Storage: Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months. Great for meal prep, grab-and-go snacks, or lunchbox treats.
Notes
Gluten-free? Use certified gluten-free oat flour.
No oat flour? Make your own by blending rolled, 1-minute, or instant oats in a food processor or blender until finely ground.
Mix-ins: Feel free to swap the chocolate chips for chopped nuts, dried fruit, or even shredded coconut.
Nutrition
Serving: 1ball with chocolate coating | Calories: 156kcal | Carbohydrates: 14g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 36mg | Potassium: 128mg | Fiber: 1g | Sugar: 9g | Calcium: 20mg | Iron: 0.4mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan
