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chocolate covered peanut butter ball bitten into
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5 from 1 vote

Peanut Butter Balls

Does it get any better than Peanut Butter + Chocolate?
Author Tracy


  • 1 cup 100% natural peanut butter
  • 3.5-4 tablespoons pure maple syrup to taste
  • 2-3 tablespoons coconut flour
  • fine grain sea salt to taste
  • 6 tablespoons gluten-free rice crisp cereal
  • 1 bar of semi sweet baking chocolate
  • 1/2 tablespoon coconut oil


  • Stir the jar of peanut butter well before using. In a large bowl, mix together the peanut butter and maple syrup vigorously, for 30-60 seconds, until it thickens up. It will go from runny to thick during this time.
  • Stir in the coconut flour until combined (if your PB is dry, you might be able to skip this step or only use half). We're looking for a texture that isn't too sticky, but not too dry either. Let it sit for a couple minutes to firm up as the coconut flour will continue to absorb moisture with time. Add a touch more coconut flour if necessary. Or if it's too dry, add a touch more syrup.
  • Add salt to taste and stir in the cereal.
  • Shape into small balls (I made about 18).
  • In a small pot, add the chocolate chips and coconut oil and heat over low heat, stirring frequently. Once half the chips have melted, remove from heat and stir until completely smooth.
  • Dip the balls into the melted chocolate with a fork or a spoon. Tap off excess chocolate on the side of the pot and place the ball on a plate or cutting board lined with parchment. Repeat for the rest.
  • Freeze the balls for another 15-30 minutes, until the chocolate is completely set.