These easy no bake Chocolate Peanut Butter Balls (Buckeyes Recipe) are so creamy, smooth, and sweet. Roll the peanut butter and maple syrup filling into balls, dip them in melted vegan chocolate, and enjoy year-round or for the holidays!
What’s your favorite treat to make around the holidays and Christmas? Maybe it’s shortbread cookies or apple pie! For me, it’s these Chocolate Peanut Butter Balls.
Every year, I celebrate the holidays with this no bake peanut butter balls recipe. This healthy version is made with all natural peanut butter, maple syrup, and a chocolate and coconut oil coating so you can feel good every time you pop one in your mouth!
Also known as “buckeye balls”, these healthy chocolate truffles are so easy to make using 8 simple ingredients. They aren’t just suited for the holidays either! Make them year-round to enjoy as an easy snack or a fun dessert with all of the delicious toppings you want.
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What are buckeye balls?
Buckeye candy is made by rolling a thick peanut butter dough into balls and partially dipping them into melted chocolate. Some of the peanut butter ball is left uncovered so the candy looks just like buckeye nuts.
Vegan peanut butter ball ingredients
- Peanut butter - Creamy, all natural peanut butter is best. You can try using nut free sunflower butter or another nut butter (like almond butter) but the results may differ.
- Maple syrup - This natural sweetener makes this version slightly healthier than the original, which is made with powdered sugar.
- Vanilla extract - For warmth and balance.
- Rice Krispie cereal - I love the crunch rice cereal adds to each bite!
- Vegan chocolate chips - These are melted and then used to coat the peanut butter balls. Your favorite vegan-friendly chocolate bar will work just as well!
- Coconut oil - Melted coconut oil helps the melted chocolate reach a super smooth consistency for easy dipping and setting. Use refined coconut oil so the chocolate coating doesn’t taste like coconut.
- Instant coffee - This really makes the chocolate taste extra rich! Use regular or decaf if you don’t want the caffeine.
- Toppings - Flaky salt is my favorite but you could use chopped nuts, shredded coconut, or sprinkles to top the chocolate-coated peanut butter balls.
How to make chocolate peanut butter balls with Rice Krispies
I adapted the peanut butter filling in this recipe from my Vegan Peanut Butter Cups because it’s so delicious and still healthy. These peanut butter balls are just as delicious, nutty, and chocolatey as peanut butter cups too!
- Make the filling: Stir the peanut butter, maple syrup, salt, and vanilla together in a large bowl until it forms a thick dough. Finish by stirring in the Rice Krispies.
- Roll into balls: Use a small cookie scoop or spoon to scoop out some peanut butter mixture and use your hands to roll them into 1-inch balls. Place them on a baking sheet and freeze for 30 minutes.
- Melt the chocolate: Add the chocolate, coconut oil, and instant coffee to a bowl and place it over a saucepan with boiling water. Stir until the chocolate melts and the coffee dissolves.
- Dip the balls in chocolate: Dip each frozen peanut butter ball into the melted chocolate using a toothpick. Either fully coat them or leave the top plain for “Buckeyes”. Let the excess chocolate drip off and place the balls on a cookie sheet. Sprinkle with flaky salt then leave them in the fridge to firm up. Serve and enjoy! For full ingredients and instructions see printable recipe card below.
Tips for success
- Natural creamy peanut butter and maple syrup firm up and thicken beautifully in the filling. I’m not sure you’d get the same effect with another nut butter, so try to make the recipe as written.
- Freezing the balls before dipping is a necessary step.
- Let the melted chocolate cool slightly before dipping but keep it over the double boiler on low heat so it doesn’t firm up.
- For easy dipping, pierce each peanut butter ball with a toothpick. Dunk them in the chocolate coating and voila! A chocolate-coated ball with no mess.
- It will seem like the filling isn’t sweet enough but once the balls are coated in chocolate, the flavor is perfect!
Frequently asked questions
Coconut oil is important for achieving a smooth, dippable consistency in the melted chocolate. If you don’t have any at home, you can use vegetable shortening instead.
Vegan peanut butter balls will keep for up to 2 weeks when stored in a covered container in the refrigerator or up to 3 months in the freezer.
If you’re planning on storing the buckeye balls at room temperature, omit the coconut oil from the recipe. This way, the melted chocolate won’t be as smooth but will firm up faster and help avoid messy chocolate fingers.
Looking for more vegan no bake treats?
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
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Print
Chocolate Peanut Butter Balls (Buckeyes Recipe)
- Total Time: 50 minutes
- Yield: 18 Balls 1x
- Diet: Vegan
Description
These easy no bake Chocolate Peanut Butter Balls (Buckeyes Recipe) are so creamy, smooth, and sweet. Roll the peanut butter and maple syrup filling into balls, dip them in melted vegan chocolate, and enjoy year-round or for the holidays!
Ingredients
Filling:
- 3/4 cup natural creamy peanut butter*
-
3 tablespoons maple syrup
-
1/2 teaspoon vanilla extract
-
1/4 teaspoon salt (omit if using salted peanut butter)
-
1 cup rice krispie cereal
Chocolate coating:
- 250g vegan chocolate chips or bars
-
1 teaspoon refined coconut oil*
-
1/2 teaspoon instant coffee, reg or decaf
-
Coarse or flaky salt for topping (optional)
Instructions
- Make the filling: Stir the peanut butter, maple syrup, salt, and vanilla together in a large bowl until it forms a thick dough. Finish by stirring in the Rice Krispies.
-
Roll into balls: Use a small cookie scoop or spoon to scoop out some peanut butter mixture and use your hands to roll them into 1-inch balls. Place them on a baking sheet and freeze for 30 minutes.
-
Melt the chocolate: Add the chocolate, coconut oil, and instant coffee to a bowl and place it over a saucepan with boiling water (double boiler). Stir until the chocolate melts and the coffee dissolves.
-
Dip the balls in chocolate: Dip each frozen peanut butter ball into the melted chocolate using a toothpick. Either fully coat them or leave the top plain for “Buckeyes”. Let the excess chocolate drip off and place the balls on a parchment lined cookie sheet. Sprinkle with flaky salt then leave them in the fridge to firm up. Serve and enjoy! Makes approximately 18 balls. For step by step photos, FAQ, Tips and suggestions see above post.
Notes
- When natural peanut butter and maple syrup are mixed it firms up and thickens. I don't know if you would get the same effect if using almond butter, sunbutter or regular peanut butter like Skippy or Jif, so I recommend the recipe as written.
- Make sure to stir the peanut butter well before measuring
- Some chocolate bars are vegan so check the label! Trader Joe’s and Canadian Walmart have some!
- Coconut oil: use refined for -no coconut flavour- and If you want to store at room temp, omit the coconut oil (no messy chocolate fingers) It does make dipping easier with the oil though, thins the chocolate slightly.
- To store and freeze: keep covered in the fridge for up to 2 weeks and freeze for up to 3 months
- Prep Time: 20 Minutes
- Chill time: 30 Minutes
- Category: Desserts, Vegan Holiday Recipes
- Method: mixing bowl
- Cuisine: American, Canadian
Keywords: chocolate peanut butter balls, peanut butter balls, Rice Krispie balls, vegan chocolate peanut butter balls
Bev
I make these all the time, delicious. I highly recommend!
★★★★★
Verna
Yay! thank you, thrilled you're enjoying the recipe
Rita
So good , I added whole peanuts
★★★★★
Verna
Oh interesting thanks for the feedback!
Troy Powell
The peanut butter and chocolate balls are great, I added assorted crushed nuts, yum!
Verna
Nice glad you enjoyed them! Feel free to leave a star rating as well 🙂