Crispy Peanut Butter Balls (Vegan, Gluten-Free)

Crispy Peanut Butter Balls are a healthier spin on a classic peanut butter ball, with natural peanut butter, peanuts, walnuts and brown rice crispy cereal. They're vegan and gluten-free, and naturally sweetened with maple syrup. No powdered sugar or butter!

*This post was originally published in November 2017 and has been updated to include adjustments to the recipe to make it vegan, as well as new text and photos.

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What comes to mind when you think of classic Christmas cookies?

Obviously, gingerbread, shortbread and anything peppermint top the list. But around here, Christmas is not complete without peanut butter balls. And I definitely eat my fair share this time of year.

This recipe for crispy peanut butter balls is dairy-free, gluten-free and vegan, and leaves out the usual ingredients of butter and powdered sugar. So, a little on the healthier side, but still a decadent treat!

Why you'll love these chocolate peanut butter balls

• They're no-bake and super easy to make.
• You can make them now and freeze them for the holidays. In fact, they store best in the freezer.
• No special equipment required. Just a few bowls and a cookie scoop.
• Did I mention they're healthier? While not low calorie, they're made with fewer refined ingredients.

Ingredients

• Peanut butter
• Maple syrup
• Brown rice crispy cereal
• Walnuts
• Peanuts
• Coconut
• Vegan chocolate chips
• Coconut oil
• Toppings such as sprinkles or nuts

How to make peanut butter balls without powdered sugar

• In a large bowl, stir together the peanut butter and maple syrup. Add the crispy cereal, nuts and coconut and stir until well coated.
• Line a baking sheet with wax paper, and use a small cookie scoop to place scoops of the peanut butter mixture onto the baking sheet. (The mixture is soft and sticky so I don't recommend rolling it into balls with your hands). You should get about 12-15 balls.
• Place the peanut butter balls in the freezer for 30 minutes, or until they are frozen. This will make them easier to dip in chocolate.
• Melt your chocolate chips and coconut oil in the microwave and stir together until smooth.
• Remove the peanut butter balls from the freezer and use a fork to dip the balls into the chocolate. Be sure to let any excess chocolate drip off before placing the balls back on the baking sheet. Sprinkle on your desired toppings as you go.
• Return the balls to the freezer for 30 minutes, or until the chocolate has fully set.

Frequently asked questions

Additional tips and substitutions

• Your peanut butter should be brought to room temperature so it mixes easily with the maple syrup. If it isn't soft enough, you can warm it in the microwave for 20-30 seconds.
• I used natural, salted peanut butter. If your peanut butter is unsalted, you may wish to add a dash of salt to the peanut butter ball mixture.
• Make sure your peanuts and walnuts are chopped into small pieces. Larger pieces will not mix in well.
• If you don't have walnuts, you can use all peanuts.
• This recipe makes a small batch (about 12-15 balls depending on the size of your cookie scoop), but you can easily double the recipe for a larger batch.
• To keep these peanut butter balls vegan, use vegan chocolate chips, sprinkles and crispy cereal. And to keep them gluten-free, make sure your sprinkles and crispy cereal are gluten-free.

More chocolate peanut butter treats

• Peanut Butter Banana Protein Donuts are loaded with peanut butter, a hint of banana and topped with a rich chocolate peanut butter glaze.
• Chocolate Peanut Butter Nice Cream Cake is made with just 7 ingredients with a creamy banana ice cream filling, chunks of chocolate peanut butter and a no-bake hazelnut crust.
• Chocolate Peanut Butter Chia Pudding is a chocolate peanut butter treat that's topped with chia jam and caramelized bananas. It can be enjoyed for breakfast or dessert.
• Dark Chocolate Peanut Butter Granola involves just 8 ingredients, and bakes up sweet and salty, with natural peanut butter and chocolate chunks in the mix.

If you make this recipe, I'd love to hear what you think in the comments below!

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📖 Recipe

Crispy Peanut Butter Balls (Vegan, Gluten-Free)

Crispy Peanut Butter Balls are a healthier spin on a classic peanut butter ball, with natural peanut butter, peanuts, walnuts and brown rice crispy cereal. They're vegan and gluten-free, and naturally sweetened with maple syrup. No powdered sugar or butter!

4.72 from 14 votes

Print Pin

Prep Time: 20 minutes minutes

Chill Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 15 cookies

Author: Leanne

Ingredients

• ▢ ½ cup natural peanut butter, creamy and salted, at room temperature
• ▢ ¼ cup maple syrup
• ▢ ½ cup brown rice crispy cereal, (vegan, gluten-free)
• ▢ ¼ cup raw chopped walnuts
• ▢ ¼ cup raw chopped peanuts
• ▢ ¼ cup unsweetened shredded coconut
• ▢ ¾ cup vegan dark chocolate chips
• ▢ 2 tablespoons virgin and cold-pressed coconut oil
• ▢ Optional: sprinkles and nuts for topping

Instructions

Cook ModePrevent your screen from going dark

• Line a baking sheet with wax paper and set aside.
• In a large bowl, add the peanut butter and maple syrup and stir until well combined.
• Add in the crispy cereal, nuts and coconut and stir until everything is well coated.
• Using a small cookie scoop, place scoops of the peanut butter mixture onto the baking sheet. (It's too sticky to roll with your hands). This will yield about 12-15 balls, depending on the size of your scoop.
• Place the balls in the freezer for about 30 minutes, or until frozen.
• In a small microwave safe bowl, add the chocolate chips and coconut oil and microwave for 30 second intervals until the chocolate is melted and smooth. Be sure to stir the chocolate in between intervals. (This will take 2-3 intervals).
• Remove the peanut butter balls from the freezer and use a fork to dip the balls into the chocolate, letting any excess chocolate drip off before placing the balls back onto the baking sheet. The chocolate sets up fast, so sprinkle on your desired toppings as you go.
• Return the balls to the freezer for 30 minutes, or until the chocolate has fully set.
• Store in an airtight container in the refrigerator for 5-7 days, or in the freezer for up to 3 months.

Notes

1. The peanut butter should be brought to room temperature so it mixes easily with the maple syrup. If it isn't soft enough, you can warm it in the microwave for 20-30 seconds.
2. The recipes calls for natural, salted peanut butter. If your peanut butter is unsalted, you may wish to add a dash of salt to the peanut butter ball mixture.
3. Make sure your peanuts and walnuts are chopped into small pieces. Larger pieces will not mix in well.
4. If you don't have walnuts, you can use all peanuts.
5. To keep these peanut butter balls vegan, use vegan chocolate chips, sprinkles and crispy cereal. And to keep them gluten-free, make sure your sprinkles and crispy cereal are gluten-free.

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Nutrition Facts per Serving

Calories: 170kcal | Carbohydrates: 13g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 8mg | Potassium: 98mg | Fiber: 2g | Sugar: 9g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg

Disclaimer

Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.

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