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Crispy Peanut Butter Balls in a white mug on a white surface next to jars of sprinkles.

Crispy Peanut Butter Balls (Vegan, Gluten-Free)

  • Author: Leanne
  • Prep Time: 20 minutes
  • Total Time: 1 hour and 15 minutes
  • Yield: 12-15 cookies
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American


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!


  • 1/2 cup natural peanut butter, creamy and salted, at room temperature
  • 1/4 cup maple syrup
  • 1/2 cup vegan, gluten-free brown rice crispy cereal
  • 1/4 cup raw chopped walnuts
  • 1/4 cup raw chopped peanuts
  • 1/4 cup unsweetened shredded coconut
  • 3/4 cup vegan dark chocolate chips
  • 2 tablespoons coconut oil, virgin and cold-pressed
  • Optional: sprinkles and nuts for topping


  1. Line a baking sheet with wax paper and set aside.
  2. In a large bowl, add the peanut butter and maple syrup and stir until well combined.
  3. Add in the crispy cereal, nuts and coconut and stir until everything is well coated.
  4. 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.
  5. Place the balls in the freezer for about 30 minutes, or until frozen.
  6. 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).
  7. 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.
  8. Return the balls to the freezer for 30 minutes, or until the chocolate has fully set.
  9. Store in an airtight container in the refrigerator for 5-7 days, or in the freezer for up to 3 months.


  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.

Keywords: chocolate peanut butter balls, peanut butter rice crispy balls