Vegan Reese-style Chocolate Peanut Butter Balls

Vegan Reese-Style Chocolate Peanut Butter Balls: A Delicious No-Bake Treat

There’s something magical about the combination of peanut butter and chocolate—it’s a classic duo that brings comfort and indulgence with every bite. As a kid, I loved anything that had this combo, especially Reese’s Peanut Butter Cups. But now, as a vegan, I’ve been on the lookout for a plant-based version that offers the same deliciousness without any animal products. That’s how these Vegan Reese-Style Chocolate Peanut Butter Balls were born—a dairy-free, no-bake twist on the classic treat we all know and love.

These chocolate peanut butter balls are incredibly easy to make, requiring just a handful of ingredients that you probably already have in your pantry. They’re also gluten-free, refined sugar-free, and totally customizable depending on your preferences. Let me walk you through the recipe and share a few tips and tricks I’ve picked up along the way!

Why You’ll Love This Recipe

Whether you’re looking for a quick dessert or a snack to share with friends, these peanut butter balls are perfect for any occasion. Here’s why I love them:

• No-bake and easy to make: You don’t need to turn on the oven! Simply mix, roll, chill, and dip in chocolate.
• Healthy-ish: Made with natural sweeteners like maple syrup, gluten-free almond flour, and vegan dark chocolate, these are definitely a healthier alternative to store-bought candy.
• Great for meal prep: You can make a batch of these and store them in the fridge or freezer for whenever you need a quick sweet fix.

But before we dive into the recipe, let’s talk about some of the key ingredients that make these peanut butter balls so special.

Key Ingredients

• Smooth Peanut Butter: The star of the show! Make sure to use natural peanut butter without added sugars or oils for the best results. If you prefer a different nut butter, feel free to substitute—almond butter or cashew butter would work just as well.
• Maple Syrup: A natural sweetener that brings just the right amount of sweetness to the peanut butter filling without being overpowering. You can also use agave syrup if you prefer.
• Almond Flour: This helps bind the peanut butter mixture and gives the balls a soft, slightly chewy texture. If you don’t have almond flour, you can substitute it with oat flour or even coconut flour, but keep in mind that different flours absorb moisture differently.
• Vegan Dark Chocolate: I like to use a high-quality dark chocolate that’s at least 70% cocoa for a rich, deep flavor. You can also experiment with different types of vegan chocolate if you want a sweeter or milkier taste.
• Coconut Oil: This is mixed with the melted chocolate to create a smooth, shiny coating for the peanut butter balls. It also helps the chocolate harden beautifully once it’s chilled.

Now, let’s get to the fun part—making the recipe!

Vegan Reese-Style Chocolate Peanut Butter Balls Recipe

Ingredients:

• 240g smooth peanut butter
• 2 tbsp maple syrup or agave syrup
• 80-90g almond flour
• 1 tsp vanilla extract
• Pinch of salt
• 170g vegan dark chocolate (for coating)
• 5g coconut oil

Instructions:

1. In a medium-sized bowl, mix together the peanut butter, maple syrup, almond flour, vanilla extract, and a pinch of salt until a dough-like consistency forms. If the mixture is too sticky, you can add more almond flour, one tablespoon at a time, until it’s easier to work with.
2. Using a small cookie scoop or a spoon, scoop out portions of the peanut butter mixture and roll them into bite-sized balls. Place them on a parchment-lined tray.
3. Once all the balls are rolled, place the tray in the freezer for about 20-30 minutes to firm them up.
4. While the peanut butter balls are chilling, melt the vegan dark chocolate and coconut oil in a microwave or on the hob over low heat. Stir the mixture until it’s smooth and glossy. If you’re using a double boiler, place a heatproof bowl over simmering water and melt the chocolate, stirring occasionally.
5. Remove the peanut butter balls from the freezer and dip each one into the melted chocolate, using a fork to coat them evenly. Let any excess chocolate drip off before placing them back on the parchment-lined tray.
6. Once all the balls are coated, sprinkle them with sea salt (optional, but highly recommended!) and place them back in the freezer for 10-15 minutes to allow the chocolate to set.
7. Enjoy your Vegan Reese-Style Chocolate Peanut Butter Balls! Store any leftovers in an airtight container in the fridge for up to a week, or freeze them for a longer shelf life.

Tips for Success

• Adjust the Sweetness: If you prefer your treats less sweet, you can reduce the amount of maple syrup. You can always taste the peanut butter mixture before rolling it into balls to see if it’s sweet enough for you.
• Nut-Free Option: If you’re allergic to peanuts or nuts in general, you can substitute sunflower seed butter for peanut butter and use oat flour instead of almond flour.
• Get Creative: These peanut butter balls are delicious on their own, but you can also customize them with different toppings. Try sprinkling crushed nuts, shredded coconut, or cacao nibs on top for added texture.

Vegan Reese-style Chocolate Peanut Butter Balls

A vegan take on the classic peanut butter and chocolate combo. Made with smooth peanut butter, sweetened with maple syrup, and coated in rich vegan dark chocolate, they’re the perfect no-bake treat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Chill Time 20 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Ingredients

  

•  240 g smooth peanut butter
• 2 tbsp maple syrup or agave syrup
• 80-90 g almond flour
• 1 tsp vanilla extract
• Pinch of salt
• 170 g vegan dark chocolate for coating
• 5 g coconut oil

Instructions

 

• In a medium bowl, mix the peanut butter, maple syrup, almond flour, vanilla extract, and a pinch of salt until a dough-like consistency forms. If it’s too sticky, you can add a bit more flour.
• Scoop out small portions of the peanut butter mixture and roll them into balls. Place the balls on a parchment-lined tray and freeze for about 20-30 minutes to firm them up.
• While the peanut butter balls are chilling, melt the vegan dark chocolate with the coconut oil in a microwave or double boiler, stirring until smooth.
• Remove the peanut butter balls from the freezer and dip each one into the melted chocolate, using a fork to coat them evenly. Let any excess chocolate drip off before placing them back on the parchment-lined tray.
• Once all the peanut butter balls are coated, place them back in the freezer for about 10-15 minutes to allow the chocolate to set.
• Enjoy these vegan Reese Balls straight from the fridge for a quick, sweet treat!

Notes

• Adjusting Sweetness: You can adjust the sweetness of the peanut butter mixture by adding more or less maple syrup, depending on your taste preferences.
• Almond Flour Substitution: If you don’t have almond flour, you can use oat flour or coconut flour, but adjust the amount since different flours absorb moisture differently.
• Consistency: If the mixture is too sticky when rolling the balls, add a bit more almond flour, one tablespoon at a time, until it’s easier to handle.
• Chocolate Coating Tip: For an extra smooth and glossy chocolate coating, be sure to melt the chocolate slowly and avoid overheating it.
• Toppings: For a fun twist, sprinkle sea salt, crushed nuts, or desiccated coconut on top of the chocolate coating before it sets for added flavor and texture.
• Storage: These peanut butter balls can be stored in an airtight container in the fridge for up to a week or frozen for longer shelf life.
• Make it Nut-Free: To make the recipe nut-free, substitute sunflower seed butter for peanut butter and use a nut-free flour alternative like oat flour.

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Final Thoughts

These Vegan Reese-Style Chocolate Peanut Butter Balls are the perfect treat when you want something sweet but also nutritious. They’re easy to make, packed with flavour, and a fun recipe to share with family and friends. Plus, they’re naturally gluten-free, dairy-free, and free from refined sugar, making them a guilt-free indulgence.

If you give this recipe a try, be sure to tag me on social media so I can see your creations! Happy no-baking!

P.S. For another delicious snack inspo, try these Sunflower Halva Bites with Cranberries.

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