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.
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.