Vegan Peanut Butter Chocolate Balls with a sweet, refined-sugar-free peanut butter center — a healthier homemade take on peanut butter M&Ms.
I recently finished my first physical book of the year, and it felt especially satisfying after months of listening to audiobooks while doing chores. There’s something comforting about holding a paperback, tucking the sheets up to your chin, and reading from cover to cover.
The book I finished was Rachel Hollis’s Didn’t See That Coming — a good read. And while we’re talking about simple pleasures, I’m thinking ahead to Halloween and sharing a clean candy recipe you’ll love: Vegan Peanut Butter Chocolate Balls. They’re like healthier peanut butter M&Ms — a creamy, refined-sugar-free peanut butter center coated in dark chocolate.
What You Need
These bites are simple and use just a few wholesome ingredients. You’ll need:
- Gluten-free old-fashioned rolled oats
- Medjool dates
- Raw almonds
- Roasted salted peanuts
- Creamy peanut butter
- Dark chocolate pieces for coating (the recipe uses Hu Kitchen Gems)
How to Make Vegan Peanut Butter Chocolate Balls
1. Line a large baking sheet with parchment paper and have it ready.
2. Add 1/4 cup oats to a high-speed blender or food processor and pulse until nearly flour. Add 2–3 large pitted Medjool dates and process until the mixture is sticky. If your dates are dry, soak them in hot water for 10–15 minutes, drain, then process.
3. Remove the oat-date crumble and set aside.
4. Without cleaning the blender, add 1/2 cup raw almonds and 1/2 cup roasted salted peanuts. Process until they form a fine meal.
5. Add 1/2 cup creamy peanut butter to the nut meal and pulse until combined. Salted nuts or salted peanut butter work well here — if you only have unsalted ingredients, add a pinch of sea salt to balance the sweetness.
6. Add the oat-date mixture back to the blender and process until the mixture forms a loose, slightly sticky dough. If it seems too dry, add an extra date.
Shape and Freeze
Scoop small portions of dough and roll into tiny balls — about 1/2 teaspoon each, though you can make them larger if you prefer. Place the balls on the parchment-lined sheet and freeze for 30 minutes to firm up. They’re delicious even without chocolate, so feel free to sample one.
Best Chocolate for Coating
Use a good-quality dark chocolate that melts smoothly. The original recipe uses Hu Kitchen Gems (70% dark) which are paleo, vegan, and gluten-free. Any high-percentage dark chocolate will work well for a clean coating.
Prepare the Chocolate and Coat
After freezing the balls, melt about 1 cup of chocolate in short bursts in the microwave (30 seconds at a time) or gently on the stovetop until smooth and runny.
Using a spoon or fork, dip each frozen peanut butter ball into the melted chocolate, swirl to coat, and let excess drip off. Place the coated balls back on the parchment-lined sheet. If you want to decorate, sprinkle toppings like chia seeds, hemp hearts, or crushed freeze-dried fruit onto each ball before the chocolate sets so they stick.
Return the tray to the freezer for another 30 minutes so the chocolate fully hardens.
Storage
Store the finished bites in the refrigerator for 1–2 weeks or freeze for longer-term storage. They’re convenient to keep on hand for a quick treat or a healthier candy option at parties.
Variations and Serving Ideas
If you need a peanut-free variation, swap peanuts and peanut butter for almonds and almond butter. For gifting, package them in small bags or jars with a ribbon. They make a lovely party favor or colorful addition to a Halloween spread.
These Vegan Peanut Butter Chocolate Balls are creamy, chocolatey, and satisfyingly sweet without refined sugar. Share them with friends, or keep them for yourself — they’re guaranteed to disappear quickly.
Ingredients (summary)
- ¼ cup gluten-free old-fashioned rolled oats
- 2–3 large Medjool dates, pitted
- ½ cup raw almonds
- ½ cup roasted salted peanuts
- ½ cup creamy peanut butter
- 1 cup dark chocolate pieces for coating
Instructions (summary)
- Line a baking sheet with parchment.
- Process oats and dates into a sticky crumble; set aside.
- Process almonds and peanuts into a fine meal; add peanut butter and combine.
- Add oat-date mixture back and process to form a loose dough; add a date if too dry.
- Form small balls, freeze 30 minutes.
- Melt chocolate, dip frozen balls, return to freezer 30 minutes to set.
- Store in the fridge 1–2 weeks or freeze for longer.
Photography by Hot Pan Kitchen. This post originally featured Hu Kitchen Gems for the chocolate coating.
