Favorite Holiday Peanut Butter Balls

Oct 27, 2021

Trying to find a healthier spin on peanut butter balls for my husband. This is his favorite holiday treat... Peanut butter balls. However, We grew up on the kind with refined sugar and a milk chocolate coating with MORE sugar!! So I went out searching for the closest thing I could find to fulfill his childhood memory (and adult memory too!) LOL. I searched multiple recipes, some had refined sugar, and some had artificial sweeteners both of which are not on my list of consumption. I wanted to use a natural sugar and find a way to bind the peanut butter to make a thicker texture. I would've used almond flour but that doesn't always work for my stomach. Coconut flour was a much better choice for me. So I mixed coconut flour with peanut butter and added our favorite natural sweetener to give a sweet flavor for the holidays. Maple syrup. It's my go to for sweetening items, generally in small quantities. This has a little more than I'd normally use, but it's a great remind of holidays past and family and friends. So here goes...

By: Kristi

Prep time: 30 minutes, plus 30 minutes to in fridge to set.

Servings: 20 individual balls

Cuisine: American Sweets



1 1/4 cups creamy peanut butter. (I use this PB, and it must be stirred.)

1/2 cup coconut flour. I use Bob's Red Mill.

1/2 cup pure maple syrup, I buy local.

1/4 teaspoon salt

For the chocolate coating:

1/2 cup chocolate chips. I use Enjoy Life mini chips.

1 tablespoon melted coconut oil. I use Simple Truth, but this coconut oil works too!)



1. In a large mixing bowl, mix the peanut butter, flour, maple syrup and salt together. Make sure it is mixed well.

2. Then, place the bowl in the refrigerator for at least 30 minutes.

3. Meanwhile, prepare a large plate or sheet pan with parchment paper. You will want to refrigerate the balls once you've dipped them into the chocolate. So make sure the plate OR sheet pan is large enough to hold all the balls without them touching, until set.

4. Remove bowl, and using an ice cream scoop or melon ball scoop, scoop out the mixture one scoop at a time into your hands. ** You can determine the size of the balls based upon preference.  Roll the mixture into a smooth ball and set aside on the parchment paper lined plate or sheet pan. Continue until all the mixture is gone. 

5. Place the chocolate chips and coconut oil into a microwave safe bowl and microwave in 30 second increments while stirring in between. You DO NOT want it to boil! It took mine 1 minute and 30 seconds total. Let cool to touch if needed. 

6. Now dip each ball and roll in the chocolate until evenly coated and place on plate or sheet pan. This is messy! But it's worth it!!

7. Once all is covered and placed upon plate or sheet pan, refrigerate for at least an hour until chocolate is set. 


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