Chocolate Covered Peanut Butter Balls (+ Add-Ins)

Why You’ll Love This Recipe

Chocolate and peanut butter are the ultimate pair, and one I find myself constantly returning to with homemade treats like peanut butter cracker sandwiches, vegan peanut butter cups, PB stuffed dates, and peanut butter chocolate bark.

This recipe levels up my 3-ingredient peanut butter oatmeal balls with your favorite add-ins and a decadent vegan chocolate coating. They’re naturally high-protein, high-fiber, and satiating, super adaptable, and store in a fridge or freezer – so they’re always on hand for a mid-day or post-workout snack.  

I love storing them in my freezer alongside other nutritious snacks like beet energy balls and peanut butter and chocolate-covered bananas.

Ingredient Notes

Please refer to the recipe card for the FULL list of ingredients and amounts.

If the peanut butter isn’t salty, a pinch of salt is great for drawing out all the flavors.

What Could I Add To Chocolate Peanut Butter Balls

There are several delicious ways I love to play around with these super adaptable oatmeal and peanut butter balls, including:

• Flavor boosters: Try adding a little vanilla extract/ paste, almond extract, cinnamon, nutmeg, pumpkin pie spice, or chai spice. Espresso powder also tastes delicious.
• Dried fruit: Raisins, chopped dates, cherries, or cranberries add chew + sweetness.
• Shredded coconut: To add chew and flavor to no-cook oatmeal peanut butter balls.
• Cacao nibs: For crunch and enhanced vegan chocolatey-ness. Vegan chocolate chips also work.
• Nuts/seeds: Like chia seeds, hemp hearts, or chopped peanuts, walnuts, almonds, pumpkin seeds, or sunflower seeds – adds crunch, protein, and healthy fats.
• Cereal: Make tasty peanut butter crunch balls with Rice Krispies/Cornflakes.
• Protein powder: Add a scoop of vegan plain, vanilla, chocolate, caramel, or peanut butter protein powder before mixing in the oats incrementally to the correct consistency.
• Toppings: Try chopped nuts, biscuits (like Biscoff/graham crackers), crushed pretzels, shredded coconut, freeze-dried berries (bits or powder), or flaky sea salt.

For trail mix balls, use nuts, seeds, dried fruit, and ‘fun’ bits – like vegan chocolate, cereal, or coconut.

How to Make Chocolate Covered Peanut Balls

If it’s too wet, add more oats. If it’s too dry, add a little more peanut butter.

Wetting your hands can make them easier to roll without sticking.

Step 3: Melt the vegan chocolate (refer to this guide on how to melt chocolate) in a tall bowl/glass using a double boiler or in 15-20 second bursts in a microwave, stirring between. Use a fork to dip each of the balls into the vegan chocolate, gently shake off excess, then transfer back to the baking sheet. Optionally (quickly before the chocolate sets), sprinkle them with chopped nuts or other ‘toppings’. Let them set. Enjoy!

FAQs

Pro Recipe Tips

• Creamy peanut butter works best: It’s the perfect texture/consistency for moldable peanut butter oatmeal balls.
• Don’t skip the chill: This is important to help the balls hold their shape AND chill the vegan chocolate coating faster.
• Adjust ratio if needed: If the dough is too wet, add more oats (or peanut butter powder/ protein powder). Too dry, add more peanut butter or a spoonful of plant-based milk.
• Turn into bars: Instead of rolling, spread the mixture into a baking dish, chill, pour vegan chocolate over top, chill once more, and slice into bars.

Storage Instructions

Fridge: Store peanut butter balls dipped in vegan chocolate in an airtight container for up to 5 days.

Freezer: Flash freeze until solid, then store in a Ziplock/Stasher for up to 3 months. Let one thaw at room temperature for about 15-20 minutes before enjoying.

I love to enjoy one or two of these vegan chocolate peanut butter balls as a mid-day snack, a pre or post-workout snack, or a post-dinner treat.