These vegan, no-bake, 4-Ingredient chocolate peanut butter balls with rice Krispies (AKA peanut butter bon bons) are crunchy, creamy, and slightly chewy! Even better, they are naturally gluten-free, dairy-free, and can be prepared keto for a moreish snack or dessert!
Combine the peanut butter, sugar, and rice crispies in a bowl.
Using a small cookie scoop or melon baller), scoop the mixture into small balls and put on a cookie tray lined with wax or parchment paper. Put the tray in the freezer until the balls harden, about 15 minutes.
Melt the chocolate.
Dip the frozen peanut butter bonbons into the melted chocolate and put them back onto the wax paper and return to the freezer. Allow them to freeze, about another 15 minutes. Put in an airtight container or a bag and leave in the fridge.
Notes
Vanilla extract: Use natural vanilla extract for the best flavor. Just a few drops will enhance the flavor of these peanut butter bon bons.
Sea salt: If the peanut butter you use is unsalted, you may want to add a pinch to enhance the flavors. You can also sprinkle each vegan chocolate peanut butter truffle with a bit of flaky sea salt. They’ll look beautiful, have a little crunch, and taste great!
Graham crackers: Instead of using puffed rice cereal, you could create peanut butter balls with graham crackers.
Peanut butter protein balls: Instead of the powdered sugar or flours mentioned above, you could thicken the peanut butter mixture with your favorite plain or vanilla protein powder. The chocolate peanut butter protein balls make for an excellent pre or post-workout snack!