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Chocolate Coconut Peanut Butter Balls

Watch How to Make it Here

This recipe starts at 00:32

If you love peanut butter and chocolate, then you'll love these delicious balls. They don't need any baking, call for only 6 ingredients, and are a real treat!!

 

chocolate coconut Peanut Butter Balls

▸ ▹ Vegan, gluten-free, soy-free

Yield: 20 balls Prep Time: 15 min Cook Time: 5 min Total Time: 20 min

INGREDIENTS

1 cup (240 mL) peanut butter

3 medjool dates, pits removed*

1 tsp (5 mL) pure vanilla extract

¼ tsp salt

1¼ cup (30 g) shredded coconut

5.2 oz (150 g) dairy-free dark chocolate, melted

Optional garnish

Roasted peanuts

Toasted coconut flakes

Directions

  1. To a food processor**, add the peanut butter, dates, vanilla, and salt. Blend until you reach a smooth consistency.

  2. Remove the blade from the food processor. Using a spoon, mix in the shredded coconut.

  3. Use a tablespoon measure to portion out the peanut butter filling and form balls with your hands. If you find the mixture is too sticky and doesn't form into balls easily, add a bit more shredded coconut, and try again.

  4. Transfer the rolled balls to a plate and place them in the fridge or freezer while melting the chocolate.

  5. Melt the chocolate in a microwave or on a stovetop. If using a microwave: add the chocolate to a clean, dry bowl, and microwave at 20-second intervals, stopping to stir in between. When the chocolate is nearly fully melted, stop microwaving, and continue to stir with your spoon. The heat from the bowl will melt the remaining bits of chocolate. If using a stove: add the chocolate to a clean, dry pot on medium-low heat. Continuously stir until the chocolate is nearly fully melted. Then remove from the heat, and continue to stir. The heat from the bowl will melt the remaining bits of chocolate.

  6. Let the chocolate cool off a little bit. Meanwhile, line a baking tray or plate with parchment paper.

  7. Take the peanut butter balls out of the fridge and use two forks to dip the balls into the chocolate to coat them completely. Let the excess chocolate drip off and transfer to the parchment paper.

  8. If desired, sprinkle some chopped coconut flakes or salted peanuts on top, before the chocolate has hardened. Enjoy!

Notes

* We use large Medjool dates in this recipe, if your dates are on the smaller side, try adding 1 - 2 more.

** If you don't own a food processor, you can also mash the dates using a fork and then mix it with the other ingredients. If the dates are not that soft, soak them in hot water for 5 - 10 minutes first.

Storage: the balls can be stored in an air-tight container in the fridge for up to 1 week, or in the freezer for up to 2 months.

 
 


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❤ Sadia

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