Name: Old Fashioned Peanut Butter Balls
Prep time: 45 min
Ingredients: 2 cups brown rice cakes, broken into crumbs; 1 1/2 cups crunchy (all-natural) peanut butter (*if using sweetened, omit the maple syrup); 1 tsp. vanilla extract; 1 tbsp. maple syrup; 12 oz. 60% dark chocolate chips*

Jump to Recipe Print Recipe

These no bake peanut butter balls are delicious crunchy bites of everyone’s favorite pairing: peanut butter and chocolate! An easy-to-make vegan and gluten-free snack that is as healthy as it is tasty.

I started making these peanut butter balls many years ago, and they have become a household staple; I never run out of them! I eat these peanut butter balls for breakfast, in the afternoon as a snack, or after dinner as my dessert. I made a batch to bring along on our cross-country drive to California, and I think I ran out of them somewhere around Utah.

This recipe takes no time at all to prepare, is gluten-free, and if you make it with all-natural peanut butter (no sugar added), it’s a very healthy treat. The peanut butter balls are crunchy, creamy, and chocolaty – the perfect snack!

bite taken out of old fashioned peanut butter balls

What Are The Needed Ingredients?

Brown rice cakes (or crisped rice cereal)
Crunchy (all-natural) peanut butter
Vanilla extract
Maple syrup
60% dark chocolate chips

Now, many of you know that I love chocolate to the point that it is my Stuck On A Desert Island Food. I can’t remember a day when I haven’t had at least one piece of dark chocolate. It’s absolutely a psychological thing at this point, but it’s so satisfying. More times than not, I end up pairing my dark chocolate with peanut butter in some capacity.

How To Make Old Fashioned Peanut Butter Balls

Line a baking sheet with parchment paper.

Place brown rice cake crumbs, peanut butter, vanilla extract, and maple syrup in medium-sized bowl and mix thoroughly using a rubber spatula.

Using a 1-inch cookie scoop, scoop mixture onto a baking sheet lined with parchment paper. Set aside.

Place chocolate chips in a medium-sized bowl and microwave for 30 seconds on high. Give it a good stir. Repeat and stir again. The chocolate should be almost melted at this point. Be very careful not to overheat the chocolate chips. The chocolate should feel neutral in temperature. Stir for several minutes to ensure chocolate is completely melted but also not too warm. If it feels too warm, continue to stir. The chocolate mixture will thicken as it cools.

Using a fork, dip balls into tempered chocolate. Lightly tap fork against side of bowl to get rid of any excess chocolate. Place on parchment-lined baking sheets until chocolate is completely set. This usually takes several minutes.

chocolate dipping fork dropping peanut butter ball onto baking sheet

Recipe Notes

The recipe calls for brown rice cakes, but you can substitute crisped rice cereal if you prefer.

If you are a strict vegan, you can easily find vegan dark chocolate chip options these days. Guittard is one of my go-to brands.

Store peanut butter balls in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months.

Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.

More Chocolate Dessert Recipes!

Peanut Butter Fudge Cookies (Vegan and Gluten-Free)

Healthy Peanut Butter Banana Oatmeal Cookies

Coconut Macaroons with Chocolate Chips

Chocolate Avocado Pudding

Pecan Rosemary Chocolate Bark