No-Bake Chocolate Chip Peanut Butter Balls

Photo by recipe author

Servings: Approx. 16, or more depending on size
Preparation Time: 10 minutes

1/2 cup peanut butter
1/4 cup chocolate chips
3 tablespoons honey
3 tablespoons coconut flour

Thoroughly mix all ingredients together in a bowl. If the mixture is too sticky, add more coconut flour; if it’s too dry, add more peanut butter.

Roll into peanut butter mixture into small balls using your hands or a cookie scoop. Store in the refrigerator.

Recipe submitted by Lindsey, Denver, CO

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Published on April 12, 2010

(5 votes, average: 5.00 out of 5)

14 Comments

Jenny September 18, 2014 at 8:33 pm - Reply

Amazing! I love this recipe. I put a small spoonful between 2 slices of banana and then dipped into homemade coconut oil chocolate. Freeze then enjoy. Totally satisfies my ice cream craving.

Jackie March 9, 2012 at 8:18 pm - Reply

You can put this on a toothpick and call it a lollipop or press it in candy molds and call it fudge or candy.  That is what I am doing for Easter, thanks for the idea!

Miki June 9, 2011 at 10:01 am - Reply

Can you use any other type of flour (chickpea, rice, whole wheat, etc?)

Kelly April 24, 2011 at 6:55 pm - Reply

This worked GREAT for peanut butter-chocolate Easter eggs.  VERY yummy!  Loved the texture and the grain-free aspect and low amount of natural sweetener.  (I did add a little liquid stevia to sweeten it a bit more.)  My daughter loved them!

misssha April 23, 2011 at 3:07 am - Reply

Could you use Coconut peanut butter instead of regular peanutbutter? I wonder would the consistency still be the same?

Sarah:) April 20, 2011 at 12:33 pm - Reply

Kelly: Yes the recipes calls for natural peanut butter with no added extra stuff. I think your idea would work great! Give it a go.

Tonya April 20, 2011 at 9:39 am - Reply

I made these with raw almond butter instead of peanut butter.  They are amazing.  My whole family loves them, they say that it tastes like cookie dough.  

I think from start to finish it took me approximately 5 minutes to make these.  That’s including stirring the oil into the almond butter.  Perfect quick treat.

Kelly April 16, 2011 at 11:21 am - Reply

Okay, so these use peanut butter w/o any added sweetener or oil, correct??

Also, I would like to use this recipe as a base for peanut butter eggs, forming the peanut butter “dough” into an egg shape, chilling it, and dipping it in chocolate.  Do you think this would work??

Dana May 19, 2010 at 3:25 pm - Reply

Oh goodness!  Thank you so much for this recipe… my children will be THRILLED to have a wonderful no-bake treat that they can make themselves… and I can feel great about them eating.  :)  Yum!!!

Sandra April 19, 2010 at 4:28 pm - Reply

I made these twice since you’ve posted the recipe.  I made them for the same event, but I had to make a 2nd batch because they were gone when I went to retrieve them from the fridge.  The great thing is that they are also so easy & quick, it was no problem to whip up a 2nd batch!  Yum!!

Sarah April 15, 2010 at 7:25 pm - Reply

Hi Angela,

Oh goodness, coconut flour will last a LONG time so long as it’s kept out of a damp place (where it can mold). As long as it’s still dry and smells “right” and there’s no mold it’s good. And yes, you can consume it “raw”. A lot of people like to add it to their smoothies and other no-cook recipes (like this one). 

Glad you liked the recipe. :)

Angela April 15, 2010 at 1:27 pm - Reply

Hi- I just made these. They’re great. But I have a question concerning the coconut flour. Actually (2) questions. How long can it last, ive had it for over a year but kept in the freezer the whole time. Also. can it be consumed raw ?  Thanx , I hope someone will respond.

Averie April 12, 2010 at 12:41 pm - Reply

Oh wow, gluten and soy free, vegan, and no bake…LOVE IT!  Great recipe Lindsey!

Pam Striker April 12, 2010 at 10:22 am - Reply
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No-Bake Chocolate Chip Peanut Butter Balls