There’s fifty ways to leave your lover, but there’s only a few ways to make the perfect vegan chocolate covered peanut butter ball. To make sure you’re doing it right, here’s my How to Make Vegan Chocolate-Covered Peanut Butter Balls. If you love the flavors of chocolate and peanut butter together (and who doesn’t), take a look at this Chocolate Peanut Butter Protein Smoothie or my Vegan Chocolate Peanut Butter Crunch Cake.
I have liked the combination peanut butter and dark chocolate for a good long while now. This is probably not a big surprise to anyone. And so when I first started finding my way to the kitchen, making chocolate covered peanut butter balls was definitely high on my list.
They seem like they would be easy to make. But it didn’t take long before I realized that there are some complexities involved. What’s the right ration of peanut butter? What kind of chocolate should I use? What can I add to the chocolate to make it the right consistency for dipping?
I’m answering all these questions and more in today’s post on How to make vegan chocolate-covered peanut butter balls.
How to Make Vegan Chocolate-Covered Peanut Butter Balls
First, let’s discuss the peanut butter. There are several ways to achieve a sweet peanut butter filling. I began by simply adding powdered sugar. It works and it creates a nice, creamy center. But it didn’t take long before I started mixing things up a little. Here are links and ideas for my sweet peanut butter filling meanderings:
- Vegan Peanut Butter Balls — made with peanut butter and powdered sugar. This is a straight-forward recipe that leads to a creamy, smooth peanut butter center. It can get a bit messy, but as long as you keep the peanut butter balls refrigerated before serving, it’s all good.
- Vegan Crunchy Chocolate Peanut Butter Balls — in this recipe I add a little crunchy rice cereal to add a desired crispiness.
- Naturally Sweetened Peanut Butter Balls — Today’s recipe features a peanut butter filling sweetened with figs. I happen to love the flavor of figs and peanut butter together, especially when it’s coated in chocolate.
- Almost Raw Chocolate Peanut Butter Cups — In this recipe I used dates to sweeten the peanut butter filling…to amazing results I might add!
- Molasses Peanut Butter Cups — I cannot believe how much I love molasses and peanut butter together. It’s such a bold flavor!
- Graham Crackers — I have seen people add crushed graham cracker crumbs to their peanut butter filling for a sturdier filling.
- Rice Crispies — If you’d like to continue with the crispy, crunchy theme, adding some rice crispies to your your peanut butter filling can add some fun to ever bite. I once read a bumper sticker that said, “I do what my rice crispies tell me.” Makes me laugh every time I think about it!
Tips for the Dip
The next big question to ask is how to get melty chocolate. I typically add a tablespoon of coconut oil to 1 cup of dairy-free chocolate chips. I do that because coconut oil is solid at room temperature and therefore it is perfect for peanut butter balls. My mom always added a little bit of paraffin wax to her chocolate and I confess to continuing with her tradition. I add just a teensy bit of wax to the chocolate as it’s melting because the wax adds a nice sheen to the finished chocolate.
I think dipping the peanut butter balls in chocolate is probably the hardest part. Here’s what I do to make that easier.
- I almost always freeze the peanut butter balls. I roll the peanut butter dough onto waxed paper on a cookie sheet. Then I plop the whole pan into the freezer. When I’m ready to dip, I remove the pan and sometimes will re-roll the peanut butter balls to get a nice, perfect round shape.
- Lately I’ve taken to microwaving the chocolate. I stir in the coconut oil and then microwave the bowl for about one minute. Next, I remove the bowl from the microwave, cover and let it sit for a minute. That’s usually all it takes for the chocolate to get all melty. I stir it and then we’re ready to roll!
- I love to place a wire rack (the kind you use to cool cookies) over the bow with the melted chocolate (or an empty bowl) so that when I’ve rolled the peanut butter balls, I can put them directly on that rack and let the excess chocolate drip off. After it sits for around 30 seconds or so, I use a fork to transfer it to a pan covered in waxed paper. That keeps the chocolate from pooling around the base.
- Once all the peanut butter balls are dipped, I transfer the whole pan to the fridge and let the chocolate thoroughly set. Then I transfer the finished peanut butter balls to the fridge or the freezer until I’m ready to serve.
As you can imagine, these goodies go fast!
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- 1 cup peanut butter
- 1 cup dried figs, stems removed
- ½ cup ground flax seeds
- 1 tablespoon vanilla
- 1 cup dairy-free chocolate chips
- 1 tablespoon coconut oil
- Place the peanut butter, figs and ground flax seeds in a food processor and pulse until a crumbly texture forms.
- Add the vanilla and pulse until relatively smooth.
- Roll the dough into balls. Place on a tray and refrigerate.
- In the meantime, melt the chocolate by combining the chocolate chips in a microwave-safe bowl with the coconut oil. Stir to coat the chocolate chips. Microwave for one minute. Remove from the oven and cover with a plate. Wait for a minute. The chocolate should be melted. Stir until smooth.
- Dip each peanut butter ball in the chocolate and place on a tray or pan covered with waxed paper. Once all the peanut butter balls are coated, return the tray the fridge until the chocolate is set, about 30 minutes.
If you love vegan peanut butter goodies as much as I do, check these out:
- Mini Vegan Peanut Butter Cups by Detoxinista
- Crunchy Dark Chocolate Peanut Butter Bites by Oh, Ladycakes
- Secret Weapon Vegan Peanut Butter Cups by Eat Within Your Means
- Vegan Molasses Peanut Butter Cups by yours truly!
Whatever peanut butter delights you’re downing, enjoy!