Vegan peanut butter balls, also referred to as buckeyes, feature a creamy peanut butter filling dipped in dark chocolate. This recipe makes a satisfying treat perfect for holiday parties and all-year snacking!
If you love vegan chocolate treats, be sure to make these vegan truffles. They’re so easy to make and delicious, too.
This is a family favorite recipe that I veganized because it just had to be done. I call them the best peanut butter balls because, well, they are the best!
This recipe is definitely a holiday favorite. Not only can you serve them on your dessert table, but these make a wonderful addition to treat bags to share with friends, family, neighbors, workmates, etc.
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe:
- Peanut butter — I prefer to use creamy style peanut butter.
- Vegan Butter — If using storebought, I recommend Earth Balanace buttery sticks, or make your own homemade vegan butter.
- Powdered sugar
- Chocolate Chips — I recommend using dairy-free chocolate chips to keep this recipe vegan and dairy-free.
- Coconut oil — For minimal coconut flavor, use refined coconut oil.
How to Make Peanut Butter Balls
- Make the peanut butter filling by heating peanut butter and coconut oil in the microwave and stirring it together with the powdered sugar.
- Place the filling in the fridge to firm it up.
- Roll peanut butter filling into balls.
- Melt the chocolate with the coconut oil. Then dip the balls in the melted chocolate.
- Place dipped peanut butter balls on a tray lined with waxed paper and allow the chocolate to set.
Step One: Make Peanut Butter Filling
Add the peanut butter and the vegan butter in a microwave-safe mixing bowl. Heat it for one minute to get the peanut butter softer so it’s easy to stir. Add the powdered sugar and stir to combine.
Step Two: Chill the Filling
Place the bowl in the fridge to firm the peanut butter up. The filling needs to be firmer for shaping into balls.
Step Three: Make Balls
Once the filling has firmed up, make them into balls. I was able to make around 120 balls from this recipe. It depends on the size you make them and possibly how much of the batter you eat as you’re making them. It’s very tempting!
Place the balls on the tray and return the tray to the fridge to firm them up again.
Step Four: Melt Chocolate
Combine the chocolate with coconut oil in a microwave-safe bowl and heat for 1 minute. Leave it sitting in the microwave for another minute before using oven mitts to remove it. Stir in the melted chocolate. If it’s not entirely melted, return it to the microwave and heat for 30 seconds.
Step Five: Dip
Line a cookie sheet with waxed paper. Either use a fork or stab the peanut butter ball with a toothpick to dip the balls in the melted chocolate. Transfer dipped balls to the tray with waxed paper.
Once all the balls have been dipped, place the tray in the fridge to allow the chocolate to set.
More ideas to make these peanut butter balls your own:
- Add a cup of graham cracker crumbs to the filling
- Add 1 cup of rice crispies to the filling for a crispy, crunchy touch
- Try using chunky peanut butter
- Reduce the powdered sugar for a less sweet version
- For more natural sweetness, use dates or even figs to make the filling.
Once the chocolate is set, transfer the balls to an airtight container or freezer bag. These will keep in the fridge for up to 10 days or in the freezer for up to 2 months.
Making chocolate peanut butter balls is a multi-step process, which can seem time-consuming, but there are ways to make them faster. Read my guide on How to Make No-Bake Peanut Butter Balls.
Here are some of my favorite tips for making easy peanut butter balls:
- Refrigerate the filling to firm it up.
- Use a cookie scoop to create evenly sized balls.
- Divide the scooped batter — my cookie dough scoop creates approximately 1″ balls, so I divide that ball in half to create smaller balls.
- Transfer rolled balls to the freezer for about 20 minutes.
- Use a microwave to melt the chocolate in a pyrex measuring cup.
- Drop peanut butter balls, one at a time, in the melted chocolate and use a fork or a toothpick to remove the ball from the chocolate, tapping it gently to remove excess chocolate.
- Place the pan in the fridge for 30 minutes to an hour or in the freezer for 15 to 20 minutes. The chocolate-covered peanut butter balls should come off the waxed paper easily. If they don’t, then place them back in the freezer or the fridge to allow the chocolate to set.
- Transfer the finished balls to a sealed container or freezer bag.
Following these steps can help streamline the process of making your vegan peanut butter balls.
I’m not the greatest cook so I wasn’t expecting it to be good but it turned out great. Hard to find good vegan recipes online but this is definitely one.Zee
So easy to make and delicious! My kids and I cannot stop eating them! Thank you for sharing!Suzanne
Can you make keto peanut butter balls?
It’s easy to make keto buckeyes. Simply use Swerve or any zero-calorie powdered sugar combined with the peanut butter. And use stevia-sweetened dark chocolate.
How do you make the peanut butter balls round?
Make sure the dough is chilled before you start rolling the dough into balls. It helps to roll the balls twice to get those perfect shapes. For the first roll, go for uniform size and roundness. Place them back in the fridge to let them firm up. The second roll is where you get that perfectly round shape.
What type of peanut butter do you use?
I do not recommend natural peanut butter (the kind with the oil on the top that has to be stirred) for this recipe. This type of peanut butter is too runny. I prefer the creamy, homogenized peanut butter.
Vegan Holiday Treats
That’s it for these vegan peanut butter balls.
Vegan Peanut Butter Balls
- Stir together peanut butter and butter until well blended. Add powdered sugar. It can help to microwave the mix for 20 to 30 seconds.
- Refrigerate the peanut butter mixture until it's firm enough to roll into balls. Remove from the fridge and roll into bite-size balls. Place the balls on a tray. Refrigerate for about 30 minutes or so.
- Stir chocolate chips and coconut oil together in a microwave-safe bowl. Microwave for 1 minute. Place a lid on it and set aside for a minute. The chocolate should be melted. Stir until well blended and smooth.
- Line a cookie sheet or tray with waxed paper. Dip peanut butter balls in the chocolate using a fork so you can tap off excess chocolate. Place chocolate covered balls on prepared tray. You can line them up pretty close to one another, just not touching. Once all the balls are coated, place the tray in the fridge to speed up the chocolate setting.
- Once the chocolate is fully set, transfer to an airtight container. These will keep in the fridge for up to 10 days or in the freezer up to 2 months.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2010 and was updated to include new photos, new text, and an updated recipe in 2020.