Vegan Peanut Butter Balls

Best 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.

Vegan Peanut Butter Balls in a bowl. A bite is taken out of one of them showing peanut butter filling.

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.

Why This Recipe is a Winner

  • Combining peanut butter with powdered sugar and vegan butter creates a fast and easy peanut butter filling
  • Refrigerating the peanut butter filling helps firm up the batter, making it easier to make peanut butter balls. The second round of refrigeration firms up the peanut butter balls, making them easier to dip.
  • Melting chocolate chips with coconut oil makes the chocolate smoother and easier to dip, while allowing it to set with a crisp outer coating.

What You Need

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.
  • 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.

Ingredient Spotlight

A small, white bowl holds creamy peanut butter inside.

What Peanut Butter is Best for Peanut Butter Balls?

There are three basic types of peanut butter: 1) Natural (the kind that has to be stirred, 2) Creamy, and 3) Crunchy. Some types of peanut butter work better for different recipes. For this recipe, I recommend using creamy peanut butter that doesn’t require stirring before using it. When the oil separates so easily as with natural peanut butter, you can be left with peanut butter balls that are too soft. Homogenized peanut butter works best for this recipe.

How to Make Peanut Butter Balls

  1. Make the peanut butter filling by stirring the softened ingredients together.
  2. Place the filling in the fridge to firm it up.
  3. Roll peanut butter filling into balls.
  4. Melt the chocolate with the coconut oil. Then dip the balls in the melted chocolate.
  5. Place dipped peanut butter balls on a tray lined with waxed paper and allow the chocolate to set.

Here are more detailed step-by-step instructions.

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.

A bowl has powdered sugar, vegan butter, and peanut butter inside it. It is surrounded by scattered chocolate chips.

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.

To make vegan buckeyes, leave one side of the peanut butter balls bare, without chocolate.

Once all the balls have been dipped, place the tray in the fridge to allow the chocolate to set.

A row of chocolate coated dessert balls  on a baking sheet lined with parchment paper.

Marly’s Tips

More ideas to make these peanut butter balls your own:

  • Add a cup of graham cracker crumbs to the filling
  • Make vegan peanut butter balls with rice krispies by adding 1 cup of rice krispies to the filling for a 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.

Storage Tips

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.

Time-Saving Ideas

Making chocolate peanut butter balls is a multi-step process, which can seem time-consuming, but there are ways to make them faster.

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 truffles so you can share them with others even faster.

Reader Reviews

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

Frequently-Asked Questions

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

Several peanut butter balls, one with a bite taken out, sit next to a bowl of peanut butter and another bowl of chocolate chips.

That’s it for these vegan chocolate peanut butter balls. Enjoy!

A bowl holds peanut butter balls, one with a bite taken out of it.

Best Vegan Peanut Butter Balls (Video)

Say hello to these delicious vegan peanut butter balls covered in chocolate. A sweet, creamy peanut butter filling is surrounded by dark chocolate.
5 from 10 votes
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 121
Calories: 84kcal
Author: Namely Marly

Ingredients

Instructions

  • 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.

(The products above contain sponsored links to products we use and recommend)

Notes

*I recommend using smooth peanut butter, not natural for this recipe. I find natural peanut butter to be a little too “runny” for peanut butter balls.
Feel free to adjust the amount of sugar used if you prefer a less sweet version of these peanut butter balls.
Nutrition Facts
Best Vegan Peanut Butter Balls (Video)
Amount Per Serving
Calories 84 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Sodium 41mg2%
Potassium 42mg1%
Carbohydrates 7g2%
Sugar 6g7%
Protein 1g2%
Vitamin A 70IU1%
Calcium 7mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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 2020 and was updated to include new photos, new text, and an updated recipe in 2021.

34 Responses to Vegan Peanut Butter Balls

  1. Avatar thumbnail image for MarlyMindy@thesuburbanlife Reply

    I love peanut butter balls! I’m not kidding. I ate so many of them at a baby shower my family threw for me that I literally couldn’t even smell peanut butter without feeling nauseous for a good year afterward. But now? Not a problem. Will be making them. Soon. Very soon. =)

    • Avatar thumbnail image for MarlyMarly

      Time heals all wounds…

  2. Avatar thumbnail image for MarlyMimi (Damn the Freshman 15) Reply

    Oh yum! Yeah, I greatly prefer desserts that are flavorful rather than just sweet. And thanks for commenting on my blog!

    • Avatar thumbnail image for MarlyMarly

      Hi Mimi. I think sweet is one of those that you can adjust your taste buds about. For example, after I became vegan I gave up milk chocolate. I didn’t really like dark chocolate then, but now I love it. Hope you like the recipe!

  3. Avatar thumbnail image for MarlyNikki the Vegan Chickie Reply

    Hmmmm… peanut butter and chocolate, you can’t go wrong!

    • Avatar thumbnail image for MarlyMarly

      I agree so much. I think you can’t hardly go wrong with the two together. Well, actually, chocolate goes with just about everything. Yesterday I made chocolate covered pomegranate seeds. Interesting, eh? I may have to put that on the site as well.

  4. Avatar thumbnail image for MarlyBrynn Reply

    Try adding a handful of rice krispies to the peanut butter. It gives them a lovely crunch!

  5. Avatar thumbnail image for MarlySandy Reply

    Hi Marly_Wahoo! Chocolate snack I can be proud of-thx. I want 2 try it with dates instead of sugar; how much shd I use? Ur the gr8st!

    • Avatar thumbnail image for MarlyMarly

      Hi Sandy! I actually made peanut butter balls with figs! I went through a phase where I was all about dried figs! I love the flavor they add, especially with peanut butter. Oh, who am I kidding. I love everything with peanut butter. 🙂 Anyway, here’s my recipe for Peanut Butter Balls with Figs — it calls for 1 cup of dried figs and I think you could do the same with dates as well.

  6. Avatar thumbnail image for MarlyMarianne Reply

    Hi! I’m trying to do this recipe for my bff’s birthday and I don’t have one of the ingredients which is coconut oil. Can I replace it with olive oil?
    Loved the entire post, btw

    • Avatar thumbnail image for MarlyMarly

      Hi Marianne. I have not tried making this recipe with olive oil and I can’t guarantee that the peanut butter balls would turn out with a firm chocolate coating. That’s what I’m going for with my vegan peanut butter balls! If I didn’t have coconut oil, I would probably try vegetable shortening or vegan butter before trying adding an oil. That’s because both shortening and vegan butter are more firm at room temperature. You could try not adding anything, but then the texture could be a little too crispy. I hope this is helpful information! Let me know how it goes!

  7. Avatar thumbnail image for MarlyMaria Koutsogiannis Reply

    This looks like the perfect recipe to make this Christmas! Thanks 🙂

    • Avatar thumbnail image for MarlyMarly

      Thanks, Maria! I agree!!

  8. Avatar thumbnail image for MarlyZee Malvern Reply

    Amazing!
    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. I personally found it a little hard to transfer the balls since it was a little runny to begin with, but after I froze them it worked. Any tips for making the balls more round and nice-looking? Tasted great but mine are misshaped! Lol!

    • Avatar thumbnail image for MarlyMarly

      Hi Zee. First…I LOVE your name! You won’t believe this, but I’m writing a novel and one of my characters goes by the nickname Zee! Anyway, here’s how I make peanut butter balls in nice shapes. Make sure the “dough” is chilled first and the first time through I just try to get a uniform size and roundness. Then I refrigerate those to firm them up. And then I do another round of shaping them. It works and I just watch a show or something while I’m doing that so it goes by really quickly. So glad you liked this recipe. It’s one of my favs!!

  9. Avatar thumbnail image for MarlyChristine Reply

    Hi! I’m going to try to make these as a Christmas gift for a vegan friend of mine. What type of peanut butter do you use – I assume all natural (i.e., not Kraft)? Thanks!

    • Avatar thumbnail image for MarlyMarly

      Great question, Christine! And I adapted the recipe to add a note to show my answer. But basically I do not recommend natural peanut butter (the kind with the oil on the top that has to be stirred) for this recipe. I find it to be a little too runny. I prefer the creamy peanut butter. When I say “creamy” peanut butter, I’m referring to the “Skippy” style that is very smooth and no oil that has risen to the top. Now, most brands have a “natural” version of creamy peanut butter, oftentimes made with reduced sugar. That would work too, as long as it’s creamy. I usually just buy the store brand, el cheapo peanut butter and it works great! BTW, your vegan friend is so lucky to have a friend like you! ❤️

  10. Avatar thumbnail image for MarlyMarisa Reply

    Hi! Do you know whether or not these freeze well?
    Can’t wait to try them, they look amazing.

    • Avatar thumbnail image for MarlyMarly

      I LOVE freezing these, Marisa! In addition to freezing really well, they also taste really good frozen!

  11. Avatar thumbnail image for MarlyCrystal Reply

    Hi
    I made these and used peanut butter made directly from peanuts from a machine. They turned out great but I wanted to know would you recommend continuing to use type of peanut butter or should I get the store brand skippy style as you suggested above ?

    I made some for my church members and they loved it. I’m making another batch this weekend and I’m using SWERVE Confectioners substitute sugar in place of regular powdered sugar.

    Also I noticed they have to stay refrigerated or frozen or they soften and is that your experience as well?

    Thank you

    • Avatar thumbnail image for MarlyMarly

      Hi Crystal. So glad you liked this recipe! Hey, I like to say if it’s not broke, don’t fix it. That said, the reason they’re getting soft is probably because of the ground peanut butter. If you don’t mind keeping them refrigerated then I’d say keep it the same. But if you’d like a “stiffer” peanut butter ball, then buying the smooth peanut butter at the store may do the trick! You could also add something like a cup of ground graham crackers and that would help make the balls made from ground peanut butter a little firmer. Happy holidays!

  12. Avatar thumbnail image for MarlyCrystal Reply

    They are delicious

  13. Avatar thumbnail image for MarlyDarcy Reply

    How long will these last in the fridge or freezer after making them?

    • Avatar thumbnail image for MarlyMarly

      They will last in the fridge for up to a week, possibly even two. You can freeze them for up to 2 – 3 months. Personally? I really love having them in the freezer and eating them after letting them sit for just a couple of minutes. So good!

  14. Avatar thumbnail image for MarlyJenna Reply

    Can I use regular vegan butter instead of margarine?

    • Avatar thumbnail image for MarlyMarly

      Vegan butter works great with this recipe.

  15. Avatar thumbnail image for MarlyEllie Reply

    I used the 5 cups of sugar like you suggested to and they came out way too sugary. Why do you suggest so much sugar?

    • Avatar thumbnail image for MarlyMarly

      Hi Ellie. I think sweetness is one of the most variable tastes. That’s one of the reasons I mentioned in the post that you can reduce the sweetness if you prefer something less sweet. In fact, I even have a link to different variations of peanut butter ball recipes with different variations of sweetener, some even using natural sweeteners like dates. I appreciate your comment and will be sure to add a note to remind people to play around with the amount of sugar used.

  16. Avatar thumbnail image for MarlyBella Marin Reply

    I love these! I didnt use any sweetener as I used 70 percent dark chocolate that is already pretty sweet to me !

  17. Avatar thumbnail image for MarlyKara Reply

    Thank you for sharing your recipes . Make it a Vegan Year !

  18. Avatar thumbnail image for MarlySuzanne Reply

    So easy to make, and delicious! My kids and I cannot stop eating them! Thank you for sharing!

    • Avatar thumbnail image for MarlyMarly

      I feel the same way Suzanne! When I have them in the fridge (or even better, in the freezer), I am constantly dipping in to grab one or two…or more! Recently I made the peanut butter filling with Swerve powdered sugar and it was really good too!

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