These healthy three-ingredient Peanut Butter Balls are gluten-free, vegan, and free from refined sugar. They’re incredibly quick to prepare — ready to freeze in about five minutes — and make a convenient, protein-packed snack or treat on the go.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Peanut Butter Balls
- Substitutions
- Variations
- How to make Peanut Butter Balls
- Leftovers
- Recipe FAQs
- Peanut Butter Balls Recipe
Why this recipe works
If you love peanut butter, these crunchy-outside, soft-inside Peanut Butter Balls will be a hit. The texture contrasts — slightly firm exterior and a chewy, nutty interior — make them satisfying and easy to enjoy straight from the freezer.
The recipe uses only three ingredients, needs no baking, and comes together in minutes with just a bowl, a spatula, and a tray. Freeze briefly to set the shape, then roll again for smooth, uniform balls.
If someone has a peanut allergy, almond butter works perfectly as a replacement. These bites are versatile: enjoy them as a quick snack, a protein boost after a workout, or dip them in chocolate for a special treat.
Ingredients to make Peanut Butter Balls
- Crunchy peanut butter — gives a pleasant texture inside; smooth peanut butter will also work.
- Ground almonds — add flavor and help bind the mixture.
- Maple syrup — provides natural sweetness; honey is an optional alternative.
See recipe card below for exact ingredient amounts and nutrition.
Substitutions
- Peanut butter: Use smooth peanut butter or almond butter if preferred.
- Ground almonds: Almond flour is a finer option and will work if that’s what you have.
- Maple syrup: Honey is a suitable natural sweetener alternative.
Variations
- Deluxe: Dip the balls in melted chocolate and drizzle with white chocolate or sprinkle with shredded coconut for a dessert-style treat.
- Kid friendly: These are already kid-approved if they like peanut butter. For extra crunch and fun, stir in some Rice Krispies or let children help roll the balls.
How to make Peanut Butter Balls
Step 1: Add the peanut butter, ground almonds, maple syrup, and a pinch of salt to a large mixing bowl.
Step 2: Mix thoroughly with a spatula until combined.
Step 3: Scoop small portions with a spoon and roll into rough balls. Place them on a tray lined with baking paper and freeze for 30 minutes to firm up.
Step 4: After freezing, roll each ball in your hands until smooth. If you plan to dip them in chocolate, freezing first makes them easier to handle.
Hint: This recipe makes about 15 peanut butter balls.
Leftovers
Store finished balls in an airtight container in the refrigerator for up to a week. For longer storage, keep them frozen for one to two months.
Recipe FAQs
Yes. Refrigerate for up to a week or freeze for a couple of months to keep them fresh.
Natural peanut butter can be oily. Add more ground almonds to firm the mixture and be sure to freeze for 30 minutes before finishing.
Yes. Almond flour is finer but will still work well in this recipe.
Freezing for about 30 minutes is recommended. It helps the balls hold their shape and makes dipping much easier.
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Peanut Butter Balls
Ingredients
- 330 g crunchy peanut butter, (roughly 9 heaped tbsp)
- 90 g ground almonds
- 7 tbsp maple syrup
- 1 pinch salt
Instructions
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In a large mixing bowl add the peanut butter, ground almonds, maple syrup and salt.
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Mix together with a spatula until combined.
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Scoop small amounts with a spoon and roll into rough balls. Place on a lined tray and freeze for 30 minutes.
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Remove from the freezer and roll in your hands until smooth. Store chilled or frozen.
Notes
Substitutions & Variations: Options are listed above in the recipe content.
To Store: Keep in an airtight container in the fridge for up to a week.
To Freeze: Freeze in an airtight container for 1–2 months.
Tip 1: Smooth or crunchy peanut butter both work.
Tip 2: This batch yields approximately 15 balls.
Tip 3: The first roll can be rough — freezing and re-rolling produces smooth finishes.
Nutrition
