These vegan peanut butter balls are the best ever! Creamy and smooth peanut butter centers are smothered in rich chocolate.
Who loves peanut butter and chocolate? Me Me Me! And most likely you too. Am I right?
If so, then you’re just going to love me for this recipe (send gifts!).
Vegan peanut butter balls are it. Smothered in vegan chocolate and then sprinkled with crushed peanuts, they are perfect mouthfuls of delish.
For a moment I was a little bit concerned that I may be going overboard with this recipe. I mean vegan whipped cream AND peanut butter?
But then I had to laugh, because really the words ‘going overboard’ and ‘confectionary’ have no relation to each other. Like what’s that?
I was pretty excited at the idea of having these in the fridge for occasional snack attacks – that is of course until I noticed that Jaye was eating them at a rate of roughly 4 per hour, then I realized they were not going to be around that long!
Made with peanut butter, vegan whipped cream (I used whipped coconut cream, but you can really use any vegan whipped cream) and powdered sugar, rolled into balls, frozen and then dipped in melted vegan chocolate, these vegan peanut butter balls make a fabulous sweet snack or dessert.
If you love this recipe you’ll also love our no-bake vegan truffles, vegan chocolate truffles, vegan oreo truffles and our vegan energy balls!
How To Make Vegan Peanut Butter Balls
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add peanut butter and powdered sugar to the mixing bowl and with the electric mixer on low speed mix it in. It will be crumbly.
- Slowly add vegan whipped cream until you achieve a thick consistency that you can easily roll into balls.
- Roll the peanut butter mix into balls, aim for 20 balls, and place them evenly onto a parchment lined tray.
- Place the balls into the freezer for a couple of hours until they have set solidly.
- Melt vegan chocolate and dip the balls into the melted chocolate. Use two teaspoons to dunk the balls in and then lift them out of the chocolate. Place them back onto the parchment lined tray and sprinkle with crushed peanuts.
- When all the balls are covered in chocolate, place them into the fridge for around 10 minutes for the chocolate to set.
- Keep the balls stored in the fridge and serve them directly from the fridge.
Recipe Tips
Make sure your peanut butter mix is not too wet. These vegan peanut butter balls are really easy to make. The only tricky part is making sure the mix is not too wet. If you make it too wet, you won’t be able to roll it into balls. Err on the side of caution: too dry is easily fixed, too wet and it’s a flop! You can try and fix it by adding in heaps more powdered sugar, but you don’t want to go that route, the trick is to add in the vegan whipped cream slowly.
As soon as the peanut butter and powdered sugar goes from crumbles to mixed in (even while still very dry looking – as in our picture above), it’s likely good enough. Test a bit of the dough to see if you can roll it into a ball. If you can, you’re good to go.
Vegan whipped cream is a lovely flavor addition to these vegan peanut butter balls. So it’s great to make these if you have some leftover vegan whipped cream going and want to use it up!
Use a creamy brand of peanut butter. Commercial brands of creamy peanut butter work best in this recipe. Natural style peanut butters don’t work as well and may make the mixture too wet.
You can use any vegan whipped cream. If you happen to have some vegan whipped cream left over from another dessert then it’s the perfect time to make up a batch of these! Or use any store-bought vegan whipped cream.
You can melt down vegan chocolate chips or any good tasting vegan chocolate bar. Any good tasting chocolate chips or vegan chocolate bar that melts well can be used for this recipe.
Storing and Freezing
Keep them stored in the fridge and serve them directly from the fridge. They store very well and will stay good for up to 2 weeks. If you’d like to keep them longer then freeze them. They freeze super well for months.
More Delicious Peanut Butter Desserts
- Vegan Peanut Butter Cookies
- Vegan Peanut Butter Cups
- Vegan Peanut Butter Fudge
- Vegan Peanut Butter Bars
- Vegan Peanut Butter Pancakes
- Vegan Peanut Butter Pie
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Peanut Butter Balls
Ingredients
- 1 cup Smooth Creamy Peanut Butter (250g)
- ⅓ cup Vegan Whipped Cream (80ml)
- 2 cups Powdered Sugar (240g)
- 1 ¾ cups Vegan Chocolate or Vegan Chocolate Chips (300g)
- 1 tsp Coconut Oil
For Decoration (Optional):
- Crushed Peanuts
Instructions
- Add the peanut butter and powdered sugar to the mixing bowl and with the electric mixer on low speed mix it in. It will be crumbly.
- Slowly add the vegan whipped cream until you achieve a thick consistency that you can easily roll into balls. You may not need to add all your whipped cream, it depends on the brand of peanut butter you’re using, so go slow when you add in the whipped cream.
- Roll the peanut butter mix into balls – aim to get 20 balls – and place them evenly on a parchment lined baking tray.
- Place them into the freezer for a couple of hours until the balls have set solidly.
- Place the vegan chocolate into a microwave safe dish. Microwave in 30-second intervals, bringing it out to stir every 30-seconds until your chocolate is melted. Add in the coconut oil and stir it in (makes the chocolate a little thinner and easier to work with).
- Place each ball into the melted chocolate and use two teaspoons to cover it in chocolate and then lift it out and place it back onto the parchment lined baking tray. Sprinkle with crushed peanuts (optional).
- When all the balls are covered in chocolate, place in the fridge for around 10 minutes for the chocolate to set.
- Keep the balls stored in the fridge and serve directly from the fridge.
Notes
- You can use any vegan whipped cream here, I used coconut whipped cream, but you can use any variety at all, so long as it’s whipped.
- Prep time does not include time spent setting in the freezer/fridge.
- Keep them stored in the fridge and for up to 2 weeks. You can also freeze them for up to 3 months.
- This recipe was first published in December 2015.
AMAZING. These were so EASY to make and so much FUN!!!!!
So glad to hear! Thanks Hailey. 🙂
I found these to be too sweet, next time I make them I’ll try halving the powdered sugar. Overall they’re a nice treat and remind me of Reese’s 🙂 I brought them to Christmas dinner
could i use So Delicious coconut whipped cream in place of making my own to cut down on prep time?
I’m sure you could! 🙂
I’ve made it! My second attempt was successful 🙂
First time the consistency was to wet.
During second attempt i bought some coconut flour and it fixed everything!
Great recipe! Thanks!
Oh awesome! Great fix there with the coconut flour! Thanks for sharing! 🙂
Hi Alison,
Great Recipe! I tried a version of these and they were delicious! Had a bit of trouble getting the chocolate not to melt the peanut butter ball though. Any suggestions? I froze the balls, but maybe the chocolate was too hot? Or too runny?
It is a bit tricky, I find the best way to do it is just be as quick as you possibly can. In and straight out the chocolate, if it has gaps in the chocolate on it, then fill those in with a teaspoon afterwards. 🙂
Will almond butter or no-nut butter work the same as peanut butter? I’m always looking for recipes for my grandson who is allergic to peanuts, milk, and eggs. I’m planning to take a chance and try it but wondered if you had input before I do so.
Hi Gayle, should be fine, the only difference may be in the relative oiliness of the nut butters you use, so just bear it in mind that you may need to use much less coconut cream if your nut butter is quite oily. Any nut butter you use you’ll still be trying to create a texture that’ll easily roll into sticky balls. All the best!
I just made up a version very similar to yours this afternoon because I was craving chocolate and peanut butter and I’m on a diet LOL. I melted dark chocolate chips & a tablespoon of coconut oil. Then, I mixed up peanut butter, honey, and a bit of vanilla. I dropped some of the chocolate into silicone baking cups and put it into the freezer. Took it out and put dollops of the peanut butter mixture on each, then, covered with more melted chocolate. I popped them in the freezer for an hour and then had a hard time keeping out of them 🙂 A friend later showed me your recipe. Yours looks sweeter and probably tastes more like Reese’s Peanut Butter Cups 🙂
Awesome – yours sound great Deanna!
These are so delicious and easy to make, I absolutely love them!
Thank you Melissa! 🙂
Wow, absolutely melt in your mouth peanut buttery deliciousness. Thank you so much ?
Good to hear! Thanks David!
My whole family is making this recipe. Its great! Simple enough even I can do it. Thank you. Xx
Woohoo! Awesome John! Thanks 🙂
This recipe was simple to make and beyond delicious to eat. Thank you i love it!
Yay! Thanks Karen!
Just loved making these delicious chocolate balls and a super little gift for Xmas with a few wrapped in cellophane with a red ribbon. The secret to any recipe is following it strictly and it will always be a success.
Thanks Anna! So glad they came out well. This sounds like an amazing idea for xmas!
This recipe is fantastic! I love how you substituted coconut cream instead of butter!! Can’t wait to try this asap 🙂
Thanks so much Liz! Let me know how it goes when you try it! 🙂
Could you please tell me what is powered sugar?
Hi Brenda. It’s a powdered version of sugar, so it’s much finer. It’s also called ‘Confectioners Sugar’. It’s used for making cake frostings and that sort of thing. You can usually find it in the sugar section of the supermarket, and it’s called Powdered Sugar but may also be called Confectioners Sugar or 10x Sugar.
Im so stoked that these only have only have 4 ingredients and are healthier!!!!! Like what!??
I know! So easy right? 🙂