Peanut Butter Balls, minus the peanut butter? A holiday recipe redux


Dear Diary,

I’m about to do something terrible.

I’m about to get people hooked on something so addictive that it will surely be their undoing….

A little candy that can be whipped up with a handful of ingredients and minimal skill?   A candy that can easily be made to satisfy a nostalgic craving for the peanut butter balls of your youth?  A peanut-free version of this much loved favorite?  One that’s packed with a healthier nut butter and the high fiber, high protein punch of coconut flour?

Please forgive me, for I have sinned.

Faux Peanut Butter Balls:  Holiday Recipe Redux


*  This recipe will also work with your favorite gluten-free flour mix if you don’t have coconut flour.

**  If you eat dairy, feel free to substitute butter for the coconut oil and the non-hydrogenated shortening in the chocolate coating.

→  In a mixing bowl, combine the almond butter, melted coconut oil, coconut flour, salt, and powdered sugar.  Mix with a large spatula until well combined.

→  Add the crispy rice cereal and stir until thoroughly distributed.

→  Chill for 2-3 hours.

→  Working with 1 tablespoon of dough at a time, form round, smooth balls with your hands.  You need to work quickly since the dough will melt in the warmth of your hands.  You can dust your hands with a bit of gluten-free flour or tapioca starch to keep things less sticky.  Place the dough balls on a sheet pan and chill for 30 minutes before dipping.

→  While the dough is chilling, slowly melt the chocolate chips and shortening in a double boiler (or you can use your microwave).  Stir until smooth and shiny.  Allow to cool for about 10 minutes before dipping the candy balls.

→  Give the chocolate one more quick stir and then dip the chilled candy balls one at a time into the chocolate.  I use a large fork and give each ball a couple of bounces on the fork to allow excess chocolate to fall before I transfer them to a wire rack or sheet pan that has been lined with parchment.

→  Garnish with crisped rice and chill for 30 minutes before serving.  These store well in an airtight container in the refrigerator.  A great holiday treat to make ahead and have on hand for last minute guests, if they last that long!

22 thoughts on “Peanut Butter Balls, minus the peanut butter? A holiday recipe redux

  1. It’s a teensy bit evil posting ridiculously delicious treats like this – you know if I tried to make this – first I’d eat all the ingredients before they made it too the bowl and second they’d never turn out this good. Why oh why wasn’t I born with the patience to cook…

  2. These little treats are enticing and worthy of a holiday celebration, just lovely! I really like the almond instead of the peanut butter; a touch of elegance.

    • Hi Laura,
      I think that substitute would work really well! I haven’t made it that way, but I don’t see why it wouldn’t work. Let me know if you give it a go. 🙂

      • Thank you! I’m going to have to try it soon, I think. My son will probably want to eat them for breakfast, lunch, and dinner!

  3. What an amazing idea and great for all of us that don’t use peanut butter! They look so good with the almond butter. Must see if we can get it here – worth trying since I’d love to make them!

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  5. Hi again I just wanted to know do you happen to know what will be the best semi-chocolate chips to purchase. I have not had chocolate in over a year now and I do crave it sometimes but was’nt too sure of which brand is gluten and corn free. Plus I know that my husband would love this treat!!! 🙂

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