These are the BEST Vegan Chocolate Peanut Butter Balls! With a creamy but slightly crispy peanut butter filling and chocolate coating, they are sure to be a hit! Only 6 ingredients.

cut in half vegan chocolate peanut butter balls close up

Chocolate Peanut Butter Balls are a classic favorite and are perfect for holiday parties. Chocolate and peanut butter are a match made in heaven, and these balls are made even more amazing thanks to a secret ingredient. Watch them disappear!

What kind of peanut butter should I use?

In this particular recipe, I recommend using creamy peanut butter, NOT the natural kind that is only peanuts and/or salt. The creamy stuff just works better here, and gives more consistent results. Natural peanut butter is more liquidy and oily.

You can use natural if you must, but you may need to add more powdered sugar to get a peanut butter dough that is thick and firm enough to roll into balls.

The secret ingredient…

Rice Krispies cereal! In my opinion, the addition of Rice Krispies in the peanut butter dough really brings these peanut butter balls to the next level of amazing! You get just a little “crunch” with each bite that is irresistible.

peanut butter balls on parchment paper

Making vegan chocolate peanut butter balls is easy

  • Make the peanut butter dough, roll into balls and refrigerate for 30 minutes.
  • Melt chocolate chips and coconut oil in a bowl.
  • Dip each peanut butter ball into chocolate
  • Place back in the refrigerator to set for 15 minutes.
  • Try not to eat them all at once!

peanut butter ball being dipped in melted chocolate

Tips & Substitutions

  • Peanut allergy? Use almond butter instead!
  • Gluten free? Use a gluten free brand of rice krispies type cereal.
  • Use refined coconut oil to avoid any coconut flavor in the chocolate coating.
  • Before you start, clear an area of your refrigerator so you have room to place a baking sheet in there.
  • The peanut butter dough should be thick enough to roll into balls easily, and shouldn’t be overly sticky. If it’s too sticky, add a tablespoon of powdered sugar at a time until you the perfect consistency is reached.

dipped in chocolate peanut butter balls on parchment lined pan

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Where can I find vegan chocolate chips?

I almost never buy chocolate chips that are actually labeled “vegan”. They are too expensive! However, many brands are accidentally vegan, such as Trader Joe’s semi-sweet chocolate chips and Guittard brand. Even my local discount store carries a generic brand of non-dairy chocolate chips.

Simply check the ingredients list for milkfat, butter oil, etc.

chocolate balls being drizzled with more melted chocolate

Want more peanut butter desserts?

close up of vegan chocolate peanut butter balls on parchment paper

cut in half vegan chocolate peanut butter balls close up
5 stars (22 ratings)

Vegan Chocolate Peanut Butter Balls

The BEST Vegan Chocolate Peanut Butter Balls! With a creamy but slightly crispy peanut butter filling and chocolate coating, they are sure to be a hit!
Prep: 1 hour
Total: 1 hour
Servings: 28 balls


Peanut Butter Balls

Chocolate Coating


  • Add the peanut butter and softened vegan butter to a large bowl. Using a hand mixer, mix until combined, about 1 minute. Now add the powdered sugar and Rice Krispies cereal. Mix together on low speed until combined, it will be thick.
  • Form tablespoon sized balls and place on a pan lined with parchment paper. Place in the refrigerator for at least 30 minutes to chill.
  • In a medium bowl, melt the chocolate and coconut oil in the microwave, or on the stovetop if desired. I microwave in 30 second intervals, stirring in between until melted.
  • Dip each peanut butter ball into the melted chocolate (I used a fork to help me). Tap off some of the excess chocolate and place back onto the parchment lined pan.
  • Once all the peanut butter balls are covered in chocolate, place them back in the refrigerator to set, about 15 minutes. Drizzle any remaining melted chocolate over the balls, if desired. Store peanut butter balls in the refrigerator, they will get quite soft at room temperature if left out for long.



  1. I don't recommend using all natural peanut butter for this recipe, creamy peanut butter works best and will give more consistent results. 
  2. I use refined coconut oil so there is no coconut flavor whatsoever, but if you don't mind the chocolate tasting like coconut, you can use unrefined coconut oil. 
  3. These balls freeze very well, and can be made ahead of time. They will keep in the refrigerator for up to 2 weeks.
  4. Allergic to peanuts? Use almond butter instead! 
  5. For Gluten Free, use a different brand of gluten free rice krispies type cereal.


Calories: 182kcal | Carbohydrates: 19g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Sodium: 67mg | Potassium: 60mg | Fiber: 1g | Sugar: 15g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. Hi. I believe that Rice Crispy cereal is not vegan because it contains vitamin D3 derived from animals. Am I incorrect?

    1. The Rice Krispie cereal can be replaced with Nature’s Path or another organic, vegan-friendly brand (there are several that work as well). Hope this helps!

  2. Before becoming vegan I made chocolate dipped pretzels (store bought almond bark, pretzel rods & sprinkles) for Christmas, Valentine’s Day…. My husband and kids loved them and I did too!  I would love to make them again, but have no clue how to possibly recreate the almond bark.  I understand about needing to refrigerate these candies and even chocolate covered strawberries, but pretzels, once the chocolate hardens, only need to be in a tupperware container.  Would this work?  I didn’t know if the vegan chocolate chips and coconut oil would remain solid at room temperature.  I am planning our family’s Valentine dinner and wanted to make the pretzels again, and if need be, I will use the regular almond bark and just refrain from eating them, but I would love to find a way for all of us to enjoy them!
    I hope this makes sense.  Any help I would be so grateful!  ?  Thank you!

    1. Because of the coconut oil, these do need to be stored in the refrigerator or the chocolate gets pretty soft and melty. I haven’t tried it, but perhaps using vegan butter would make them more stable at room temperature. Hope that helps!

  3. These are super easy to make and a fan favourite. Peanut butter + chocolate is usually always a hit! I use a kitchenaid stand mixer and these roll together better than any other recipe I’ve tried. Delicious. 

  4. So good! They’re delightfully rich so one or two does the trick and I’m not tempted to eat more. I mean I am tempted, because they’re delicious, but I know my waistline would be mad at me if I ate too many.

    One thing I wanted to comment that I’ll try next time — I followed the recipe exactly and use the coconut oil when melting the chocolate, but I found that they melt as soon as they touch your skin. I think I’ll try to temper the chocolate instead next time and see how that works.

  5. My son has a dairy, egg and nut allergy so I used sunflower butter and they turned out amazing! Would not change a thing. Thanks for this recipe! 

  6. Rave reviews from everyone who have tasted these! I followed the recipe exactly as written. Used the chocolate chips from Costco…non dairy version. Nora, I love your recipes and your site. Merry Christmas and Happiest of New Year!

  7. Hi Nora,

    This recipe looks great, but from what I have read, Rice Krispies are not vegan because of vitamin D. Have you found some that are vegan?

  8. These are heavenly, but I have to share a silly story. So I had a few of your recipes lined up and this was next to the snowball recipe. I accidentally put 1 cup butter into this recipe instead of the 6 Tbsp it calls for. I spooned it all out on the cookie sheet thinking, “Man these sure are soft.” Luckily I realized my mistake at the last minute. I spooned it all back into the mixer, added more peanut butter, powdered sugar, and rice krispies. They were MUCH better and I could roll into balls easily. Whoopsie-doo!

  9. So delicious! I can’t wait to make these again! I will make small balls next time, so they can be popped into the mouth in one bite, since the chocolate melts so fast. Adding the krispies, WOW! These are rich and decadent and amazing! Yum!!

  10. The easiest crowd pleaser there is! A hit with everyone, you can’t help but eat more than one! 10/10!!!! 

  11. These are fantastic! I’ve made them about 4 times now. My partner’s favorite sweet is Reese’s and he likes these even more. I’ve been playing around with things to do with the leftover chocolate, and I’ve started mixing extra crisped rice into the leftover chocolate then pouring it into a silicone ice cube tray. Having little crisped rice chocolates brings me back to Easter as a kid!

  12. yay! These are just great. I love “crunch” so put in more Rice Krispies. I think next time I’ll make them a bit smaller. The chocolate does melt on one’s fingertips while eating these decadent morsels. Nora, do you think tempering the chocolate would make the chocolate harder? Also, I was poking around and saw a suggestion about using more of the oil: 2/3 cup per 2 cups of the chocolate chips. What do you think?

    1. I’m glad you enjoyed them! I’m not sure about tempering the chocolate or using more oil, it might make the chocolate melt less. Thank you!

  13. These turned out great. I’ve made peanut butter balls before but never thought to put rice krispies in them. Love this recipe and will be making it again!

  14. Just made them, waiting for the final chill. I too sprinkled course pink sea salt on top. Can’t wait to try them! They look beautiful!

      1. Update…they were a big hit! I’ve passed along the link to your recipe. We are adding this to our Christmas baking list…or in this case, not baking, lol. Thanks for posting!

  15. Nora! These are fantastic! I sprinkled mine with a little coarse sea salt and everyone loved them. I think I’ll make them a bit smaller next time and put them in mason jars for Christmas gifts! Thank you!

  16. Well Nora, you have done it again with another amazing recipe! I couldn’t stop eating them before I coated them with chocolate! Thank you for another great recipe!

    1. Unfortunately, no because they get soft rather quickly. Maybe if you replaced the coconut oil with vegan butter, they might be firm enough even at room temperature to stay firm.

  17. Just so you know, regular Rice Krispies are not gluten-free. They are made with barley malt, which has gluten. There are gluten-free rice cereals available.

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