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. These are SO good, and super easy to make! They taste just like Butterfingers meets Reese’s cups. The longest part was rolling out the balls, but I must have made them a bit smaller then the recipe (I got 37, and I thought they were actually a little big!). I did end up having quite a bit of leftover chocolate, though, so I might only use 2/3 of the bag next time.

  2. These were so so good! Everyone went crazy for them. I used crushed Rice Chex cereal and the texture was great. I had to chill the peanut butter filling a bit before forming them into balls since it was really sticky. Love all of your recipes, Nora!

  3. My daughter has a dairy allergy and I cannot use rice krispies. Will they be okay without or is there a substitution I can use?

    1. You can leave out the rice krispies, they just won’t have that crunch. You could use tiny chopped peanuts, or another cereal perhaps broken down, or just leave them out for smoother peanut butter balls.

  4. Your correct best Vegan Dairy free Peanut Butter Balls. I used the Guittard Dairy free semi sweet chocolate chips. So Good.

    How should I freeze them ? Wax paper or parchment between layers in a tin??

    1. I’m happy you enjoyed the peanut butter balls, thank you! Wax or parchment paper between layers in a tin sounds great, or any freezer friendly bag or container.

  5. This recipe is to DIE FOR! They taste exactly like, if not better, than Reese’s peanut butter cups!! You have to make these!

    Thank you, Nora, for all of your amazing vegan recipes! I am a huge fan and love making your recipes. ❤️❤️❤️❤️❤️

    1. Hi Jodi. Your positive words make my heart happy! I’m thrilled you are loving my recipes! These peanut butter balls are one of our favorites! I’m glad you love them as well! Thanks for your incredible feedback!

  6. Fun! I think I used too much puffed rice and the end result was a lot crunchier than what I think it’s supposed to be. But still very tasty.

    1. LOL! Crunchy sounds good! I’m glad that you enjoyed the peanut butter balls! Thank you for sharing your awesome feedback!

    1. You should be fine to use softened coconut oil instead of butter, although the peanut butter filling might taste a bit oily. Worth a try, though!

    1. Yes, you can probably omit it or use vegan butter instead. I don’t know about a different oil, I wouldn’t use any other oil I don’t think. Hope that helps!

      1. Yum! These are so so good. I made these to pass out to neighbors and family this year and they are a hit! I had to pass them out quickly so we wouldn’t eat too many. Lol. Thank you for a delightful recipe.

        1. You are welcome, Karen! I’m so glad that you loved the peanut butter balls! Thank you for sharing your terrific feedback and review!

  7. Yum! I used puffed rice and got 27 balls. The other ball was probably what I licked off my hands. I assume they’re healthy from the protein in the peanut butter. 😉

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