Easy Chocolate Covered Peanut Butter Protein Balls

These chocolate-covered peanut butter protein balls are a vegan, protein-packed twist on the classic peanut butter truffle. A crunchy yet velvety peanut butter center, coated in a crisp chocolate shell, finished with a sprinkle of sea salt. Sweet, salty, and easy to make.

Vanilla protein powder is the swap that makes these different from a standard peanut butter truffle. It mimics the texture of powdered sugar, giving the filling that dense, fudgy quality, while quietly boosting the nutrients without changing the flavor.

Jump to:

• Chocolate peanut butter protein ball ingredients
• Substitutions and variations
• How to make chocolate peanut butter protein balls
• A few helpful tips
• Storaging chocolate covered peanut butter protein balls
• 📋 Recipe
• 💬 Feedback

Chocolate peanut butter protein ball ingredients

We'll need just a few ingredients to make these peanut butter balls.

• Crunchy peanut butter: An all-natural crunchy peanut butter works best, with just peanuts (and salt if desired). Teddies Super Chunky is my go-to.
• Vanilla protein powder: replaces the powdered sugar used in traditional peanut butter truffles. I use KOS vanilla or Just One for an unsweetened variation, both blend smoothly without any chalkiness.
• Pure maple syrup: helps bind everything together and adds natural sweetness.
• Vanilla extract: balances and ties the ingredients all together
• Sea salt: just a pinch to enhance the flavor
• Semi-sweet chocolate chips: Enjoy Life dairy-free chips are my go-to.
• Coconut oil: necessary to thin the chocolate enough to coat smoothly.
• Sea salt flakes (optional): a pinch on top of each ball right after dipping.

Substitutions and variations

• Peanut butter: creamy works in a pinch, but you'll lose some of the crunchy texture. Almond butter, cashew butter, granola butter, or sunflower seed butter all work as swaps with taste variations to be expected.
• Protein powder: avoid almond flour (gritty) or oat flour (dry). If you must substitute, oat flour is the better of the two, but the texture won't be nearly as velvety and rich, and you may need additional maple to help it all stick together.
• Chocolate chips: any dairy-free chocolate bar melted down, works just as well. Dark chocolate gives a more intense chocolate variation. Vegan white chocolate creates a sweet, almost buttery-like coating against the salty peanut butter center.
• Coconut oil: use refined if you prefer less coconut flavor.
• Toppings: crushed peanuts, hemp seeds, or toasted quinoa for additional nutrients and texture.
• Want to add some texture to the filling? Fold in hemp seeds, flax seeds, crushed peanuts, or gluten-free rice crisps before rolling.
• For a holiday twist, swap the sea salt flakes for festive sprinkles.

If you love chocolate and peanut butter, here are some other no-bake recipes you'll love:

• Easy Vegan Chocolate Peanut Butter Bark with Dates
• No Bake Peanut Butter Cup Energy Bites
• Snickers Protein Shake Recipe

How to make chocolate peanut butter protein balls

Before starting, if you have a crowded freezer, make enough space for a small baking sheet or plate to sit flat. Line it with parchment paper and set aside.

1. Make the peanut butter filling

Add the peanut butter, protein powder, maple syrup, vanilla, and salt to a medium mixing bowl. Stir with a spatula or wooden spoon until fully combined. The texture should resemble thick cookie dough.

2. Scoop, roll, and chill

Using a tablespoon or small cookie scoop, scoop and then roll each scoop into a smooth ball with your hands. I prefer a little less than a full tablespoon. Use a teaspoon for smaller bites or the full tablespoon for larger ones. Place on the prepared baking sheet and freeze for 10 to 13 minutes or until set. Since we've warmed them slightly with our hands, the goal is to get them cold and firm before dipping them.

3. Melt the chocolate

Add the chocolate chips and coconut oil to a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until smooth. Let cool for 1 to 2 minutes before dipping so the chocolate doesn't start to melt the peanut butter.

4. Coat and freeze

Dip each ball into the chocolate, rolling with a fork to coat fully. Tap the fork against the side of the bowl to let the excess chocolate drip off, then place each back on the parchment paper. Freeze for at least 15 minutes to let the chocolate harden. Optional: remove the balls after 5 minutes and drizzle with extra melted chocolate, then sprinkle with sea salt flakes. Freeze again for 10 minutes or until fully set.

The chocolate drizzle is optional; skip it and freeze just once if you prefer. It won't change the flavor at all.

A few helpful tips

• Use natural peanut butter. Just peanuts in the ingredients with no added oils or sugar. Conventional peanut butter will make the filling too soft and sweet. If your natural peanut butter has separated, stir well before measuring.
• Nail the chill time for the peanut butter center. 10-13 minutes is the sweet spot. Anything less and the balls won't hold their shape when dipping, anything more and they get too cold for the chocolate to adhere properly.
• Let the chocolate cool before dipping. A minute or two off before dunking makes a big difference. If the chocolate is too hot, it will start to melt the filling.
• Use a fork for dipping. It gives you the most control of a somewhat messy task and makes it easy to tap off the excess chocolate cleanly.

Storaging chocolate covered peanut butter protein balls

Store in an airtight container in the freezer for up to a month. When ready to eat, let them sit at room temperature for a few minutes. The peanut butter center softens slightly while the chocolate shell stays intact.

For much softer truffles, store them in the fridge instead. They'll keep for up to two weeks.

If serving to a group, keep them chilled until the last minute, as the chocolate will start to soften if kept at room temperature.

📋 Recipe