Description
Two no-bake peanut butter ball options in one recipe: the Classic (powdered sugar + butter; fudgy and great for dipping) and the Oat–Maple (no refined sugar; chewy and snacky). One bowl, about 10 minutes of work plus chill time.
Ingredients
**CLASSIC (3 ingredients)**
1 cup creamy peanut butter (256 g)
1/2 cup unsalted butter, softened (113 g) • Dairy-free swap: refined coconut oil, semi-solid
2 1/4 cups powdered sugar (270–285 g)
Optional: 1/2 tsp vanilla; pinch sea salt if PB is unsalted
Optional dip: 1 cup chocolate chips (170 g) + 1 tsp coconut oil
**OAT–MAPLE (no refined sugar)**
1 cup natural creamy peanut butter, well-stirred (256 g)
1 1/2 cups rolled oats, pulsed to a fine meal (135 g) • or quick oats
1/3–1/2 cup maple syrup (105–160 g), to bind
Optional: 1 Tbsp chia or ground flax; pinch sea salt; mini chocolate chips
Instructions
1. **CLASSIC**
2. Beat peanut butter and softened butter until smooth and glossy.
3. Mix in powdered sugar (and vanilla) in two additions until a pliable, non-sticky dough forms.
4. Cover and refrigerate 20–30 minutes to firm.
5. Scoop 1 Tbsp portions (about 20 g) and roll into balls; place on a parchment-lined tray.
6. Refrigerate 15–20 minutes to set.
7. Optional: Melt chocolate with coconut oil in short bursts; dip balls, set on parchment, and chill 10 minutes.
8.
9. **OAT–MAPLE**
10. Pulse rolled oats in a food processor to a fine, sandy meal.
11. Stir peanut butter with 1/3 cup maple syrup until smooth.
12. Fold in oat meal (and chia/flax). Add maple 1 Tbsp at a time until the mixture holds when pressed.
13. Refrigerate 20 minutes to firm.
14. Scoop 1 Tbsp portions and roll; press in a few mini chips if using.
Notes
**Tips & Fixes**
Classic too sticky? Add 1–2 Tbsp powdered sugar. Too crumbly? Mix in 1–2 tsp warm PB or a splash of water. Hands sticky? Lightly oil or butter palms.
Oat–Maple too dry? Add 1–2 tsp maple or warm PB. Too sticky? Add 1–2 Tbsp pulsed oat meal.
Natural PB in Classic works but may need extra sugar + longer chill.
**Storage**
Classic: Refrigerate 1–2 weeks; freeze 2–3 months (tray-freeze, then bag). Thaw in the fridge.
Oat–Maple: Refrigerate 7–10 days; freeze up to 2 months; thaw in the fridge.
**Diet Swaps**
Dairy-free (Classic): use refined coconut oil + pinch salt. Vegan: Oat–Maple as written (use certified GF oats for gluten-free).
**Serving**
Great chilled as snacks, dipped in chocolate, or crumbled over yogurt/banana nice cream.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Healthy-ish Desserts
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball (~20 g)
- Calories: 110
- Sugar: 7
- Sodium: 40
- Fat: 7
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 2.6
- Cholesterol: 3