Chocolate Peanut Butter Crunch Balls are a fun and crunchy snack to make for literally every occasion. You can pack them in kids lunchboxes, send some along with a loved one on a plane ride, or hoard them for yourself and have some for dessert.
My mom was visiting from New Jersey this past weekend and I decided to make a recipe video with her! She didn’t know what she wanted to make and since she was about to head to the airport without any plane snacks, so I couldn’t help but be inclined to make something she could take for her trip.
I made a version of these before – my peanut butter crunch balls which are a fan favorite. I also have tons of bliss balls and energy balls like almond butter chocolate chip and carrot cake and gingerbread and literally ALL the balls on this blog, so head to the search bar and type “energy balls” or “bliss balls” to browse some good options.
If you love baking you have to check out my post of 50+ Gluten Free Dessert Recipes! You’ll find everything from these Chocolate Brazil Nut Balls to these Peanut Butter Donuts!
Only seven ingredients for these crunch balls!
- natural peanut butter
- agave nectar
- vanilla extract
- blanched almond flour
- unsweetened cocoa powder
- puffed quinoa (aka quinoa crisps)
- salt
How to Make Chocolate Peanut Butter Crunch Balls
Whisk together the natural peanut butter, agave nectar, and vanilla. You can really customize this with your favorite nut/seed butter or sweetener.
I tend to lean toward sticky sweeteners like agave nectar, coconut nectar, honey, or maple syrup to give the balls some wetness to come together. If you want to experiment with a granular sweetener, decrease the amount of almond flour by about 1/4 cup and add more, one tablespoons at a time as needed.
Add the almond flour, cocoa powder, and sea salt. I used three tablespoons of cocoa powder for a darker chocolate taste. If you want it to be less rich and dark, maybe go for 2 tablespoons of cocoa powder. Whisk it or fold it together until completely combined. Use a rubber spatula to fold in the puffed quinoa.
Use a cookie scooper to scoop the balls and keep them uniform. Then, roll them between your hands to make them smooth. Place them on a cutting board or baking sheet lined with piece of parchment paper and sprinkle with flaked sea salt.
Store in the fridge until ready to eat.
Recipe
5-Min Crunchy Chocolate Peanut Butter Balls
Chocolate Peanut Butter Crunch Balls are so simple to make at home in one bowl! They’re gluten free, vegan, and perfect any time of day!
Ingredients
- 1/2 cup natural peanut butter
- 1/3 cup agave nectar
- splash vanilla extract
- 1 cup blanched almond flour
- 3 tablespoons unsweetened cocoa powder (Cacao v. Cocoa Powder: What’s the Difference?)
- 1/4 teaspoon pink Himalayan salt
- 1/2 cup puffed quinoa (aka quinoa crisps)
- flaked sea salt for sprinkling on top
Instructions
- Whisk together the natural peanut butter, agave nectar (honey or maple syrup works), and vanilla.
- Add the almond flour, cocoa powder, and sea salt.
- Whisk it or fold it together until completely combined.
- Fold in the puffed quinoa.
- Use a cookie scooper to scoop the balls and keep them uniform.
- Then, roll them between your hands to make them smooth.
- Place them on a cutting board or baking sheet lined with piece of parchment paper and sprinkle with flaked sea salt.
- Store in the fridge until ready to eat.
Enjoy!! xo
Anything crunchy, chocolatey, nutty, sweet, and a little salty wins my heart OVER! These chocolate peanut butter crunch balls look superb–I totally see how your mother loved them! Would puffed kamut or puffed rice work in this recipe too? Thanks love!