This is a side image of a chocolate coated peanut butter ball with a bite taken out of it. The ball sits on a white counter with a white background and more peanut butter balls blurred in the background.
Crunchy No Bake Peanut Butter Balls made with puffed quinoa are the perfect sweet treat! They’re the perfect vegan + gluten free snack!

Ok story time. When I was younger, there was this food store by us called Zagara’s. I always thought the name was pretty fun to say.

They tasted like a Reese’s peanut butter cups in ball form with crunchy rice crispies spread throughout. Ugh, they were so good. At some point when I was in high school, Zagara’s closed and those crunchy peanut butter balls of delight were no more.

This is an overhead image of chocolate coated peanut butter balls. The chocolate is still shiny and melted. The balls sit on a white background.

I trecked on. I went back to my peanut butter cup ways and went on with my life. But, I never forgot. They were filed in the back of my brain as a love lost. Whenever I saw something that resembled my beloved peanut butter ball, my heart would fill with hope. Would they have that same special crunch?

They never did.

And then puffed quinoa came into my life. In some breath of fate, I knew what needed to be done. So, I crafted these delicious Peanut Butter Crunch Balls in loving memory of Zagara’s. They taste pretty much the identical. And, in the last week since first crafting this recipe, I have made them three times.

This is an overhead image of chocolate covered peanut butter balls. Some balls are sliced in half revealing a crunchy texture. The balls sit on a white background.

Ingredients for crispy peanut butter balls:

How to make no bake peanut butter balls:

Whisk together the natural peanut butter, agave nectar (honey or maple syrup works), and vanilla. Add the almond flour 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.

If desired, melt chocolate chips and dip each ball into the chips. Sprinkle each ball with pink Himalayan sea salt. Place them on a cutting board or baking sheet lined with piece of parchment paper and store in the fridge for the chocolate to harden.

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Peanut Butter Crunch Balls

  • Author: Lindsay Grimes Freedman
  • Prep Time: 10 mins
  • Cook Time: 0 min
  • Total Time: 10 mins
  • Yield: 12 1x
  • Category: snack
  • Method: no bake
  • Cuisine: energy balls
  • Diet: Vegan
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Description

Crunchy No Bake Peanut Butter Balls made with puffed quinoa are the perfect sweet treat! They’re the perfect vegan + gluten free snack!


Scale

Ingredients

  • 1/2 cup natural peanut butter
  • 1/3 cup agave nectar
  • splash vanilla extract
  • 1 cup blanched almond flour
  • 1/4 teaspoon sea salt
  • 1/2 cup puffed quinoa

Instructions

  1. Whisk together the natural peanut butter, agave nectar (honey or maple syrup works), and vanilla.
  2. Add the almond flour and salt.
  3. Whisk it or fold it together until completely combined.
  4. Fold in the puffed quinoa.
  5. Use a cookie scooper to scoop the balls and keep them uniform.
  6. Then, roll them between your hands to make them smooth.
  7. If desired, melt chocolate chips and dip each ball into the chips.
  8. Sprinkle each ball with salt.
  9. Place them on a cutting board or baking sheet lined with piece of parchment paper and store in the fridge for the chocolate to harden.


Nutrition

  • Serving Size: 1 ball
  • Calories: 117
  • Sugar: 8.7g
  • Sodium: 42mg
  • Fat: 6.5g
  • Saturated Fat: 1.1g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 11.4g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 0mg

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Enjoy!! xo