
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.

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.

Ingredients for crispy peanut butter balls:
- natural peanut butter
- agave nectar (honey or maple syrup works)
- vanilla
- almond flour
- sea salt
- puffed quinoa
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.

Peanut Butter Crunch Balls
Crunchy No Bake Peanut Butter Balls made with puffed quinoa are the perfect sweet treat! They’re the perfect vegan + gluten free snack!
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
- Whisk together the natural peanut butter, agave nectar (honey or maple syrup works), and vanilla.
- Add the almond flour and 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 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.
Nutrition Info:
- 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
Enjoy!! xo
Do you puff your own? Or can you buy it? I’ve never heard of it! So excited to make these with my grand daughter!
HI Mimi!
I haven’t successfully puffed my own quinoa, so I buy it on Amazon. Here is the one I get: http://amzn.to/2CahFRG
Hope you and your granddaughter love them!! xo
I live inCleveland Heights and we have a Zagaras here but they don’t have the peanut butter balls… can’t wait to make them for my kiddos.
Ah! I love that Zagara’s is still going strong!! Hope your kids love these!!
Hi 🙂 where would I get the Puffed Quinoa?! Looks absolutely delish!!
Hi!! I get puffed quinoa off amazon. Here’s the one I get: http://amzn.to/2CahFRG
I so need to try Puffed Quinoa!!! I love the chocolate bars with it, but this seems even better!!!
Omg, finding puffed quinoa totally changed my lifeee!!
These are so delicious. The natural peanut butter I used wasn’t quite creamy enough, so my dough texture was too crumbly to shape into balls. I added some melted coconut oil and it gave it just the right consistency. Love your recipes, thanks for sharing!
yay!! I’m so happy you liked them!! xo