I’ve always been a coconut person. Especially when coconut is paired with chocolate… You can get me every time with that dynamic duo. Today’s recipe is for something along those lines: chocolate peanut butter balls with– you guessed it– coconut!
This is not a combination that I’ve seen often out there, but I’m really not sure why. Peanut butter and coconut are so, so good together; especially when they are covered with chocolate.
What are peanut butter balls?
Peanut butter balls are like little homemade peanut butter truffles, with a smooth and crispy peanut butter filling and a hard chocolate shell. They are very similar to Buckeyes, except that the filling is more textured and less like fudge.
These particular peanut butter balls are made with coconut, giving them even more of a crispy texture.
Can I use coconut oil instead of butter?
Yes; however, just be aware that your peanut butter balls may end up a little softer and more difficult to work with. You can keep your peanut butter balls with coconut a little bit easier to work with by using a mini cookie scoop (instead of your fingers) to measure them, and then just barely using your fingertips to shape them into perfect balls afterward. The less you handle them, the easier to work with they will be.
What kind of peanut butter to use
I like to make these with natural peanut butter, although anything will work great. The one thing you want to make sure of with natural peanut butter, however, is that you stir it very well before you use it for this recipe.
The best kind of chocolate to use for this recipe
You can use any kind of coating chocolate, but I am going the simple route and using chocolate melting wafers. These chocolate coins are specifically designed for coating homemade chocolates, and they do not need to be tempered.
How to decorate peanut butter balls with coconut
In these pictures, I kept it simple and drizzled them with white chocolate; however, next time I think I might use a sprinkling of toasted coconut on top instead.
To do this, just dry-fry some shredded coconut until golden and let it cool. Then, while the chocolate is still wet after dipping, sprinkle some coconut on top. Allow the chocolate to set. That’s it!
Is this recipe gluten free?
Yes! Like regular peanut butter balls, you can make these with gluten free rice cereal, and yes, in that case, they are completely gluten free! The only thing to be careful of is the rice cereal: some varieties are made with barley, which does contain gluten. So make sure you check your ingredients if you have to be very careful with that.
You will need:
- Ingredients (see recipe card)
- Mixing bowls (or a stand mixer)
- Measuring cups and spoons
- Glass bowl or Double boiler
- Silverware
- Spatula
- Mini cookie scoop
- Parchment paper or wax paper
- Cookie sheet
- Sharp knife
- Containers or cookie tins for storage
Printable Recipe:
Scroll down for a few more close up pictures!
Chocolate Peanut Butter Balls with Coconut
This spin off of traditional peanut butter balls incorporates coconut for a little extra nutty flavour and texture.
Ingredients
- 1/2 cup butter softened
- 3 cups icing sugar
- 2 cups crunchy natural peanut butter
- 1-1/2 cups rice crispies
- 1-1/2 cups shredded unsweetened coconut
- 4 cups dark or milk chocolate melting wafers
- 3/4 cup white chocolate melting wafers optional
Instructions
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In a large mixing bowl or the bowl of an electric mixer, cream together the butter and peanut butter. Add the coconut, icing sugar and rice crispies, and stir until well combined. Roll into 1-inch balls, and set aside.
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Melt the chocolate in 30 second bursts in the microwave, stirring between each, until melted and smooth.
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Note: When melting chocolate, keep the temperature from getting too hot. If the bowl of chocolate is getting hot to the touch, let the chocolate sit until the bowl is just lightly warm or room temperature before you put it back into the microwave.
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Coat peanut butter balls with chocolate, using a fork to dip them in, a spoon to cover them, and a knife to scrape off the excess.
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Set the peanut butter balls in fridge or freezer until the chocolate is set (4-10 minutes), or leave them to set at cool room temperature.
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Trim the excess chocolate with a sharp knife. Drizzle with melted white chocolate, if desired. Store the peanut butter balls in sealed containers.
If you like this recipe, you might also like:
- Easy Milk Chocolate Truffles
- Dark Chocolate Coconut Cream Truffles
- White Chocolate Macadamia Nut Cookies
- Nanaimo Bars
And there you have it – another simple chocolate covered recipe; I hope you enjoy it! If you do, feel free to leave a comment below or tag me in your pictures on Instagram @naomicakesofficial. It always makes my day to see what you guys have been making from my blog!
Bye for now,
–Naomi
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