These vegan chocolate peanut butter balls with Rice Krispies are a simple, no-bake treat made with just four ingredients. Also known as peanut butter bon bons, these little bites are creamy, crunchy, and slightly chewy. They’re naturally dairy-free and can easily be adapted to be gluten-free or keto-friendly for a balanced sweet-and-salty snack or dessert.
Why You’ll Love This Vegan Chocolate Peanut Butter Balls With Rice Krispies Recipe
These bon bons combine a rich chocolate coating with creamy peanut butter for protein and healthy fats, plus crisp puffed rice for texture and a touch of sweetness. They go by many names—vegan peanut butter truffles, peanut butter bon bons, chocolate peanut butter balls, or Buckeye balls (if only partially dipped)—but they all deliver the same irresistible flavor.
They’re quick to make, budget-friendly, and perfect for snacking, lunchboxes, parties, or potlucks. Be warned: they’re crowd-pleasers and tend to disappear fast. If you have leftovers, they store well in the fridge or freezer for later enjoyment.
Ingredients for No-Bake Chocolate Peanut Butter Balls
The recipe uses just a few pantry staples:
- Peanut butter: Use creamy peanut butter for the best texture. Avoid natural peanut butter where the oil has separated at the top of the jar.
- Puffed rice cereal: Many generic puffed rice cereals are vegan and work well. If you need gluten-free, choose a certified gluten-free puffed rice (some brands use malt and are not gluten-free). You can also try chocolate crispy rice cereal for extra chocolate flavor.
- Powdered sugar: Regular powdered sugar works, or use a sugar-free powdered alternative like powdered erythritol. If you prefer to avoid added sugar entirely, you can experiment with oat or coconut flour to thicken the mixture.
- Chocolate: Use dairy-free semisweet or bittersweet chocolate made with cocoa butter rather than added vegetable oils. For a keto version, choose sugar-free chocolate.
If your chocolate needs to be smoother for dipping, stir in a tablespoon of coconut oil or vegetable shortening while melting. This helps achieve a glossy, dippable consistency.
Optional Add-ins & Recipe Variations
- Vanilla extract: A few drops of natural vanilla enhance flavor.
- Sea salt: Add a pinch if your peanut butter is unsalted, or sprinkle flaky sea salt on each bon bon after dipping for a professional finish.
- Graham cracker crumbs: Use crushed graham crackers instead of puffed rice for a different texture.
- Protein powder: Replace some powdered sugar or flour with your favorite plain or vanilla protein powder to make peanut butter protein balls.
- Skip the chocolate: If you prefer, enjoy the mixture plain without a chocolate coating.
- Buckeye-style: Insert a toothpick and dip the balls about ¾ of the way into the chocolate for a classic Buckeye look.
- Gluten-free: Use certified gluten-free puffed rice cereal.
- Toppings: Roll or sprinkle the finished bon bons with shredded coconut, chopped nuts, freeze-dried fruit powder, or cookie crumbs. You can also drizzle with melted vegan white or dark chocolate.
How to Make Chocolate Peanut Butter Balls
Step 1: In a large bowl, combine the peanut butter, powdered sugar (or chosen thickener), and puffed rice cereal. Mix until the mixture forms a rollable dough. Lightly crushing some of the cereal creates a pleasant texture.
Step 2: Use a small cookie scoop or melon baller to portion the mixture into roughly 1-inch balls. Roll them between your palms to smooth the shape and arrange them on a parchment- or wax-lined sheet. Freeze for 15 minutes to firm up.
Step 3: Melt the vegan chocolate using a double boiler or the microwave. If using a microwave, heat in short 15–20 second bursts and stir between intervals to avoid scorching.
Step 4: Dip each frozen peanut butter ball into the melted chocolate, tapping off excess and returning them to the lined sheet. Freeze again for about 15 minutes until the chocolate is set, then store in the fridge or freezer.
How to dip: Use a small fork or toothpick to dip the bon bons. Inserting toothpicks before chilling helps keep them steady while you dip. For Buckeyes, dip only ¾ of the ball and allow the top to remain peanut-butter-only.
Double boiler method: Set a heatproof bowl over a saucepan of simmering water (the bowl should not touch the water). Add the chocolate and stir continuously until melted. Keep the bowl over low heat while you dip to maintain a smooth consistency.
Recipe Tips and Notes
- Adjust the thickener: The exact amount of powdered sugar, flour, or protein powder depends on the peanut butter and desired texture.
- Prevent crumbliness: Add the thickener gradually. If the mixture becomes too dry, stir in a teaspoon at a time of dairy-free milk until it comes together.
- Chill before dipping: Freezing the balls first makes dipping much easier and cleaner.
- Keep chocolate workable: Use a double boiler and keep the chocolate over low heat while dipping to prevent it from hardening too quickly.
- If the mixture is too soft: Chill the bowl for 15–20 minutes, then shape the balls quickly before they warm up.
- Gifting: Package the bon bons in small bags or tins. If leaving them at room temperature for a while, use tempered vegan chocolate for better stability.
FAQs
They may be sticky because they need more thickener. Start with a small amount of powdered sugar or flour and add by teaspoonfuls until the mixture holds together.
Refrigeration keeps the texture firm and extends freshness. If left at room temperature, eat within a day or two, as they will soften over time.
No, this recipe works well without vegan butter. If you prefer a richer texture, you can add a few tablespoons of vegan butter and then adjust the thickener as needed.
Yes—almond butter, cashew butter, or sunflower seed butter (for a nut-free option) all work. Texture may vary, so adjust thickener amounts accordingly.
Serving Suggestions
Pair these bon bons with other simple treats to create a dessert tray or gift box:
- Chocolate-dipped options: Use extra melted chocolate to make chocolate coconut balls, peanut clusters, chocolate fruit bars, or chocolate-covered strawberries as part of a set.
- Sweet variety: Combine with items like banana chocolate bites, Biscoff fudge, or peanut butter-stuffed dates for a varied dessert platter.
- Savory balance: Add savory snacks such as spiced popcorn or cucumber bites to contrast the sweetness.
Storage Instructions
Fridge: Store the bon bons in an airtight container in the refrigerator for up to one week.
Freezer: Freeze them in a sealed container for up to three months.
Thaw: Remove from the freezer and let thaw at room temperature for 10–15 minutes before serving.
More Easy Vegan Peanut Butter Recipes:
Vegan Desserts
Peanut Butter Chocolate Bark
Vegan Desserts
Peanut Butter Stuffed Dates
Vegan Desserts
Easy Peanut Butter Granola
Vegan Desserts
Banana and Chocolate Chip Bars (Vegan!)
If you try this vegan chocolate peanut butter balls with rice krispies recipe, please leave a star rating and share your experience in the comments. Thanks!
Photos by Alfonso Revilla
Vegan No-Bake Chocolate Peanut Butter Balls With Rice Krispies (Peanut Butter Bon Bons)
Ingredients
- ¾ cup creamy peanut butter (smooth or chunky)
- 1 cup puffed rice cereal
- 2 tablespoons powdered sugar
- 1½ cups vegan semisweet chocolate chips
Instructions
- Combine the peanut butter, powdered sugar, and puffed rice cereal in a bowl and mix until a dough forms.
- Scoop the mixture into 1-inch balls using a small cookie scoop or melon baller. Place on a lined tray and freeze for about 15 minutes to firm.
- Melt the chocolate using a double boiler or microwave in short bursts, stirring frequently.
- Dip each frozen ball into the melted chocolate, return to the lined tray, and freeze another 15 minutes until set. Store in an airtight container in the fridge.
Notes
- Vanilla extract adds depth—use just a few drops.
- Add a pinch of sea salt if your peanut butter is unsalted or to finish the bon bons.
- Swap puffed rice for graham cracker crumbs if desired, or use protein powder to thicken for a post-workout snack.
Nutrition
Calories: 238 kcal • Carbohydrates: 18 g • Protein: 5 g • Fat: 17 g
Additional Info
Author: Jake • Course: Dessert, Snack • Cuisine: American • Method: No Bake • Diet: Vegan