The best part is, they’re delicious at any temperature. You can eat them at room temp, cold or even frozen. Oh my gosh, they’re so good. And because everyone’s preference is different, we make a ton and keep some in the freezer, some in the fridge and some at room temp. That way, they’re always handy just the way we like ’em!They keep great at room temp for about one week, in the refrigerator for 3-4 weeks or in the freezer for up to 3 months. If you’re defrosting them from frozen, leave them loosely covered at room temperature to defrost completely.

step2In medium bowl, mix peanut butter, powdered sugar and corn syrup until well blended. Stir in the cereal until evenly coated. Cocoa powder: Use unsweetened cocoa powder or cacao powder (the latter is less processed and loaded with antioxidants and several vitamins/minerals, but more bitter).

Ingredients

Chocolate Peanut Butter Protein Balls – here’s one with almond flour! But I have to say that I prefer the texture of today’s recipe with coconut flour.

Any tips for me? I know some of you have been using keto sweeteners in my recipes for years and know a lot more about this than I do! I prefer the smooth texture without the chips, and you can’t even taste the chocolate chips because they blend totally in with the chocolate flavor of the balls. I always add chocolate chips to my brownies and thought it made sense here but… nah. Just save the calories for something else! Add the chocolates to a microwave safe bowl. Melt gently by microwaving in 30 second intervals, stirring with a spatula after each 30 seconds, until chocolate is nearly all melted. At this stage, stir until chocolate melts completely. I used Dutch-process because I like the deep chocolaty taste. I’ve also used the regular stuff and loved them that way.

From healthy energy bites and hearty granola to dreamy and decadent icebox pies, my Favorite No-Bake Recipes leave nothing out but the oven. Skip the heat and enjoy these delicious no-bake eats!

Nut/seed butter: This is the binding ingredient for the DIY chocolate ball cereal. You can use any seed or nut butter, like peanut butter, almond butter, sunflower seed butter, etc. In a large bowl, stir together the peanut butter, butter, powdered sugar and cereal until well combined. Next, preheat the oven to 320 °F/160 °C, and line a large baking sheet with parchment paper or a silicone mat. Walnut Butter – I actually haven’t tried this option but am pretty sure it’d work. You might need a little extra coconut flour. Also note that the walnut taste will be quite strong! Let coated peanut butter balls set until coating is completely dry.Store in an airtight container at room temperature or in the refrigerator or freezer.

FAQs

I tried a granulated keto sweetener in these (more on that below), and the texture was actually runnier than with maple syrup. That’s because liquid causes nut butter to seize a bit. First, grind the oats into flour (if you don’t have oat flour). Add all the ingredients to a large bowl and stir it with a spoon. Then use your hands to mix the dough. step1Line a cookie sheet with parchment or waxed paper. In 1-quart saucepan, mix chocolate chips and water. Heat over medium heat, stirring constantly, until the mixture is smooth. Cool the chocolate while preparing the candies. step4Spoon about 1 teaspoon of the cooled chocolate onto each ball. Refrigerate until firm, about 30 minutes. Store the candies in a covered container in the refrigerator. This is one of those recipes you can put together in a few minutes when you couldn’t be bothered to bake something and/or it’s too hot to turn on the oven.