Peanut Butter Chocolate Bites
Chewy no-bake peanut butter balls made with almond flour and flaxseed, dipped halfway in dark chocolate. Makes 16 bites that keep for a week.
- Prep25 min
- Cook2 min
- Total27 min
- Servings8
- Net carbs*6 g
- LevelEasy
Think of a peanut butter cup rolled into a ball. The center is soft and fudgy from peanut butter, almond flour and a little coconut oil, and a half-dip of dark chocolate gives a snap on the outside. They take about twenty minutes of hands-on work and live in the fridge, so there is always a small sweet bite waiting after lunch.
Chilling the dough before rolling saves a lot of frustration. Freshly mixed, it is too soft and sticks to your palms. Fifteen minutes in the fridge firms the coconut oil just enough to roll clean, round balls. Freeze the rolled balls for another 10 minutes before dipping so the warm chocolate sets on contact instead of sliding off.
Ingredients
Makes 16 bites (2 per serving). Tap an item to check it off.
Equipment
- Mixing bowl
- Rimmed baking sheet
- Parchment paper
- Small microwave-safe bowl
- Fork or dipping tool
Instructions
- Line a rimmed baking sheet with parchment paper.
- Stir the peanut butter, melted coconut oil, stevia, vanilla and salt in a mixing bowl until smooth.
- Add the almond flour and flaxseed and stir until a thick, even dough forms. Cover and chill 15 minutes.
- Roll the dough into 16 balls, about 1 tablespoon each, and set them on the baking sheet. Freeze for 10 minutes.
- Microwave the chocolate with the 1 teaspoon coconut oil in 20-second bursts, stirring between each, until smooth, about 1 minute total.
- Dip each ball halfway into the chocolate with a fork, let the extra drip off and return it to the parchment.
- Chill 15 minutes, until the chocolate is firm and no longer shiny.
Estimated nutrition per serving
- Calories
- 226
- Total carbs
- 8.8 g
- Fiber
- 2.8 g
- Net carbs
- 6 g
- Protein
- 6 g
- Fat
- 19.6 g
*These are estimates, calculated from the ingredient weights above and USDA FoodData Central data, divided by 8 servings. Net carbs = total carbs minus fiber. Values vary with brands, quantities, ingredient swaps and how you portion the dish. How we estimate nutrition.
Kitchen tips
- Stir natural peanut butter well before measuring. The oil that pools on top makes a greasy dough if it all ends up in one batch.
- A sprinkle of flaky salt on the wet chocolate makes the peanut flavor stand out.
Substitutions
- Stevia → granulated monk fruit or erythritol blend Use it following the package's sugar equivalence. The carb estimate does not include that swap.
- Peanut butter → almond butter Same amount. Lowers the carb estimate slightly and makes the bites peanut-free.
- Ground flaxseed → chia seeds Same amount, ground in a spice grinder. The texture stays the same.
Swaps change the nutrition estimate shown above.
Storage and reheating
- Fridge
- Airtight container with parchment between layers, up to 1 week.
- Freezer
- Freeze in a single layer, then move to a freezer bag. Keeps up to 3 months.
- Reheat
- No reheating. Let frozen bites sit at room temperature for 10 minutes before eating.
Questions cooks ask
Why did my chocolate turn thick and dull?
It got too hot or met a drop of water. Stir in another 1/2 teaspoon coconut oil to loosen it.
