These Chocolate Peanut Butter Energy Balls are a perfect marriage of rich chocolate and creamy peanut butter rolled into bite-sized fuel. They’re no-bake, ready in 15 minutes, and keep beautifully in the fridge or freezer. Whether you need a pre-workout boost or a wholesome snack, these energy balls deliver every time.
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Why You’ll Love This Chocolate Peanut Butter Energy Balls
- No-Bake Easy: Just mix, roll, and chill—no oven needed.
- Energy & Indulgence: Tastes like a treat but fuels like a snack.
- Highly Adaptable: Swap sweeteners or add-ins to suit your taste.
- Stores Well: Keep for weeks in the fridge or months in the freezer.
Ingredients & Tools
- 1 cup old-fashioned rolled oats
- ½ cup natural creamy peanut butter
- ⅓ cup pure maple syrup
- ¼ cup ground flaxseed
- ¼ cup mini chocolate chips
- 2 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- Pinch of sea salt
Tools: mixing bowl, spatula or spoon, baking sheet or plate, parchment paper (optional)
Notes: Natural peanut butter (just peanuts and salt) works best for texture. A pinch of salt enhances the chocolate and peanut butter flavors.
Nutrition (per serving)
| Calories: | 98 kcal |
| Protein: | 3 g |
| Fat: | 5 g |
| Carbs: | 11 g |
| Fiber: | 2 g |
Serves: 18 balls | Prep Time: 15 minutes | Chill Time: 30 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Use natural peanut butter for best results. The oil separation in natural peanut butter actually helps bind everything together without making the mixture too stiff. If you use a heavily processed, stabilized kind, you might need to add a teaspoon of melted coconut oil to get the right consistency.
- Rolled oats are key for texture. Quick oats can work in a pinch, but they absorb moisture differently and can make the balls a bit gummy. Old-fashioned oats give that perfect chewy bite and hold up better over time.
- Don’t skip the chilling step. I know it’s tempting to dig in right away, but giving these at least 30 minutes in the fridge firms them up and lets the flavors meld beautifully. They’ll be less sticky and much easier to handle.
- Customize to your heart’s content. These are wonderfully flexible—you can swap the maple syrup for honey or agave, use almond butter instead of peanut, or add in extras like shredded coconut or chopped nuts. I’ll share more ideas in the expert tips!
How to Make Chocolate Peanut Butter Energy Balls
Step 1: In a medium mixing bowl, combine the rolled oats, ground flaxseed, cocoa powder, and that little pinch of sea salt. Give it a good stir with a spatula or spoon until everything is evenly distributed—you’ll notice the mixture looks dry and speckled, which is totally normal. This step ensures the dry ingredients are well-mixed so you don’t get pockets of plain cocoa or oats later.
Step 2: Add the peanut butter, maple syrup, and vanilla extract to the bowl. Now, here’s where it gets fun—use your spatula to start mixing, and you’ll see the dry ingredients slowly coming together into a thick, fudgy dough. It might take a minute of stirring, and you might need to switch to clean hands toward the end to really incorporate everything. The mixture should hold together when pressed, but not feel overly sticky.
Step 3: Fold in the mini chocolate chips. I like to do this last so they don’t get crushed during mixing. You’ll get little bursts of chocolate in every bite, which is honestly the best part. If the dough feels too soft or warm, pop the whole bowl in the fridge for about 10 minutes—this will make rolling much easier and prevent the chips from melting.
Step 4: Line a baking sheet or plate with parchment paper if you have it (it’s not essential, but it makes cleanup easier). Using a tablespoon or a small cookie scoop, portion out the dough and roll it between your palms into smooth, round balls, about 1 inch in diameter. If the mixture sticks to your hands, lightly dampen them with water—it works like a charm.
Step 5: Arrange the rolled balls on your prepared sheet, making sure they’re not touching. Transfer them to the refrigerator and let them chill for at least 30 minutes. This step is crucial—it firms them up, helps the oats absorb moisture, and makes the texture perfectly chewy. Once they’re set, you can transfer them to an airtight container for storage.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 2 weeks.
- Freezer: Freeze in a single layer, then transfer to a bag for up to 3 months.
- Reviving: Thaw at room temperature or briefly microwave if too firm.
Serving Suggestions
Complementary Dishes
- A fresh fruit platter — The natural sweetness and juiciness of apples, berries, or banana slices provide a lovely contrast to the rich, dense texture of the energy balls.
- Greek yogurt with a drizzle of honey — The tangy creaminess of the yogurt balances the sweetness and adds a protein boost, making it a more substantial snack or light breakfast.
- A small handful of salted nuts — The salty crunch alongside the sweet, chewy balls creates a satisfying flavor and texture combination that feels truly gourmet.
Drinks
- Cold brew coffee or iced latte — The deep, roasted notes of coffee are a fantastic partner for chocolate and peanut butter, making this a perfect morning or afternoon pick-me-up.
- A glass of cold almond milk or whole milk — The creamy, mild flavor washes down the richness beautifully and adds to the cozy, comforting vibe.
- Hot chocolate (for a real treat) — Double down on the chocolate theme for an ultra-indulgent but still wholesome snack moment, especially on a chilly day.
Something Sweet
- A small square of dark chocolate — If you’re really leaning into the chocolate craving, a piece of high-quality dark chocolate alongside one energy ball feels decadent but controlled.
- A few dried apricots or dates — Their caramel-like sweetness and chewy texture complement the balls without being too heavy, adding a different fruit note.
- A spoonful of vanilla bean ice cream — For a true dessert transformation, serve a couple of slightly softened energy balls over ice cream—it’s like a deconstructed cookie dough sundae.
Top Mistakes to Avoid
- Using the wrong peanut butter. Avoid peanut butters with added sugars or hydrogenated oils—they can make the mixture too sweet or prevent it from binding properly. Natural, drippy peanut butter is your friend here.
- Skipping the chill time. I’ve messed this up before too… if you don’t chill them, the balls will be soft, sticky, and might fall apart. That 30 minutes in the fridge is non-negotiable for the perfect texture.
- Over-measuring the maple syrup. It’s easy to pour a little extra, but too much liquid will make the dough overly sticky and hard to roll. Use a measuring cup for accuracy—the ⅓ cup is just right.
- Rolling the balls too large. Keep them around 1 inch—if they’re too big, they can be messy to eat and might not set as firmly. A cookie scoop helps with consistent sizing.
Expert Tips
- Toast your oats for deeper flavor. Spread the oats on a baking sheet and toast them in
Chocolate Peanut Butter Energy Balls
Make these no-bake Chocolate Peanut Butter Energy Balls in 15 minutes! Perfect for pre-workout fuel or healthy snacking. Get the easy recipe and enjoy today!
Ingredients
For the Ingredients
-
1 cup old-fashioned rolled oats
-
1/2 cup natural creamy peanut butter
-
1/3 cup pure maple syrup
-
1/4 cup ground flaxseed
-
1/4 cup mini chocolate chips
-
2 tbsp unsweetened cocoa powder
-
1 tsp vanilla extract
-
1 pinch sea salt
Instructions
-
In a medium mixing bowl, combine the rolled oats, ground flaxseed, cocoa powder, and that little pinch of sea salt. Give it a good stir with a spatula or spoon until everything is evenly distributed—you’ll notice the mixture looks dry and speckled, which is totally normal. This step ensures the dry ingredients are well-mixed so you don’t get pockets of plain cocoa or oats later.01
-
Add the peanut butter, maple syrup, and vanilla extract to the bowl. Now, here’s where it gets fun—use your spatula to start mixing, and you’ll see the dry ingredients slowly coming together into a thick, fudgy dough. It might take a minute of stirring, and you might need to switch to clean hands toward the end to really incorporate everything. The mixture should hold together when pressed, but not feel overly sticky.02
-
Fold in the mini chocolate chips. I like to do this last so they don’t get crushed during mixing. You’ll get little bursts of chocolate in every bite, which is honestly the best part. If the dough feels too soft or warm, pop the whole bowl in the fridge for about 10 minutes—this will make rolling much easier and prevent the chips from melting.03
-
Line a baking sheet or plate with parchment paper if you have it (it’s not essential, but it makes cleanup easier). Using a tablespoon or a small cookie scoop, portion out the dough and roll it between your palms into smooth, round balls, about 1 inch in diameter. If the mixture sticks to your hands, lightly dampen them with water—it works like a charm.04
-
Arrange the rolled balls on your prepared sheet, making sure they’re not touching. Transfer them to the refrigerator and let them chill for at least 30 minutes. This step is crucial—it firms them up, helps the oats absorb moisture, and makes the texture perfectly chewy. Once they’re set, you can transfer them to an airtight container for storage.05
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