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Peanut Butter Energy Balls: How to Make Perfect

Peanut Butter Energy Balls
Prep Time 10 minutes
Total Time 10 minutes
Servings: 20 balls
Course: Dessert
Cuisine: American
Calories: 110

Ingredients  

BASE INGREDIENTS:
  • 240 g 1 cup natural peanut butter, creamy, no-stir variety, room temperature
  • Substitute: almond butter or sunflower seed butter 1:1
  • 180 g 2 cups old-fashioned rolled oats, certified gluten-free if needed
  • Substitute: quick oats texture will be slightly less chewy or quinoa flakes for nut-free version
  • 160 g ½ cup honey, raw or regular
  • Substitute: maple syrup 1:1 or date syrup for refined sugar-free
  • 60 g ½ cup ground flaxseed, golden or brown
  • Substitute: chia seeds ground 1:1 or hemp hearts for nutty flavor
  • 30 ml 2 tablespoons coconut oil, melted and slightly cooled
  • Substitute: additional 2 tablespoons peanut butter
  • 5 ml 1 teaspoon pure vanilla extract
  • 1 g ¼ teaspoon fine sea salt (omit if using salted peanut butter)
OPTIONAL PROTEIN BOOST:
  • 30 g ⅓ cup vanilla protein powder, unflavored or vanilla whey/plant-based
  • Note: Adds 3g additional protein per ball; reduce oats by 30g if using
MIX-IN OPTIONS (choose 1-2, 85-120g total):
  • 85 g ½ cup mini dark chocolate chips (70% cacao recommended)
  • 75 g ½ cup dried cranberries or raisins, chopped if large
  • 60 g ½ cup unsweetened shredded coconut
  • 45 g ⅓ cup chopped pecans or walnuts
  • 30 g ¼ cup cacao nibs for intense chocolate flavor
COATING OPTIONS (optional):
  • Cocoa powder sifted
  • Crushed freeze-dried strawberries
  • Sesame seeds or hemp hearts
  • Extra shredded coconut

Instructions

STEP 1: PREPARE YOUR WORKSPACE

  • Line a large baking sheet or plate with parchment paper and set aside. Ensure your peanut butter is at room temperature—if it's cold from the fridge, microwave for 15-20 seconds and stir until smooth. Cold peanut butter creates lumpy, difficult-to-mix dough.
    Success Indicator: Peanut butter should be easily stirrable and flow slowly off a spoon.
    Peanut Butter Energy Balls

STEP 2: COMBINE WET INGREDIENTS

  • In a large mixing bowl, combine the peanut butter, honey, melted coconut oil, vanilla extract, and salt. Stir vigorously with a sturdy spatula for 45-60 seconds until completely homogenous—you should see no streaks of honey or separation. The mixture will be glossy and thick.
    Troubleshooting Note: If mixture appears separated or grainy, place bowl in warm water bath and continue stirring until smooth.
    Peanut Butter Energy Balls

STEP 3: ADD DRY INGREDIENTS GRADUALLY

  • Add the rolled oats and ground flaxseed to the wet mixture. Using a folding motion, incorporate the dry ingredients until no loose oats remain visible (about 2-3 minutes of mixing). The dough should be thick, slightly sticky, but hold together when pressed—similar to cookie dough consistency.
    Texture Checkpoint: Press a small amount between your fingers. It should compress into a cohesive ball without crumbling or leaving excessive residue on your hands. If too dry, add 1 tablespoon honey; if too wet, add 2 tablespoons oats.
    Peanut Butter Energy Balls

STEP 4: INCORPORATE MIX-INS

  • Fold in your chosen mix-ins (chocolate chips, dried fruit, nuts, or coconut) until evenly distributed throughout the dough. Avoid overmixing at this stage to prevent breaking down the add-ins.
    Pro Tip: For chocolate chip energy balls, reserve 2 tablespoons chips to press into the tops of finished balls for visual appeal.
    Peanut Butter Energy Balls

STEP 5: CHILL THE DOUGH (CRITICAL STEP)

  • Cover the bowl with plastic wrap and refrigerate for 20-30 minutes. This firms up the fats and makes rolling significantly easier. Don't skip this—warm dough is nearly impossible to shape cleanly.
    Temperature Target: Dough should feel cool to touch and hold a thumbprint impression without immediately spreading.
    Peanut Butter Energy Balls

STEP 6: PORTION AND ROLL

  • Using a tablespoon measure or 30g cookie scoop, portion the dough into equal amounts. Roll each portion between your palms using gentle but firm pressure, creating smooth spheres about 2.5cm (1 inch) in diameter. If dough sticks to your hands, lightly dampen palms with water or neutral oil.
    Rolling Technique: Use circular motion with moderate pressure—too light and balls won't compact; too firm and natural oils will release, making them greasy.
    Yield Check: You should get 18-20 uniform balls from this recipe. If yield is significantly different, recheck measurements.
    Peanut Butter Energy Balls

STEP 7: OPTIONAL COATING APPLICATION

  • Immediately after rolling each ball, roll in your chosen coating while still slightly tacky. For cocoa powder coating, place 45g (½ cup) cocoa in a shallow bowl and roll balls gently until evenly covered. Shake off excess.
    Coating Adhesion Tip: Apply coatings right after rolling for best adhesion. Once chilled, coatings won't stick as well.
    Peanut Butter Energy Balls

STEP 8: FINAL CHILL AND STORAGE

  • Arrange finished protein balls on the prepared baking sheet with 1cm spacing. Refrigerate uncovered for 30 minutes to set completely. Once firm, transfer to an airtight container with parchment paper between layers.
    Firmness Test: Properly chilled energy balls should be firm enough to stack without deforming but yield slightly to pressure.
    Peanut Butter Energy Balls
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