Best Peanut Butter Coconut Balls

Name: Peanut Butter Coconut Balls
Prep time: 15 min
Total time: 15 min
Ingredients: 1 cup quick oats; ¾ cup unsweetened shredded coconut ((more for rolling)); ½ cup smooth peanut butter ((natural and unsalted, see note 1)); ½ cup peanuts ((dry-roasted and unsalted, see note 1)); ¼ cup packed pitted Medjool dates; 1 teaspoon cinnamon; ¾ teaspoon fine sea salt; 3 tablespoons melted coconut oil ((see note 2)); 3 tablespoons maple syrup

These easy no bake Peanut Butter Coconut Balls are sweet and salty. Delicious, ready in 15 minutes, and a source of healthy fats and protein. Made with oats, peanut butter, and dates. Make a batch to set yourself up for weekday snacking success. (Vegan & Gluten Free)

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12 peanut butter coconut power balls on a marble background

These Peanut Butter Coconut Balls are sweet, salty, and satisfying. Energizing snacks are the unsung heroes of the work week. They're perfect for in between meals, curing the "hangry", or giving you an energy boost before a workout. So, do yourself a favor and prep a batch—your future self will thank you!

The inspiration for these protein balls is from Erin Ireland and her bakery, To Live For. After buying far too many of their peanut power balls, we started making our own homemade version. And this recipe definitely hits the spot!

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Why you'll love this recipe
Recipe video
Ingredients (and substitutes)
How to make (step-by-step photos)
Tips
Recipe FAQ's
📖 Recipe

Why you'll love this recipe

A healthy, energizing snack: These protein balls are made with whole ingredients. And, they're a source of healthy fats and protein to power you through the day!
Ready in 15 minutes: These yummy protein balls are fast to make. Ready in as little as 15 minutes.
No bake: This easy no bake recipe comes together with just a food processor. No need to turn on the oven!
Meal prep friendly: These healthy snacks are portable. Pack them for work, a workout, or a day running errands. The peanut butter balls can can be kept out of the fridge for the day. Store the rest in the fridge or freezer for meal prep.

Recipe video

Watch a step-by-step video and learn how to make this recipe!

Ingredients (and substitutes)

You only need 9 ingredients for this recipe—and you may already have them in your pantry!

Peanut Butter: Choose a natural, smooth peanut butter. We recommend an unsalted peanut butter, because this recipe adds salt separately. But, you could use a salted peanut butter if needed. If substituting, just be aware that you may want to add a bit less salt than the recipe calls for.
Peanuts: This recipe calls for roasted, unsalted peanuts. If you need to use salted peanuts, you can. But similarly, consider adding a bit less salt if needed.
Medjool Dates: Add sweetness and mild caramel flavor (like in these Vegan Caramel Bars). Medjool dates are known for being large and moist. If your dates seem hard and dry, you can soak them in hot water for 10 minutes to soften them. Drain well, then use as directed.
Shredded Coconut: We use unsweetened shredded coconut for these healthy protein balls. But, if you have a big sweet tooth, you could swap in sweetened shredded coconut instead. (Love coconut? Check out this Vegan Chocolate Coconut Cream Pie recipe).

Find the recipe card below for the complete recipe, including all ingredients and instructions.

Other peanut butter recipes you might love: Vegan Oat Chocolate Chip Cookies, Chocolate Peanut Butter Bars, and Spring Roll Salad with Peanut Glazed Tofu.

How to make (step-by-step photos)

This easy no-bake recipe is ready in 15 minutes. Here's how to make these energizing Peanut Butter Coconut Balls:

Oats, coconut, peanut butter, peanuts, dates, cinnamon, and salt in a food processor for Peanut Butter Balls. — 1. Add oats, shredded coconut, peanut butter, peanuts, dates, cinnamon and salt to a food processor.

Pulsing peanut butter coconut ball mixture in a food processor. — 2. Pulse until the mixture is the texture of coarse sand (there shouldn't be any large pieces of date visible).

Adding maple syrup to a food processor for Peanut Butter Coconut Balls. — 3. Add maple syrup and melted coconut oil.

Coconut Peanut Butter Balls mixture in a food processor. — 4. Pulse until the mixture starts to hold together.

Scooping Peanut Butter and Coconut mixture into balls. — 5. Scoop the dough and roll into tight balls.

Rolling Peanut Butter Coconut Balls into shredded coconut. — 6. Roll the balls in extra shredded coconut to finish.

Find the recipe card below for the complete recipe, including all ingredients and instructions.

Looking for other vegan meal prep recipes? Check out these Overnight Oats with Coconut Milk, Vegan Smashed Chickpea Sandwich, and Sesame Soba Noodle Salad.

Tips

Cookie dough scoop: A retractable cookie dough scoop makes quick work of portioning out the dough balls. But, it's not a requirement to make this recipe. If you don't have a cookie scoop, just use your hands instead.
Compact the dough tightly: You'll need to use your hands to compress and roll the mixture into tight balls. So, take the time to work each ball so it sticks together. See recipe video for reference.
Add more coconut oil if needed: If you're having trouble getting the balls to stick together, pulse the mixture with a bit of extra coconut oil. You may have added a bit more of the dry ingredients, but it's an easy fix with more of a wet ingredient, like coconut oil.
If gluten-free, check the labels: Oats are naturally gluten-free, but can be subject to cross-contamination. (This is similar to lentils, which also have a cross-contamination risk for gluten). So, if you need ingredients that are certified gluten-free, check their labels to confirm.

Stack of three peanut butter coconut balls with a jar of peanut butter.

Recipe FAQ's

Can I use salted peanuts?

We recommend using unsalted peanuts and then adding the salt separately like the recipe instructions. But, you could substitute salted peanuts in a pinch.

If you're using salted peanuts (instead of unsalted), do not add the additional salt listed in the recipe. Instead, taste the mixture after adding the maple syrup and coconut oil to the food processor. Then, add salt to taste (if needed), pulsing to incorporate. See recipe notes for full details.

How long do these keep for?

These peanut butter coconut balls are best kept in the fridge for up to 5 days.

Can I freeze these?

Yes, you can easily freeze these! Store in a freezer bag or airtight container for up to 3 months. Let defrost in the fridge overnight before eating.

Hand holding a peanut butter coconut ball.

Plate of peanut butter coconut balls on a blue plate.

High protein vegan snacks:

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📖 Recipe

Peanut Butter Coconut Balls

Prep Time 15

Total Time 15

Servings 16

Author: Bri

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Ingredients

▢ 1 cup quick oats
▢ ¾ cup unsweetened shredded coconut (more for rolling)
▢ ½ cup smooth peanut butter (natural and unsalted, see note 1)
▢ ½ cup peanuts (dry-roasted and unsalted, see note 1)
▢ ¼ cup packed pitted Medjool dates
▢ 1 teaspoon cinnamon
▢ ¾ teaspoon fine sea salt
▢ 3 tablespoons melted coconut oil (see note 2)
▢ 3 tablespoons maple syrup

US Customary - Metric

Instructions

Pulse ingredients: To a food processor, add quick oats, coconut, peanut butter, peanuts, dates, cinnamon, and salt. Pulse until the texture of coarse sand (no large pieces of date should be visible).
Add oil and syrup: Add coconut oil and maple syrup to food processor. Pulse until mixture comes together in a ball.
Form balls: Scoop 16 balls of dough, and use your hands to compact and roll them until smooth (see note 2). Roll each ball in more shredded coconut, until covered. Place in airtight container and refrigerate until firm.

Notes

Peanut Butter & Peanuts: Unsalted is recommended because this recipe adds salt separately. But, you can substitute salted peanut butter/peanuts instead. If you're sensitive to salt and using salted peanut butter/peanuts, feel free to reduce the added salt to taste.
Coconut Oil: If your mixture seems too dry to stick together when compressed, you can add more coconut oil in small increments.
Storage tips: Store in an airtight container for up to 5 days. For longer storage (up to 3 months), freeze in a freezer bag. Defrost frozen balls in the fridge overnight.

Nutrition

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