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A white bowl filled with coconut-covered Peanut Butter Bliss Balls sits on a striped cloth, with a few dessert balls and caramel pieces on the table in the foreground.

Peanut Butter Bliss Balls

Peanut Butter Bliss Balls are one of those no-bake treats I always keep stocked in my fridge. These are soft, chewy energy bites made with rich peanut butter, almond flour, flaxseed, and coconut. They're naturally sweetened with sugar-free syrup and rolled in a light coconut coating. I make them for meal prep, post-workout snacks, lunchboxes, and afternoon energy boosts because they come together in minutes and store beautifully. Leftovers keep in the fridge for up to 1 week or freeze for up to 2 months.
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Prep Time: 10 minutes
Total Time: 10 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Peanut Butter Bliss Balls
Servings: 12
Calories: 159kcal
Author: Mandy Applegate

Equipment

Ingredients

Instructions

  • Place the peanut butter and maple syrup in a medium bowl and mix well.
  • Add the almond flour, flaxseed meal (or chia seeds) and coconut. Mix well.
  • Use your hands to roll the mixture into 12 balls.
  • Roll each ball in the coconut until lightly but evenly coated.
  • You can eat the balls immediately, but I like to pop them into the refrigerator to set - for at least 30 minutes before digging in.

Notes

Here are my best tips for making these bliss balls turn out perfectly every time.
  • Use natural peanut butter: The kind that's just peanuts and maybe salt works best because it has the right consistency. If you use the sweetened kind with added oils, the mixture might turn out too wet.
  • Chill your hands: If the mixture feels too sticky when you're rolling, run your hands under cold water and shake them dry before rolling each ball. The slight dampness helps prevent sticking without making the mixture wet.
  • Roll tightly: Press and squeeze each ball firmly as you roll it so the mixture compacts and holds together well. Loosely rolled balls can crumble when you bite into them.
  • Don't skip the chill time: They taste fine at room temperature, but chilling them for at least 30 minutes makes the texture so much better. They firm up and become easier to handle, and the flavors meld together.
  • Flash-freeze for storage: Freeze them on a baking sheet for 1 hour, then transfer them to a container so they don't stick together. You can grab one at a time without the whole batch clumping up.
  • Swap the seeds: Flaxseed meal and chia seeds can be used interchangeably in the recipe, so use whichever you have on hand. Both add fiber and help bind the mixture together.

Nutrition

Calories: 159kcal | Carbohydrates: 7g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 62mg | Potassium: 94mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 48mg | Iron: 1mg
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