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Chocolate Peanut Oat Balls (no bake recipe)

A delicious, no bake, easy treat or foodie gift.

Oats, peanut butter, chocolate, roasted peanuts, vanilla, and coconut, are sweetened with maple syrup and rolled into balls before being coated in melted chocolate,

Course Snack
Cuisine Vegetarian, Vegan, plant-based, World
Keyword oats, no bake
Prep Time 25 minutes
Cook Time 0 minutes
Melting the chocolate 2 minutes
Total Time 27 minutes
Servings 20 small balls
Author Moorlands Eater

Ingredients

  • 120 g peanut butter sugar-free
  • 60 g rolled or porridge oats
  • 50 g dark chocolate chopped finely
  • 25 g roasted peanuts chopped roughly
  • 15 g desiccated coconut
  • 15 g ground chia seeds can be replaced with more coconut
  • 2 tbsp maple syrup or other liquid sweetener e.g. honey
  • 1 tsp vanilla paste or extract
  • 1 pinch salt

For the coating

  • 150 - 200 g chocolate (⅔ dark, ⅓ milk recommended) see Recipe Notes for guidance on amount
  • 1 tbsp finely chopped roasted peanuts for sprinkling

Instructions

  1. Put all the ingredients, except those for the coating, in a bowl and stir well to combine.

  2. Take a piece of the mixture and roll into a smooth ball between the palms of your hands. Set aside on a plate or tray and continue until all the mixture is used up.

    - To make 20 SMALL balls: use approximately 17-18 grams per ball

    - To make 16 MEDIUM balls: use approximately 21-22 grams per ball

    - To make 12 LARGE balls: use approximately 28-29 grams per ball

    Set aside, in the fridge if liked, while you melt the chocolate.

  3. Line a tray or board with baking paper.

  4. Break the chocolate into pieces and put in a small, deepish microwave-safe bowl.

    Melt on full power at 10 - 30 second intervals, stirring between each one.

    Alternatively, melt the chocolate in a bowl above a pan of gently simmering water: stir constantly and make sure the water doesn't touch the bottom of the bowl.

  5. Taking one ball at a time, drop it into the melted chocolate. Using a fork, turn it over until covered in chocolate. Lift it up on the fork for a few seconds so excess chocolate drips through the tines and back into the bowl, then transfer to the lined tray.

    Immediately sprinkle the top with some of the finely chopped peanuts: if you wait until the chocolate hardens it will fall off.

    Repeat with the rest of the balls and melted chocolate then transfer to the fridge or cool place until completely cold.

  6. Take the balls off the paper and store in a covered container in the fridge or other cool place.

    Use within a week or can be frozen and defrosted.

Recipe Notes

Amount of chocolate needed for coating. A larger number of small oat balls have a greater total surface area than a smaller number of larger ones. Therefore, you will need approximately 200g of chocolate for 20 small oat bites, 175g for 16 medium, and 150 for 12 large.