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–+ servings

No-Bake Chocolate Peanut Butter Pretzel Balls

No-bake chocolate peanut butter pretzel balls on a white plate.
These no-bake chocolate peanut butter pretzel balls are a crowd-pleasing twist on classic buckeyes. Unlike traditional buckeyes, these are fully dipped in chocolate and made with crushed pretzels for a salty-sweet crunch. With just 6 ingredients, they come together almost as quickly as they’ll disappear!
Plant Based Paradise
Prep Time 20 minutes
Chill Time 30 minutes
Total Time 50 minutes
Serving Size 12

Equipment

  • parchment paper
  • baking sheet or plate
  • measuring cups and spoons
  • large bowl
  • small bowl
  • small food processor (optional)
  • microwave (or small pot on the stove)
  • spoon

Ingredients

  • ½ cup creamy peanut butter
  • ⅓ cup almond flour
  • ⅓ cup thin pretzel sticks
  • 3 tablespoons maple syrup
  • 2 tablespoons coconut flour
  • ⅔ cup nondairy dark chocolate chips
US Customary - Metric

Instructions

  • Prep: Line a baking sheet or large plate with parchment paper.
  • Crush the pretzels: In a small food processor, pulse the pretzel sticks a few times to break them into smaller pieces (but not completely into dust). If you don’t have a food processor, snap them by hand or roughly chop them with a knife.
  • Prepare the dough: In a large bowl, stir the peanut butter, almond flour, maple syrup, and coconut flour until smooth and combined. Add the pretzel sticks and stir well. The mixture will be slightly sticky, with a dough-like feel.
  • Roll: Roll the dough into 12 balls approximately 1¼ inches in diameter. Place them on the prepared baking sheet or plate.
  • Chill (round 1): Transfer the baking sheet or plate to the freezer for 10 minutes.
  • Melt the chocolate: In a small bowl, melt the chocolate chips in the microwave on high in 30-second intervals, stirring after each interval. Alternatively, melt them in a small pot on the stove over low heat, stirring frequently.
  • Dip: Remove the balls from the freezer, dunk them into the melted chocolate, and return to the baking sheet or plate. The bottom half will be coated in chocolate, with a round section of the peanut-butter-and-pretzel filling exposed at the top. Stop here for classic buckeyes, or use a spoon to scoop chocolate over the top of each ball, smoothing the edges to completely blanket it in chocolate.
  • Chill (round 2): Return the baking sheet or plate to the freezer for another 10 to 20 minutes, until firm. Serve slightly chilled or at room temperature.

Notes

  • Store any leftovers in the fridge for 4 to 5 days, or in the freezer for up to 1 month.