Chocolate Chip Peanut Butter Balls

Chocolate Chip Peanut Butter Balls via Queen of Quinoa

Now that Halloween is behind us, and hopefully your children’s candy (and any treats you picked up along the way) have been stashed away, it’s time to enjoy a healthy, vegan treat that you don’t have to feel guilty about.

I’ve always been a fan of chocolate and peanut butter. It’s probably because my mom’s favorite ice cream is Ben & Jerry’s Peanut Butter Cup and we always had it lying around when I was a kid, but to this day I jump for joy when presented with a choco-peanut butter dessert.

Chocolate Chip Peanut Butter Balls via Queen of Quinoa

But lately, with the release of my book swiftly approaching, I’ve been eating my fair share of dessert, and my waistline has been feeling the extra love. To combat that little bit of pudge that seems to be sitting comfortably on my hips, I needed a treat that was healthy, but still tasty.

You see this is where the problem lies, I have an insane sweet tooth. I love all things about dessert, and always have (thanks, Dad!). As soon as dinner is done each night, I can think of nothing more than a steaming cup of mint tea, accompanied by a scrumptious bite of sweetness.

Enter my favorite combo: peanut butter and chocolate.

I’ve made raw cookie balls before and they always turn out great. What’s so great about raw cookie balls is they’re:

Naturally gluten-free
Comprised of super healthy ingredients
Come together in about 5 minutes.

How can you go wrong with a dessert that’s super healthy, tastes great and is easy to make? These peanut butter balls are totally my newest my guilt-free guilty pleasure :)

Choco Chip Peanut Butter Balls via Queen of Quinoa

Chocolate Chip Peanut Butter Balls

Prep Time: 5 minutes

Total Time: 15 minutes

Yield: 12 balls


  • 1 cup pitted Medjool dates (about 5 - 6)
  • 1/2 cup sunflower seeds
  • 1/2 cup shredded coconut
  • 1/2 cup creamy peanut butter
  • 1/3 cup raw carob chips (or chocolate chips of your choice)
  • 1 - 2 tablespoons water (as needed)


  1. Process the dates in a food processor fit with the metal s-blade until finely chopped.
  2. Add the sunflower seeds, coconut and peanut butter and pulse until a dough starts to form.
  3. Add the chocolate chips and pulse to combine.
  4. Add the water, 1 tablespoons at a time, until the dough starts to come together and you can form it into balls with your hands.
  5. Roll the dough into 1-inch balls with your hands and place them in the freezer until set, about 10 minutes.
  6. Store balls in the freezer for the best texture.

This post was shared on: Slightly Indulgent Tuesdays

Baking with Quinoa by Alyssa Rimmer | Queen of Quinoa

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