Crispy Chocolate Covered Peanut Butter Balls

Chocolate + peanut butter. I think everything starts and ends there. I find myself reaching for the combo often and after I posted these energy balls on my Instagram, I knew I needed a new variation. I think these are more like an upgrade. At their base is puffed brown rice cereal which makes every bite crispy and that’s basically everything. They’re naturally sweetened with maple syrup, have a generous coating of chocolate and come together in less time than it takes you to figure out dinner plans. Even my husband got on board and made a batch himself. You can’t miss out. Get your first round going and into the freezer and you’ll see they won’t last long. You’ll even double up on your second round. I know, because I did too.

Noteworthy: by the third batch, my husband pressed the mixture into a pan that’s roughly 9x9 inches and drizzled chocolate over it. Just a thought.

Crispy Chocolate Covered Peanut Butter Balls


2 cups natural peanut butter

½ cup maple syrup

4 cups plain crispy brown rice cereal

¼ cup flax seeds

For the melted chocolate,

200g dark chocolate

1 tablespoon coconut oil


In a large bowl, combine the peanut butter, maple, rice cereal and flax seeds and stir until the cereal is well coated. Transfer the bowl to the fridge to allow the mixture to firm, about 30 minutes. Prepare a parchment lined baking sheet. Once the mixture firms, roll into 1 inch balls and place on baking sheet. Transfer back to the fridge while you melt the chocolate.

In a glass bowl over simmering water, melt the chocolate and coconut oil, stirring often until fully melted. Remove the bowl from heat and, using two forks, dip each peanut butter ball into the chocolate. Place it back onto the parchment paper. Once you’re done, put the baking sheet into the freezer until set. Store in the freezer and remove as needed.