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No-Bake Peanut Butter Balls

18 balls
1 hour


Low Sodium Dairy Free Vegetarian

Nutritional Facts Per Serving

3.7 g
13 g
2.2 g
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Nutritional Facts

Per ball:
  • Amount Per Serving % Daily Value
  • Calories 136
  • Fat 8.6 g
    • Saturated   2.9 g
    • + Trans 0 g 3 %
  • Cholesterol 0 mg
  • Sodium   3 mg 0 %
  • Carbohydrate 13 g 4 %
    • Fibre   2.2 g 9 %
    • Sugars   6.9 g
  • Protein 3.7 g
    • Vitamin A 0 %
    • Vitamin C 0 %
    • Calcium 1 %
    • Iron 5 %


  1. Place the first 8 ingredients in a medium bowl and mix very well to combine.
  2. Line a baking sheet with parchment paper.  Measure and set heaping tablespoon amounts of the oat mixture on the baking sheet.  Lightly moisten your hands with cold water and roll the measured amounts into balls and set back on the baking sheet.
  3. Set your coatings of choice on individual small plates.  Roll a ball in one of the coatings, and then set back on the baking sheet.  When coating a ball with the mini chocolate chips, you don’t need to completely cover it, but you will have to press on the chips to help them adhere and reshape the ball, as needed.  If you want to serve the peanut butter balls on lollipop sticks as shown in the photo, after coating, insert a lollipop stick into the centre of each ball, then gently press and shape the ball to make it round again and help it adhere to the stick.
  4. Tent the balls with plastic wrap and refrigerate at least 60 minutes to firm up.  Keep the peanut butter balls refrigerated until ready to enjoy.

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