These easy peanut butter energy balls are made with only 5 ingredients, naturally vegan and gluten-free, and a perfect grab-and-go breakfast or snack!
Being a snacker, I’m completely in love with these peanut butter energy balls. Chewy, chocolate-y, and PEANUT BUTTER. Could you ask for more?!
I found a formula a few years ago that I just loved for energy balls, and instead of fixing what ain’t broke, I keep putting new spins on it. Gingerbread energy bites for the holidays, pumpkin energy bites in the fall, no bake brownie energy bites for chocolate decadence, and, in this case, adding peanut butter for peanut butter energy bites. These are seriously so good, so delicious, and so worth it.
Why You’ll Love This Peanut Butter Energy Balls Recipe
- Super versatile . These bites are great for breakfast, snacks, a sweet treat after lunch, and they even freeze well.
- Easy to make . You’re only 5 ingredients and a few minutes away from chewy, delicious peanut butter energy balls!
- Feel good food . With peanut butter, oats, coconut, and dates as the only sweetener, this is the kind of snack that will help you power through any energy slumps.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Old fashioned oats – These help make peanut butter energy balls filling and give them a chewy texture.
- Dates – Who needs sugar?! Dates add natural sweetness.
- Peanut butter – Although these are peanut butter energy balls, you can use another nut butter (like almond butter ) or sunflower seed butter for a nut-free option.
- Shredded unsweetened coconut flakes – Coconut adds texture and flavour.
- Cocoa/cacao powder – Because chocolate and peanut butter is a classic combo.
Can I Substitute Shredded Coconut in Place of Coconut Flakes?
While the two aren’t interchangeable in every recipe, for these PB energy balls, you can swap in shredded coconut instead of coconut flakes. I recommend using unsweetened coconut to keep from adding in extra sugar.
How to Make Peanut Butter Energy Balls
- Make a paste . Add the oats and dates to a food processor and process until a paste starts to form.
- Finish the dough . Add the remaining ingredients and continue to process until the mixture is smooth and uniformly mixed.
- Shape . Roll the mixture into balls.
- Chill . Refrigerate the peanut butter energy balls for at least an hour to set.
Tips for Success
- Choose a natural peanut butter . You want to use natural runny peanut butter that you need to stir for these bites. They’re not only the purest peanut butters, but the tastiest too.
- Use a cookie dough scoop . This makes it easy to scoop the dough, and the release button means it doesn’t stick to the spoon. It will also ensure that the peanut butter energy balls are uniform in size.
- Keep your hands clean . You can use plastic wrap to handle the balls as you shape them to keep the mixture from getting all over your hands and under your fingernails.
Variations
- Give them a protein boost . Swap the cocoa powder for chocolate protein powder.
- Incorporate a mix-in . Hemp seeds, chia seeds, or finely chopped peanuts are all great additions to these peanut butter energy balls.
- Make them into truffles . Energy truffles?! Yes! Dip the rolled balls into melted dark chocolate and let them set on a parchment-lined baking sheet.
- Add a coating . Another option is to roll the energy balls into shredded coconut or chopped nuts.
How to Store
Refrigerate peanut butter energy balls in a zip-top bag or airtight container for up to 3 weeks.
Can I Freeze This Recipe?
To freeze, store the balls in a zip-top bag or airtight container for up to 3 months. Thaw at room temperature or in the refrigerator before serving.
More Satisfying Snack Recipes
- Soft Pretzel Recipe
- Pumpkin Banana Muffins
- Salted Honey, Dark Chocolate, Coconut and Quinoa No Bake Granola Bars
- Apple Chips
- Roasted Cauliflower Hummus
Ingredients
- 1/2 cup old fashioned oats
- 1 cup dates , chopped
- 1/2 cup peanut butter
- 1/2 cup shredded unsweetened coconut flakes
- 1/3 cup cocoa/cacao powder
Instructions
- Grind the oats and dates in a food processor, until a paste starts to form. Add the peanut butter, coconut flakes and cocoa powder, and mix until incorporated and the mixture begins to turn into a dough. It should be slightly sticky and very thick.
- Roll the mixture into round balls using the help of saran wrap (wrap it around the bites to form a circle), until all the mixture is finished. I use a tablespoon cookie scoop to help also.
- Place in the fridge for at least an hour to set, then enjoy!
Notes
These easy peanut butter energy balls are made with only 5 ingredients, naturally vegan and gluten-free, and a perfect grab-and-go breakfast or snack!
Being a snacker, I’m completely in love with these peanut butter energy balls. Chewy, chocolate-y, and PEANUT BUTTER. Could you ask for more?!
I found a formula a few years ago that I just loved for energy balls, and instead of fixing what ain’t broke, I keep putting new spins on it. Gingerbread energy bites for the holidays, pumpkin energy bites in the fall, no bake brownie energy bites for chocolate decadence, and, in this case, adding peanut butter for peanut butter energy bites. These are seriously so good, so delicious, and so worth it.
Why You’ll Love This Peanut Butter Energy Balls Recipe
- Super versatile . These bites are great for breakfast, snacks, a sweet treat after lunch, and they even freeze well.
- Easy to make . You’re only 5 ingredients and a few minutes away from chewy, delicious peanut butter energy balls!
- Feel good food . With peanut butter, oats, coconut, and dates as the only sweetener, this is the kind of snack that will help you power through any energy slumps.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Old fashioned oats – These help make peanut butter energy balls filling and give them a chewy texture.
- Dates – Who needs sugar?! Dates add natural sweetness.
- Peanut butter – Although these are peanut butter energy balls, you can use another nut butter (like almond butter ) or sunflower seed butter for a nut-free option.
- Shredded unsweetened coconut flakes – Coconut adds texture and flavour.
- Cocoa/cacao powder – Because chocolate and peanut butter is a classic combo.
Can I Substitute Shredded Coconut in Place of Coconut Flakes?
While the two aren’t interchangeable in every recipe, for these PB energy balls, you can swap in shredded coconut instead of coconut flakes. I recommend using unsweetened coconut to keep from adding in extra sugar.
How to Make Peanut Butter Energy Balls
- Make a paste . Add the oats and dates to a food processor and process until a paste starts to form.
- Finish the dough . Add the remaining ingredients and continue to process until the mixture is smooth and uniformly mixed.
- Shape . Roll the mixture into balls.
- Chill . Refrigerate the peanut butter energy balls for at least an hour to set.
Tips for Success
- Choose a natural peanut butter . You want to use natural runny peanut butter that you need to stir for these bites. They’re not only the purest peanut butters, but the tastiest too.
- Use a cookie dough scoop . This makes it easy to scoop the dough, and the release button means it doesn’t stick to the spoon. It will also ensure that the peanut butter energy balls are uniform in size.
- Keep your hands clean . You can use plastic wrap to handle the balls as you shape them to keep the mixture from getting all over your hands and under your fingernails.
Variations
- Give them a protein boost . Swap the cocoa powder for chocolate protein powder.
- Incorporate a mix-in . Hemp seeds, chia seeds, or finely chopped peanuts are all great additions to these peanut butter energy balls.
- Make them into truffles . Energy truffles?! Yes! Dip the rolled balls into melted dark chocolate and let them set on a parchment-lined baking sheet.
- Add a coating . Another option is to roll the energy balls into shredded coconut or chopped nuts.
How to Store
Refrigerate peanut butter energy balls in a zip-top bag or airtight container for up to 3 weeks.
Can I Freeze This Recipe?
To freeze, store the balls in a zip-top bag or airtight container for up to 3 months. Thaw at room temperature or in the refrigerator before serving.
More Satisfying Snack Recipes
- Soft Pretzel Recipe
- Pumpkin Banana Muffins
- Salted Honey, Dark Chocolate, Coconut and Quinoa No Bake Granola Bars
- Apple Chips
- Roasted Cauliflower Hummus
Ingredients
- 1/2 cup old fashioned oats
- 1 cup dates , chopped
- 1/2 cup peanut butter
- 1/2 cup shredded unsweetened coconut flakes
- 1/3 cup cocoa/cacao powder
Instructions
- Grind the oats and dates in a food processor, until a paste starts to form. Add the peanut butter, coconut flakes and cocoa powder, and mix until incorporated and the mixture begins to turn into a dough. It should be slightly sticky and very thick.
- Roll the mixture into round balls using the help of saran wrap (wrap it around the bites to form a circle), until all the mixture is finished. I use a tablespoon cookie scoop to help also.
- Place in the fridge for at least an hour to set, then enjoy!
Notes
Peanut Butter Energy Balls
Ingredients
- 1/2 cup old fashioned oats
- 1 cup dates chopped
- 1/2 cup peanut butter
- 1/2 cup shredded unsweetened coconut flakes
- 1/3 cup cocoa/cacao powder
Instructions
- Grind the oats and dates in a food processor, until a paste starts to form. Add the peanut butter, coconut flakes and cocoa powder, and mix until incorporated and the mixture begins to turn into a dough. It should be slightly sticky and very thick.
- Roll the mixture into round balls using the help of saran wrap (wrap it around the bites to form a circle), until all the mixture is finished. I use a tablespoon cookie scoop to help also.
- Place in the fridge for at least an hour to set, then enjoy!
Notes
Nutrition
Peanut Butter Energy Balls https://jessicainthekitchen.com/no-bake-chocolate-peanut-butter-energy-bites/ April 8, 2024
These vegan Parmesan crusted potatoes prove once again that you can never go wrong with cheesy potatoes! Crispy on the outside, fluffy on the inside, and full of cheesy flavour, these will be your new go-to side dish.
Garlic roasted potatoes are delicious, but sometimes you want that potato goodness with some cheesiness added for good measure. That’s when it’s time to break out this Parmesan crusted potatoes recipe!
This is not just a recipe where the potatoes are sprinkled with Parmesan. Nope, we’ve got an entire crispy, cheesy layer of Parm baked onto each potato for maximum flavour and texture. These potatoes are totally irresistible and unforgettable!
Parmesan crusted potatoes are super versatile too, great for pairing with all sorts of main dishes. They’re perfect for dinner parties or holidays, but also easy enough that you can make them for a casual weeknight dinner.
Why You’ll Love This Parmesan Crusted Potatoes Recipe
- Savoury nuggets of deliciousness . These Parmesan crusted potatoes are bursting with flavour and contrasting textures, making them an absolute standout as a side dish.
- Easy to make . So many of the ingredients are kitchen staples you likely have on hand, and the process of making these potatoes couldn’t be simpler.
- Crowd-pleaser . This dish is guaranteed to be a hit at any gathering, paired with any main dish, and for people of any age. Basically, no matter how you serve these Parmesan crusted potatoes, they will disappear fast!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan Parmesan
- Baby potatoes – Cut them in half lengthwise so they have an oblong shape. This maximizes the surface for the cheesy crust.
- Vegan butter – I love using my homemade vegan butter .
- Seasonings – Garlic powder, onion powder, nutritional yeast , red pepper flakes, salt, and pepper.
- Fresh parsley – For a bright, herbaceous finish.
What Is the Best Vegan Parmesan for This Recipe?
You want a vegan Parmesan that melts a bit so it sticks to the potatoes, which means a block of cheese that you can grate or store-bought grated Parmesan works best. While I love homemade vegan Parmesan , it doesn’t contain any ingredients that melt, so it won’t form a crust on the potatoes.
How to Make Parmesan Crusted Potatoes
- Prep. Preheat your oven to 400°F and line a baking sheet with parchment paper. Spread 1 cup of grated vegan Parmesan over the parchment.
- Score the potatoes. Use a small sharp knife to score the cut side of the potatoes.
- Marinate the potatoes. Whisk all of the remaining ingredients in a large bowl. Add the potatoes, toss to coat, and marinate for 30 minutes.
- Bake. Arrange the potatoes cut side down on the baking sheet and bake for 30-40 minutes, or until the potatoes are fork tender and the Parm is golden brown and crispy.
Tips for Success
- Use potatoes that are similar in size . This ensures that they cook evenly and are all fork-tender at the same time.
- Line the pan with parchment paper for easy clean-up . Parchment also ensures that the potatoes don’t stick to the pan!
- Don’t skip the marinade . Letting the potatoes sit in the marinade for at least 30 minutes allows them to absorb lots of delicious flavour.
Variations
- Use another vegan cheese . Cheddar would be fab for this recipe.
- Add toppings . Drizzle the finished potatoes with parsley pesto , basil pesto , cashew cream , or another sauce you love with potatoes.
- Switch up the herbs . Try using fresh rosemary, thyme, or chives instead of parsley for a different flavour profile.
- Make it spicy . Add more red pepper flakes or even cayenne pepper for some heat.
Serving Suggestions
For a comforting meal, serve Parmesan crusted potatoes alongside vegan meatloaf , vegan chicken , or lemon pepper tofu . Round out the meal with an easy vegetable side dish like garlic mushrooms or air fryer green beans .
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a 350ºF oven or air fryer for best results, or in the microwave. I don’t recommend freezing this recipe.
More Potato Side Dishes
- Loaded Potato Skins
- Air Fryer Smashed Potatoes
- Vegan Scalloped Potatoes
- The Best Vegan Potato Salad
- Air Fryer Shoestring Fries
Ingredients
- 1 ½ cup finely grated vegan Parmesan cheese, divided , 135 grams
- 1 pound baby potatoes, halved , 454 grams
- 4 tablespoons melted vegan butter , 56 grams
- 2 teaspoons garlic powder , 6 grams
- 1 teaspoon onion powder , 2.4 grams
- 2 tablespoons nutritional yeast , 8 grams
- ¼ cup chopped fresh parsley , 15 grams
- ¼ teaspoon red pepper flakes , .25 gram
- 1 teaspoon salt , 6 grams
- ½ teaspoon pepper , 1 gram
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Spread 1 cup (90 grams) of grated vegan parmesan over the parchment paper in a thin layer. Set aside.
- Use a small sharp knife to score the cut side of each potato half.
- In a large mixing bowl, whisk together the vegan butter, garlic powder, onion powder, nutritional yeast, parsley, red pepper flakes, salt, pepper, and the remaining grated vegan parmesan. Toss the potatoes in the sauce and let them sit for 30 minutes.
- Arrange the potatoes cut side down on the parmesan-coated baking sheet and bake for 30-40 minutes or until the potatoes are fork tender and the parmesan is golden brown and bubbly.
