These peanut butter chocolate pistachio balls are stunning, decadent, and come together way easier than you might think. Just 7 pantry-staple ingredients!
Learn how to make peanut butter chocolate pistachio balls with just 7 ingredients! These easy, no-bake treats are perfect when you want something sweet without turning on the oven.
I also added these to my fruit charcuterie board with fresh fruit, strawberry dip, and banana bread. Just keep them in the freezer until you're ready to serve so they stay firm.
📖 Recipe
Peanut Butter Chocolate Pistachio Balls
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Ingredients
- 1 cup peanut butter
- 3 tablespoons maple syrup
- 6 tablespoons almond flour
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon sea salt
- 6 ounces vegan chocolate chips, I use Enjoy Life brand
- chopped pistachio pieces
Instructions
- Mix peanut butter, maple syrup, and vanilla together. Stir in salt. Gradually add almond flour, starting with 2 tablespoons, until the dough holds together. Add more if needed.
- Cover and place in the freezer for 20 minutes to firm up.
- Roll dough into balls (about 12 total) with your hands or a cookie scoop. Place on a parchment-lined baking sheet.
- Set the balls back in the freezer while you melt your chocolate.
- Melt down chocolate chips using a microwave or double boiler.
- Dip each ball into melted chocolate using a fork. Let excess drip off. Place on parchment-lined baking sheet.
- Drizzle over remaining melted chocolate in a striped pattern with a fork.
- Sprinkle with chopped pistachio pieces.
- Freeze for 20 minutes until chocolate sets. Store in the freezer in an airtight container for up to 3 months.
Video
Notes
- If your peanut butter is very runny, you may need closer to 6 tablespoons almond flour. If it’s thick and dry, you may need slightly less.
- Adjust maple syrup to taste.
- If needed, stir in 1 teaspoon coconut oil to thin the chocolate for smoother dipping.
- Store these chocolate truffles with pistachio topping in your freezer for up to 3 months.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
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