The perfect treat or snack, these No-Bake Chocolate Chip Peanut Butter Bites are paleo, fibre-rich, and delicious.
I’m all about easy-peasy snacks. Especially ones that don’t require a ton of ingredients or can be whipped up without an oven or elaborate tools.
If you’ve ever dried my Date Balls or my No-Bake Almond Hemp Protein Balls you’d know that I love these kinds of things. They’re so easy to make and they’re great to take with you for lunch or on-the-go. I also just really enjoy experimenting with different ingredients and flavour combinations, and I think it was time I added chocolate chips into the mix!
The thing with these kinds of sweet snacks is that they require something to help them hold together well. Medjool dates, for example, are a pretty common ingredient. Same with oats. But I really wanted a paleo (grain-free) option, and thus, these No-Bake Chocolate Chip Peanut Butter Bites were born.
Coconut flour and ground flaxseed are what help to mould and form these little bites. Both not only help to absorb moisture to help them solidify, but they’re also a fantastic source of fibre. Flaxseeds are also rich in brain and hearty-healthy omega-3 fatty acids!
What You’ll Need
- Peanut butter, almond butter, or other nut/seed butter of choice
- Chocolate chips (I like the dairy-free ones by Enjoy Life)
- Coconut flour
- Ground flaxseed
- Maple syrup (optional)
Depending on the peanut/nut butter that you use, you may need to adjust the recipe accordingly (see instructions below) as some nut butters are thinner or thicker than others. The batter should be slightly dry but not crumbly, and easily formed into balls. If it’s too wet and sticky, you’ll need to add more coconut flour or ground flaxseed to absorb more moisture, and if they’re too dry, you’ll need to add a little more nut butter to soften them.
No-Bake Chocolate Chip Peanut Butter Bites
An paleo no-bake snack or treat made with peanut butter, coconut flour, flax, and chocolate chips.
- 1/2 cup unsweetened peanut butter
- 1/4 – 1/2 cup chocolate chips (to preference)
- 1/4 cup coconut flour
- 1/8 cup ground flaxseed
- 2-3 tbsp maple syrup or honey
- pinch sea salt
Add all ingredients to bowl and stir to combine.
Let sit for a few minutes to let flours absorb moisture. Batter should be thick, slightly dry, and easy to form into balls. If batter is too wet, add 1 tbsp more coconut flour. If batter is too dry and crumbly, add 1-2 tbsp extra peanut butter.
Grab small portions of the batter and form into balls by rolling between hands. You can make them as large or as small as you like (I prefer bite-sized!)
Place in refrigerator for about 30 minutes to chill, and enjoy. Store in airtight container in refrigerator for 1-2 weeks or freezer for 3 months.
If you try this recipe, be sure to tag me on Instagram @meghanlivingstone so I can see how they turned out! x
Can I use almond flour instead of coconut flour? also what can I substitute flaxseed with? chia seeds? thank you.
Ok, these are really dangerous! Can’t stop eating them!! 🙂 Yummy!
Thanks for the recipe!!