Chocolate Covered Peanut Butter Cookie Dough Balls

I have been going CRAZY over these Chocolate Covered Peanut Butter Cookie Dough Balls these last few weeks. I have whipped up a batch at the beginning of each week and then I store them in a container in the freezer. Safe to say my mom and I both swing by the freezer several times throughout each day 😂

These are the perfect snack or treat for ANYTIME because they contain only natural sugars (as long as you use a 100% dark chocolate bar for the coating ☺️) and are actually decently high in protein from the almond flour and peanut butter! Not to mention they contain healthy fat, a staple in making any snack or meal filling and satisfying.

I also love that these have the perfect texture straight out of the freezer, no need to thaw!

For the peanut butter balls you will need these simple ingredients:

• medjool dates
• peanut butter
• almond flour
• vanilla extract
• sea salt

For the chocolate coating you will need:

• chocolate bar of choice (I have been using a 100% dark chocolate bar to keep them sugar-free)
• coconut oil

If you like this recipe, I have a feeling you will also love…

• Easiest Ever Peanut Butter Cookies
• Mini Protein Peanut Butter Cups
• Sugar Cookie Collagen Balls
• Chocolate Chip Oatmeal Energy Balls

Print Recipe

4.67 from 3 votes

Chocolate Covered Peanut Butter Cookie Dough Balls

Keyword: balls, chocolate covered, chocolate covered peanut butter cookie dough balls, cookie dough, dairy free, dates, energy balls, gluten free, low sugar, no bake, no sugar added, peanut butter

Ingredients

For the peanut butter cookie dough balls

• 5 medjool dates
• 1/2 cup peanut butter (only ingredient should be peanuts or peanuts and salt)
• 1/2 cup almond flour
• 1 tsp vanilla extract
• pinch sea salt

For the chocolate coating

• 1/2 4 oz dark chocolate bar
• 1 tsp coconut oil

Instructions

• Place a sheet of parchment paper onto a plate and set aside.
• Soak dates in hot water for five minutes so that they are easier to blend. After five minutes, drain the water. Add dates, peanut butter, almond flour, vanilla extract, and a pinch of sea salt to a food processor and blend. You may need to stop and scrape the sides a couple of times.
• Scoop out a heaping tablespoon for each cookie dough ball, roll with (clean!) hands until smooth, and place on the parchment paper-lined plate. Set plate in the freezer for one hour.
• Remove the cookie dough balls from the freezer. Break apart your chocolate bar and place in a microwave safe bowl with coconut oil and melt in 30 second intervals, stirring between each, until fully melted.
• Using two spoons, dip each ball into the melted chocolate and then place them back on the plate. Top with sea salt and set back into the freezer for at least 30 minutes.