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Peanut Butter Rice Krispie Balls

Best Vegan Tips
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Snack
Cuisine American
Servings 18 balls

Equipment

  • Measuring cups
  • Large mixing bowl
  • Wooden spoon
  • Cookie scoop (optional)
  • Kitchen scale (optional)
  • Baking sheet
  • Small bowl

Ingredients
  

  • ¼ cup vegan protein powder
  • ¾ cup vegan rice cereal
  • ¼ cup vegan chocolate chips
  • 1/3 cup natural peanut butter
  • ¼ cup maple syrup or agave
  • ½ cup unsweetened shredded coconut

Instructions
 

  • In a large mixing bowl, add the protein powder, rice cereal, and chocolate chips. Mix with a wooden spoon.
  • First, add the peanut butter and combine until halfway mixed. Then add the maple syrup and finish combining. The batter should be thoroughly mixed, with a moist cookie dough-like texture.
  • Using your hands or a cookie scoop, roll ~1” balls of dough together. Another option is to scoop and weigh each ball on a kitchen scale. Each ball should weigh 0.7 oz. Set formed balls on a baking sheet.
  • Pour shredded coconut into a small bowl. One at a time, remove each individual ball from the baking sheet and roll in the coconut. Once coated with coconut flakes, set the ball back on the baking sheet.
  • Enjoy! For a firmer texture, place the baking sheet of balls in the refrigerator for 30 minutes before serving.

Notes

Measuring ingredients is important for this recipe. If the dough ends up too dry, add more peanut butter or maple syrup. If the dough is too wet, add more protein powder or rice cereal.
The recipe calls for natural peanut butter because of its texture. The runny consistency of natural peanut butter is ideal for mixing into the dry ingredients. Any nut butter works as a replacement but be sure to consider its consistency.
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