An incredibly addictive recipe for low-FODMAP Chocolate Peanut Butter Balls with the crispy crunch of rice cereal. These low-FODMAP Chocolate Peanut Butter Balls taste like a peanut butter cup combined with a crispy rice chocolate bar. Can you say AMAZING? (also very much like a low-FODMAP Ohio Chocolate Buckeye)
These are pretty simple to make with ingredients you likely have sitting in your pantry. They will go fast at any party!
Plus they are gluten-free AND vegan…enjoy.
*Note that for best results, you will need to chill the balls overnight prior to dipping in chocolate.
Check out over 300 more low-FODMAP recipes on my blog.
You may also love my:
- low-FODMAP 5 minute 5 ingredient Peanut Butter Fudge with Chocolate
- low-FODMAP Peanut Butter Cookies with 3 ingredients
- low-FODMAP Peanut Butter Banana Baked Oatmeal
- low-FODMAP Peanut Butter Buttercream
- low-FODMAP Peanut Butter and Jelly Mug Cake
Be healthy and happy,
Rachel Pauls, MD
Low-FODMAP Chocolate Peanut Butter Crisp Balls Recipe; Gluten-free, Vegan
Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients.
Yields: 36 balls
Serving size up to 3 balls
Prep time: 30 minutes plus extra time for chilling between steps (up to 12 hours in fridge)
Ingredients
- 1/4 cup vegan margarine (I like Earth Balance) or unsalted butter for non-vegan version
- 9 ounces all-natural peanut butter, salted or unsalted (should contain only peanuts and salt)
- 1 & 3/4 cup confectioner’s sugar
- 1 & 1/4 cup gluten-free (low-FODMAP) crisped rice cereal
- Many rice cereals are gluten-free but some contain molasses or honey
- I used Kellogg’s Gluten-free Rice Krispies
- 8 ounces semi-sweet chocolate
Directions
- Beat vegan spread or butter, peanut butter and sugar in large mixing bowl of stand mixer with flat paddle until creamy
- Add rice cereal and combine by hand or very slowly with the flat paddle
- Place bowl in refrigerator and chill until cold (About 45 minutes)
- You may need to replace in fridge intermittently if it gets difficult to handle
- Prepare a baking sheet with parchment or wax paper
- Using a small cookie-scoop or melon baller, form into 1 inch balls and place on baking sheet
- It helps to keep your hands slightly wet when rolling the balls
- Place the balls in refrigerator for about 12 hours or overnight
- In a double boiler, melt chocolate
- Dip balls into the chocolate and replace on the cookie sheet to refrigerate again until serving
- I found this link and video helpful in showing the best way to do this!
- Hint for buckeyes, use a toothpick to dunk about 3/4 of the ball. Then just smooth over the toothpick mark. Easy peasy!
- Best served slightly chilled
- Delicious. Absolutely delicious. These low-FODMAP Peanut Butter Crisp Balls will go fast!
4 Responses
Sounded good—easy to fix—will have to check rice cereal before I buy
Absolutely!
Changed these to bars
I have a peanut allergy, so I changed these to a combination of almond and sunflower butter last year. While the rest of my family does not like either of those butters, they thought these were great(my daughter likes a white chocolate coating for hers).
This year, I had neither the time nor energy to form the individual balls this year, so I made them as bars. I made the inside mixture and just spread that into an 8×8 baking dish. I set that in the freezer for 30 minutes, then melted the dark chocolate to drizzle over the top. We are very excited to try them from the freezer when they set!
Thank you for the easy to follow instructions!
Amy
Hi Amy,
That sounds super cool, and thanks for sharing! Happy holidays!