This post may contain affiliate links. Read the full disclosure here.

These no-bake chocolate peanut butter oatmeal balls coated in coconut are made with only 5 ingredients. Enjoy this lighter alternative to sugar-laden sweets!

Chocolate peanut butter balls rolled in coconut stacked neatly on a green plate.

I know we’ve all sworn off sugar and are working hard at the gym to get our pre-holiday bodies back. But, this doesn’t mean you have to give up all the sweets!

There are plenty of ways to curb that sweet tooth without overloading with sugar. Take these chocolate peanut butter oatmeal balls with coconut for example. There’s NO ADDED SUGAR!

And they’re amazingly delicious. Absolutely incredible!

Chocolate peanut butter oatmeal balls with coconut lined neatly on a baking sheet covered in white parchment paper.

Trust me when I say these no-bake chocolate oatmeal balls come together in a snap. There’s just a couple of steps and a little bit of downtime while you wait for the chocolate ganache to thicken.

But beyond that, there’s really nothing to whipping up a batch of these to curb those sugar cravings.

The process is much like my vegan chocolate truffles.

  • Make a chocolate ganache and let it cool until it’s thickened.
  • Then stir in peanut butter and oats.
  • Roll into balls.
  • Then coat the balls with toasted coconut.

I love how soft the texture is. Each ball is easy to bite into. They melt in your mouth yet have texture from the oats and coconut.

It’s an absolute win when it comes to no-bake peanut butter oatmeal balls.

All the ingredients for chocolate peanut butter balls with coconut set on a counter top.

You need just 5 ingredients to make chocolate peanut butter oatmeal balls with coconut

  1. semisweet chocolate chips
  2. half and half
  3. creamy peanut butter
  4. quick-cooking oats
  5. shredded sweetened coconut
A pan of chocolate peanut butter balls coated in coconut sitting next to a bow of batter and a bowl of coconut.

You can stir the peanut butter and oats into the hot ganache and then let it chill or you can let the ganache firm up before you stir in the oats and peanut butter. It doesn’t matter either way.

While the mixture is hanging out in the refrigerator, toast the coconut and let it cool completely.

Once the mixture for the base of the balls is firm enough to roll, scoop it out into 1 and ½ tablespoon-sized portions.

Drop each portion in a bowl with toasted coconut and roll it around until evenly coated.

The chocolate peanut butter oatmeal balls need to be refrigerated once again before they are firm enough to eat without making a mess. If you don’t mind coconut crumbling everywhere, you can go ahead and enjoy them right away!

Close up view of chocolate peanut butter balls rolled in coconut stacked neatly on a green plate.

That’s pretty much all there is to it. The rich taste and texture contrast is what I love most about these no-bake chocolate peanut butter oatmeal balls. This is my foolproof, go-to treat when I’m craving something sweet but don’t want a ton of added sugar.

Did you try this recipe? I would love for you to leave me a 5-star rating or comment. This way, I have a better understanding of which recipes you like and can create more of them.

Please take a moment to follow me on InstagramPinterestFacebookYoutube or sign up for my free newsletter to never miss the newest recipes and blog updates.

You can also shop my favorite baking tools. Thank you so much for your support!

Chocolate peanut butter balls rolled in coconut stacked neatly on a green plate.

Chocolate Peanut Butter Oatmeal Balls with Coconut

Yield: 20 balls
Prep Time: 25 minutes
Cook Time: 3 minutes
Total Time: 28 minutes

These no-bake chocolate peanut butter oatmeal balls coated in coconut are made with only 5 ingredients. Enjoy this lighter alternative to sugar-laden sweets!


  • 1 cup (180 g) semisweet chocolate chips
  • ½ cup (121 g) half and half
  • 1 cup (258 g) creamy peanut butter
  • 1 cup (80 g) quick cooking oats
  • 1 cup (90 g) shredded sweetened coconut


  1. Place chocolate in a medium-sized mixing bowl. Set aside. 
  2. Bring half and half to a light simmer over medium-low heat. Pour the hot half and half over the chocolate, stir until chocolate is completely melted. 
  3. Cover and refrigerate for about 2 hours until mixture is cool and slightly thickened.
  4. Meanwhile, preheat oven to 350 degrees F. 
  5. Spread coconut in a shallow baking pan. Bake for 3 minutes, or until lightly golden. Cool completely then place coconut in a small shallow bowl. Set aside.
  6. Add peanut butter and oats to chocolate mixture. Stir to combine. 
  7. Roll mixture into 1 and ½ tablespoon sized balls. Roll each ball in the coconut. 
  8. Place on a baking sheet lined with wax paper. Cover and chill for 2 hours or overnight.


Dark or white chocolate chips make great substitutes for semisweet chips.

Almond butter is also great in this recipe instead of peanut butter. Or use any other nut butter that you love!

Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 188

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

Tried this recipe? Share it on Instagram!

Mention @introvertbaker or tag #introvertbaker!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. I just love chocolate and peanut butter together and these snack bites are just perfect little treats that kids will love ♥

    1. Loretta Mochniuk says:

      can I freeze them

      1. They keep for up to 3 months in the freezer. Thaw overnight in the refrigerator.