Why You’ll Love This Frozen Chocolate Peanut Butter Bites
- They’re the ultimate portion-controlled treat. No more hacking away at a frozen block of ice cream or eating an entire candy bar when you just want a taste. Each bite is a self-contained delight, making it so easy to enjoy just one… or two.
- The texture contrast is absolutely dreamy. You get the satisfying *snap* of the dark chocolate shell giving way to the cold, creamy, and surprisingly soft peanut butter filling. It’s a sensory experience that’s far more exciting than your average dessert.
- They are seriously simple, with no special equipment needed. If you can stir ingredients together and melt chocolate, you are fully qualified to make these. Honestly, it’s almost harder to mess them up than to get them right.
- They’re your secret weapon for impromptu guests or a quick family dessert. Having these in the freezer means you’re always ready to offer a homemade treat that looks and tastes far more sophisticated than the effort required.
Ingredients & Tools
- 1 cup creamy peanut butter (see notes below!)
- 3 tablespoons pure maple syrup or honey
- 1/4 cup coconut flour (or almond flour)
- 1/4 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 1 1/2 cups dark chocolate chips or chopped dark chocolate
- 1 tablespoon coconut oil
Tools: A standard 12-cup mini muffin tin, mini muffin liners (highly recommended!), a small mixing bowl, a microwave-safe bowl or double boiler, and a spoon or small cookie scoop.
The ingredients here are pretty straightforward, but a couple of them are key players. That coconut flour, for instance, is what soaks up the oils from the peanut butter and gives the filling that perfect, rollable consistency. And the little bit of coconut oil mixed with the chocolate is the secret to a thin, snappy shell that doesn’t get too rock-hard when frozen.
Serves: 12 bites | Prep Time: 20 minutes | Freeze Time: 1 hour | Total Time: 1 hour 20 minutes (mostly hands-off)
Before You Start: Tips & Ingredient Notes
- Peanut Butter Choice is Crucial. You absolutely want to use a natural, drippy peanut butter where the only ingredients are peanuts and maybe salt. Avoid the shelf-stable, homogenized kinds with added oils and sugars—they won’t bind properly with the other ingredients and your filling will be greasy.
- Why Coconut Flour? This recipe is designed for coconut flour, which is highly absorbent. If you only have almond flour, you’ll need to use about 1/2 cup to achieve a similar, rollable consistency. The texture will be a bit more rustic, but still delicious.
- Don’t Skip the Salt. Even if your peanut butter is salted, that extra 1/4 teaspoon is what makes the flavor pop. It balances the sweetness of the maple syrup and chocolate, creating that classic sweet-and-salty profile we all love.
- The Magic of Coconut Oil in Chocolate. That tablespoon of coconut oil is non-negotiable for a perfect shell. It thins the melted chocolate, making it easier to coat the bites and ensuring it sets with a crisp texture rather than a thick, chewy layer.
How to Make Frozen Chocolate Peanut Butter Bites
Step 1: Create the Peanut Butter Filling. In your mixing bowl, combine the peanut butter, maple syrup, vanilla extract, and salt. Stir until it’s completely smooth and well-blended. You’ll notice it might look a little loose at this point—that’s normal. Now, add the coconut flour. Stir it in. The mixture will thicken up almost immediately into a soft, pliable dough that you can easily roll with your hands. If it seems too dry, add a teaspoon of peanut butter. Too sticky? A pinch more coconut flour.
Step 2: Shape the Bites. Line your mini muffin tin with the paper liners. This is a lifesaver for easy removal later. Using a small cookie scoop or a spoon, portion out the dough. Roll each portion into a smooth ball between your palms, then gently press it down slightly into a disc shape—this makes it sit nicely in the liner. Place one disc into each liner. Once all 12 are done, pop the entire tray into the freezer for at least 15-20 minutes. This firming-up step is critical so the bites don’t fall apart when you dip them.
Step 3: Melt the Chocolate Coating. While the bites are chilling, melt your chocolate and coconut oil together. You can do this in a microwave in 30-second bursts, stirring well after each interval until smooth. Or, use a double boiler: place a heatproof bowl over a pot of simmering water (make sure the bottom of the bowl doesn’t touch the water) and stir until melted. Either way, you want a smooth, glossy, and fluid chocolate mixture.
Step 4: The Big Dip. Take the tray of firm peanut butter discs out of the freezer. Using a fork or a dipping tool, carefully lower one disc into the melted chocolate. Swirl it around to coat it completely. Lift it out, let the excess chocolate drip off, and then gently place it back into its liner in the muffin tin. Repeat with all the bites. Work relatively quickly as the frozen centers will start to warm up.
Step 5: Freeze Until Set. Once all the bites are beautifully coated, return the entire tray to the freezer. Let them set completely for about 45 minutes to an hour. You’ll know they’re ready when the chocolate shell is firm to the touch. At this point, you can enjoy them immediately or transfer them to a freezer-safe bag or container for long-term storage.
Serving Suggestions
Complementary Dishes
- A bowl of fresh berries — The bright, tart acidity of raspberries or strawberries cuts through the richness of the chocolate and peanut butter beautifully, creating a more balanced dessert plate.
- A scoop of vanilla bean ice cream — Place one or two frozen bites on top of a scoop of simple vanilla ice cream for an incredible à la mode situation. The temperatures and textures are a dream.
- With your afternoon coffee — Honestly, these are the perfect companion to a strong cup of black coffee. The bitterness of the coffee highlights the sweetness of the bite in the best way possible.
Drinks
- A cold glass of almond milk — It’s a classic pairing for a reason. The nutty flavor of the milk echoes the peanut butter, and the cold liquid is so refreshing with the frozen treat.
- A rich hot chocolate — Double down on the chocolate! A warm, creamy mug of hot chocolate turns these bites into a decadent, wintry dessert, even if they are served frozen.
Something Sweet
- A simple fruit sorbet — If you want to keep things light, a tangy mango or lemon sorbet alongside these bites offers a fantastic flavor contrast and keeps the dessert feeling fresh.
Top Mistakes to Avoid
- Mistake: Using the wrong peanut butter. I’ve messed this up before too, thinking any peanut butter would work. The stabilized kinds (like Jif or Skippy) have different oil and sugar contents that prevent the dough from setting up correctly, leading to a greasy mess.
- Mistake: Skipping the initial freeze before dipping. If your peanut butter centers aren’t firm, they will soften and potentially break apart in the warm chocolate. That 15-minute chill is your best friend for neat, professional-looking bites.
- Mistake: Overheating the chocolate. If you zap the chocolate for too long, it can seize up and become grainy. Gentle, incremental melting with frequent stirring is the key to a smooth, dippable consistency.
- Mistake: Storing them improperly in the freezer. If you just leave them on a plate, they’ll get freezer burn and pick up other odors. Always store them in an airtight container or a sealed bag once they’re fully frozen.
Expert Tips
- Tip: Add a crunch factor. For an extra layer of texture, stir 2 tablespoons of crushed roasted peanuts or even rice crisps into the peanut butter filling before you roll it. It gives a wonderful little surprise with every bite.
- Tip: Get fancy with the chocolate drizzle. After the first chocolate coat has set, melt a tablespoon of white chocolate and drizzle it over the tops for a beautiful, bakery-worthy finish.
- Tip: Use a fork for perfect dipping. Spear the frozen peanut butter disc with a fork, dip it, tap the fork gently on the edge of the bowl to remove excess chocolate, and then use a toothpick to gently push the bite off the fork and back into the liner.
- Tip: Make a double batch. These disappear fast. Doubling the recipe takes almost no extra effort, and you’ll be so glad to have a stash for weeks to come. They keep beautifully for up to 3 months.
FAQs
Can I use a different nut butter?
Absolutely! Almond butter or cashew butter work wonderfully here. Just make sure, as with the peanut butter, that you’re using a natural, stirred variety. Sunflower seed butter is a great nut-free option—it will give the filling a lovely greenish-grey color when frozen, which is totally normal due to a chemical reaction with the chlorophyll in the seeds.
My chocolate coating is too thick. What happened?
This usually means the chocolate needed more coconut oil to thin it out, or it wasn’t fully melted. If it’s already on the bites, they’ll still taste great, just have a thicker shell. For next time, try adding an extra 1/2 tablespoon of coconut oil to the melting chocolate. The goal is a consistency similar to heavy cream.
How long do they need to thaw before eating?
Honestly, you can eat them straight from the freezer! The filling stays surprisingly soft and creamy. If you prefer a slightly softer bite, let them sit on the counter for about 3-5 minutes. Any longer and the chocolate will start to melt and get messy.
Can I make these without a mini muffin tin?
You can! The liners and tin just make it super easy. As an alternative, place the shaped peanut butter discs on a parchment-lined baking sheet or plate for the initial freeze. Then, after dipping, place them back on the parchment to set. They might have a flat bottom, but they’ll taste just as amazing.
Are these vegan?
They can be very easily! Just ensure you use maple syrup instead of honey, and choose a dark chocolate that is certified vegan (many are, but some contain milk fat). With those two swaps, you’ve got a fantastic vegan frozen treat.
Frozen Chocolate Peanut Butter Bites
Craving a sweet treat? These easy Frozen Chocolate Peanut Butter Bites are no-bake, require simple ingredients, and are the perfect portion-controlled dessert. A creamy PB center in a dark chocolate shell!
Ingredients
Ingredients
-
1 cup creamy peanut butter (see notes below!)
-
3 tablespoons pure maple syrup or honey
-
1/4 cup coconut flour (or almond flour)
-
1/4 teaspoon fine sea salt
-
1 teaspoon pure vanilla extract
-
1 1/2 cups dark chocolate chips or chopped dark chocolate
-
1 tablespoon coconut oil
Instructions
-
Create the Peanut Butter Filling. In your mixing bowl, combine the peanut butter, maple syrup, vanilla extract, and salt. Stir until it’s completely smooth and well-blended. You’ll notice it might look a little loose at this point—that’s normal. Now, add the coconut flour. Stir it in. The mixture will thicken up almost immediately into a soft, pliable dough that you can easily roll with your hands. If it seems too dry, add a teaspoon of peanut butter. Too sticky? A pinch more coconut flour.01
-
Shape the Bites. Line your mini muffin tin with the paper liners. This is a lifesaver for easy removal later. Using a small cookie scoop or a spoon, portion out the dough. Roll each portion into a smooth ball between your palms, then gently press it down slightly into a disc shape—this makes it sit nicely in the liner. Place one disc into each liner. Once all 12 are done, pop the entire tray into the freezer for at least 15-20 minutes. This firming-up step is critical so the bites don’t fall apart when you dip them.02
-
Melt the Chocolate Coating. While the bites are chilling, melt your chocolate and coconut oil together. You can do this in a microwave in 30-second bursts, stirring well after each interval until smooth. Or, use a double boiler: place a heatproof bowl over a pot of simmering water (make sure the bottom of the bowl doesn’t touch the water) and stir until melted. Either way, you want a smooth, glossy, and fluid chocolate mixture.03
-
The Big Dip. Take the tray of firm peanut butter discs out of the freezer. Using a fork or a dipping tool, carefully lower one disc into the melted chocolate. Swirl it around to coat it completely. Lift it out, let the excess chocolate drip off, and then gently place it back into its liner in the muffin tin. Repeat with all the bites. Work relatively quickly as the frozen centers will start to warm up.04
-
Freeze Until Set. Once all the bites are beautifully coated, return the entire tray to the freezer. Let them set completely for about 45 minutes to an hour. You’ll know they’re ready when the chocolate shell is firm to the touch. At this point, you can enjoy them immediately or transfer them to a freezer-safe bag or container for long-term storage.05
