Gluten Free Chocolate Oat Peanut Butter Balls
Prep time
Total time
These Gluten Free Chocolate Oat Peanut Butter Balls are a perfect holiday treat, rich and satisfying, yet loaded with wholesome ingredients!
Recipe type: Dessert
Serves: 60
  • ¾ cup unsalted roasted peanuts, Sprouts bulk bin
  • 1 cup whole oats, certified gluten-free
  • 2 cups Medjool dates, pitted
  • 1 ounces 85% dark chocolate, Sprouts bulk bin
  • ¾ cup Sprouts organic peanut butter
  • 2 tbsp organic chia seeds, Sprouts bulk bin
  • 2 tsp vanilla extract
  • 1 tsp sea salt
  • 2¼ cups semi sweet chocolate chips, Sprouts bulk bin {or vegan if needed}
  • 2-4 tbsp unsweetened vanilla almond milk
  • ½ tbsp organic coconut oil
  • 2 ounces white chocolate, finely chopped {optional}
  • ¼-1/2 cup French Burnt Peanuts, finely chopped {optional}
  1. Melt one ounce 85% dark chocolate in microwave in 30 second intervals until smooth consistency is reached. Set aside
  2. Add peanuts, gluten-free oats, and pitted Medjool dates to bowl of food processor, blend 60 seconds on high. Add in melted 85% dark chocolate, peanut butter, chia seeds, vanilla extract and salt. Blend another 45-60 seconds. The texture will look crumbly but should be able to be packed together.
  3. Roll into 1” balls, place on cookie sheet lined with wax paper and put in refrigerator for 20-30 minutes.
  4. Meanwhile, chop white chocolate and French Burnt peanuts into small pieces for garnishing. Then melt semi sweet chocolate chips, almond milk and coconut oil on stovetop using double boiler, stir continuously to ensure chocolate does not burn.
  5. Once chocolate has melted, use a toothpick to dip each ball into the chocolate, tap on the side of the pan to remove extra chocolate, then place back on wax paper, garnish with chopped white chocolate and French Burnt peanuts.
  6. Refrigerate until chocolate becomes firm, then serve. Store in refrigerator for up to one week or in freezer for 1 month. Enjoy!
Recipe by Lemons and Basil at