Fody's Low FODMAP Chocolate Peanut Butter Balls


30 Min

30 Min

Makes about 50 Balls; 2 balls per serving

Description of Fody's Low FODMAP Chocolate Peanut Butter Balls

This low FODMAP dessert is an easy candy to make at home that uses some of our most favorite ingredients – peanut butter and dark chocolate! Note that this low FODMAP recipe calls for creamy peanut butter, which means I suggest that you do not use natural peanut butter (too dry and gritty in texture). But I am also not calling for the old-style creamy PB that contains hydrogenated fats. I like to use the newer “no-stir” style peanut butters; the ingredients are simply peanuts, palm oil, sugar and salt. All LOFO ingredients. This type of PB will give you creamiest, smoothest results. Make sure to chill the peanut butter mixture prior to dipping in melted chocolate or the mixture will be too soft. These might just be the easiest homemade low FODMAP desserts you have ever made!

Fody's Low FODMAP Chocolate Peanut Butter Balls Ingredients

  • 1 cup (258 g) creamy no-stir style peanut butter
  • 6 tablespoons (85 g) unsalted butter, at room temperature
  • ½ teaspoon vanilla extract
  • 2 1/3 cups (210 g) sifted confectioners’ sugar
  • 12-ounces (340 g) semisweet chocolate, finely chopped
  • 4-ounces (115 g) Wilton Red Candy Melts; optional

Directions for Fody's Low FODMAP Chocolate Peanut Butter Balls

Line a rimmed baking sheet pan with parchment paper; set aside. Make room in the freezer to hold the pan.

In a large bowl beat the peanut butter, butter and vanilla with an electric mixer until creamy and combined. Slowly beat in the confectioners’ sugar until the mixture is smooth. Roll into 1-inch (2.5 cm) balls and place on prepared pan. Freeze for about 30 minutes or until firm.

Melt chocolate in top of double boiler or microwave; stir until smooth and place it in a deep, narrow bowl. Using two forks, dip the balls one by one into the chocolate to cover completely. Use the forks to toss the balls back and forth and to help excess chocolate drip back in into the bowl; place dipped balls back on parchment lined pan. Repeat with all of the peanut butter balls. (See below for optional red drizzle). Chill balls to firm up the chocolate, at which point they can be placed in small paper cups, if desired.

To coat with the optional red drizzle, melt the red candy melts in top of double boiler or microwave; stir until smooth. Use a fork dipped in the melted red candy coating to create zigzags on top of the chocolate coated balls. Chill as described above.

Store in refrigerator in single layers for up to 1 week. Serve your low FODMAP chocolate and peanut butter balls at room temperature.

About the Chef

Dédé Wilson

Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.

This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.