Low-FODMAP Chocolate Peanut Butter Crisp Balls Recipe; Gluten-free, Vegan (2024)

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!