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  • 1 C smooth peanut butter 
  • 5 Tbsp unsalted, unsweetened, dairy-free butter 
  • 2 C powdered birch xylitol 
  • 1 tsp vanilla extract 
  • 2 C Lily’s Dark Chocolate Baking Chips or other non-dairy, sugar-free chocolate chips 
  • 2 Tbsp coconut oil, optional 


  1. Cream the peanut butter and butter together with the vanilla extract. 
  2. Add powdered xylitol and mix on low until combined. Scrape down the sides of the bowl and mix again. 
  3. Pinch off tablespoon-sized pieces and roll them into balls. 
  4. Transfer balls to a baking sheet and chill until firm—at least 20 minutes. 
  5. Add chocolate and coconut oil to a medium bowl and melt. Stir to combine and set aside to cool to room temperature. 
  6. Dip the peanut butter balls into the chocolate using a skewer or toothpick. Leave some peanut butter exposed for that signature buckeye pea look. 
  7. Chill to allow the chocolate to firm up and enjoy. If you want to remove the holes left from the skewers, run a small knife or spatula over the tops. 


Cover and store in the fridge for up to two weeks. 


  • It’s crucial to scrape the sides of the bowl after adding the powdered xylitol. Neglecting to do so can lead to dough at the top that’s super firm, while the bottom is VERY soft. 
  • The butter can be reduced by a tablespoon for a firmer ball, if desired. 


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Disclaimer: This content is for educational purposes only. It’s not intended as a substitute for the advice provided by your Wellness Way clinic or personal physician, especially if currently taking prescription or over-the-counter medications. Pregnant women, in particular, should seek the advice of a physician before trying any herb or supplement listed on this website. Always speak with your individual clinic before adding any medication, herb, or nutritional supplement to your health protocol. Information and statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease.

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