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Chocolate peanut butter bites are one of those recipes that work every single time. You don’t need to bake anything, you don’t need fancy tools, and you definitely don’t need a reason. Just stir, pour, freeze, and they’re ready before you’ve even cleaned up. These bites are cold, rich, and just sweet enough to feel like a treat without pushing you into snack regret. I’ve made them for summer cookouts, late-night cravings, and even Halloween—cut into weird shapes because why not. Keep a batch in the freezer, and you’ve always got something better than whatever’s in the snack drawer.
What You’ll Need
For this recipe, you’ll need six basic ingredients. Each one plays a role in taste and texture. There are no substitutions here just for the sake of convenience—use the right ingredients, and the bites will come out exactly as they should.
- Smooth peanut butter, 1 cup
Use unsweetened, no-stir if possible. You want something that blends easily. - Coconut oil, 1/2 cup, melted
This gives the bites structure when frozen. If you don’t want a coconut flavor, use refined oil. - Unsweetened cocoa powder, 1/4 cup
Choose a good-quality cocoa for a rich finish. - Powdered sweetener, 2 tablespoons (optional)
Only if you want extra sweetness. Use a powdered low-carb option to avoid a grainy texture. - Vanilla extract, 1 teaspoon
It doesn’t take much. Adds warmth and balance to the mix. - Fine sea salt, a pinch
Salt rounds out the flavors—don’t leave it out.
If you want to adjust the texture, you can stir in chopped nuts, shredded coconut, or a few dark chocolate chips. Just keep the add-ins minimal so the base stays smooth and firm.
Detailed Cooking Instructions
Put the peanut butter in a bowl. Not too small—you’ll be mixing. Add the coconut oil. It should be melted but not hot. Stir it around until it blends. It might separate at first, that’s fine, just keep going.
Add the cocoa. Do it slowly. It flies everywhere if you’re not careful. Stir that in too. Should look darker now. Once it’s smooth, toss in the sweetener. Or don’t. Depends how sweet your peanut butter is. Add the vanilla. One teaspoon. Add the salt too. Stir again. Taste. Adjust. You’ll know.
Now get your molds ready. Or a tray, whatever you have. Spoon the mix in. Not all the way to the top. Tap it a little so it settles.
Top it if you want—nuts, coconut, chocolate chips. Just press them in. Not too much.
Put the tray in the freezer. Try not to spill. Give it at least an hour. Two is better.
Take them out. Pop them loose. Store in something airtight. Keep in the freezer. They’ll melt if you leave them out.
That’s it. You’re done.
Tips & Tricks
Use silicone molds if you have them. They make your life easier. The bites pop right out, no mess, no scraping. Ice cube trays work too, but you’ll need to line them or deal with the struggle.
Stir longer than you think. That oil and peanut butter won’t mix themselves. Don’t stop when it looks “kind of” blended—go until it’s totally smooth. It makes a difference.
Don’t overfill. They look nicer when you leave a little space at the top. Easier to pop out, too.
Taste before freezing. Once they’re set, it’s too late. Want them sweeter? Fix it before they go in. Don’t pretend you’ll be fine with it. You won’t.
Press toppings in gently. If you’re adding anything on top, do it before the mix hardens and push it in a little so it sticks.
Store in the freezer, not the fridge. These bites melt fast. Keep them cold and eat them straight from the freezer. They’ll hold their shape and taste better.
Batch-friendly. Double it if you want. They keep for weeks. Just don’t forget they’re in there or you’ll find them during a freezer clean-out and feel robbed.
Why It’s Healthy
Honestly? Because it’s not full of garbage.
No weird sugars, mystery ingredients, or empty carbs that make you hungrier an hour later.
There’s peanut butter. Real, plain, creamy. Gives you protein and fat, which is why two bites feel like enough.
There’s coconut oil. Not because it’s trendy—but because it makes the texture work. And it happens to be a decent fat, too.
You’ve got cocoa powder. Unsweetened. Strong flavor, not sweet junk. If you want to add a little sweetener, you can. If you don’t, it still works.
There’s no baking. No flour. Nothing that turns into a regret ten minutes after you eat it.
It tastes good. It’s simple. You don’t feel awful after. That’s enough.
You Might Also Like
If you’re into easy, satisfying recipes that don’t waste your time (or your ingredients), here are a few more you’ll probably want to try next:
- Garlic Parmesan Pork Chops with Cheesy Scalloped Potatoes
Crispy, savory, and totally worth turning the oven on for. The scalloped potatoes? Comfort food done right. - Coconut Lime Slim Soda
Light, fizzy, and weirdly refreshing. A great drink to balance out rich bites like these. - Keto Ham and Cheese Breakfast Bake
Prep it once, eat it all week. This one’s solid for anyone trying to stay low-carb without repeating eggs every day. - Creamy Jalapeño Chicken Wrapped in Bacon
Spicy, creamy, salty—this one’s a hit. Great for dinner or meal prep if you’re into bold flavors. - Blissful Keto Chocolate Covered Berry Skewers
Cold, sweet, and super easy. If the freezer bites are your snack, these are your dessert-for-guests option.
Frequently Asked Questions
You can, but the texture will be different. Smooth blends better and gives you that soft bite. Crunchy works if you don’t mind it being a little more… rustic.
Yes, if you want them to stay solid at freezer temp. Other oils won’t firm up the same way. Butter works, but it’ll change the flavor and feel.
Use a powdered sweetener—like erythritol, monk fruit blend, or allulose. Granulated ones don’t dissolve well and can make the bites gritty. You can skip it entirely if you’re fine with a more bitter chocolate taste.
Definitely. Just line a small baking dish or tray with parchment, pour the mixture in, freeze it, and cut into squares once firm. Molds just make portioning cleaner.
Up to a month, easily—maybe longer if you store them in an airtight container and keep them cold. But they probably won’t last that long if you like peanut butter and have minimal self-control.
Yes. These are freezer bites. They’ll start softening within minutes at room temp. Eat them cold, or prepare for chocolatey fingers.
Chocolate Peanut Butter Freezer Bites
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 12 bites (depending on mold size)
- Category: Snacks
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Description
A simple, no-bake recipe for rich, creamy chocolate peanut butter bites. Freezer-friendly, low-carb, and perfect for healthy snacking year-round.
Ingredients
- 1 cup smooth, unsweetened peanut butter
- 1/2 cup coconut oil, melted
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons powdered sweetener (optional)
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
Optional Add-ins:
- Chopped nuts
- Shredded coconut
- Mini dark chocolate chips
- Chia or flax seeds
Instructions
- In a mixing bowl, combine peanut butter and melted coconut oil. Stir until smooth.
- Add cocoa powder, sweetener (if using), vanilla, and salt. Mix until well blended.
- Taste and adjust sweetness if needed.
- Spoon mixture into silicone molds or a parchment-lined tray.
- Add toppings, pressing gently into the surface.
- Freeze for 1–2 hours or until firm.
- Remove from molds and store in an airtight container in the freezer.
Notes
- These bites melt quickly, so enjoy them straight from the freezer.
- They’re customizable—swap peanut butter for almond butter, or top with crushed pecans for extra texture.
Nutrition
- Serving Size: 1 bite (approx. 25g)
- Calories: 145 kcal
- Sugar: 1g
- Sodium: 40 mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: chocolate peanut butter bites, no-bake snacks, freezer bites, low carb dessert, healthy peanut butter treats
Save This Recipe for Later
Don’t let a good snack idea slip away. Keep this one handy for the next time you need something sweet, simple, and straight from the freezer.
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