The ultimate easy chocolate peanut butter footballs made with only a few simple ingredients. You can always make these are regular shaped Reese’s cup style but how could you resist in perfect timing for the Super Bowl? They are made with all gluten free and vegan ingredients and are lower in sugar.
This post may contain affiliate links.
How fun are these!? I made these chocolate peanut butter footballs for last year’s Super Bowl and they were a hit. Even if there is no Super Bowl or football game going on, these are perfect to make. The football shape is always a fun idea but you could easily shape them into balls, Easter eggs, hearts or make into Reese’s cups! They only require a few ingredients and take less than 30 minutes from start to finish so it is always a good time. I added a bonus crunch to the peanut butter mixture using crushed gluten free pretzels, which added an amazing salty component.
SO… what will you need to make these chocolate peanut butter footballs?
- Natural Peanut Butter
- Maple Syrup
- Coconut Flour
- Dark Chocolate
- Coconut Oil
- White Icing
- Optional: Gluten Free Pretzels
How to Shape the Footballs:
- Take about 1.5 tablespoon of the peanut butter pretzel mixture
- With your hands, roll into a ball
- Next, flatten into a disc and then pinch the left and the right side
- Place down on the lined tray and fix the shape from there
- And remember, imperfect is always okay!
Which kind of chocolate should you use?
There are so many different types of chocolate you could use here but these are my absolute favorite and I would highly recommend!
Can I make any substitutions or add more ingredients?
- Peanut Butter: absolutely can replace with any other natural nut or seed butter. The taste will differ and you may need more or less coconut flour, depending on the consistency of the nut/seed butter. The nut/seed butter should be slightly runny but not liquid
- Maple Syrup: you can replace with honey or any other liquid sugar. If you don’t want a sweeter treat, you can remove completely and you can also add for more sweetness
- Coconut Flour: I have not tested any other flours, but you could try protein powder or oat flour. You may need a bit more.
- Dark Chocolate: If you want a richer treat, you can use milk or white chocolate. I prefer dark and use dairy free.
- Coconut Oil: This is purely to help melt the dark chocolate. If you use the double broiler method, you could remove the coconut oil but this process will take longer.
Need more chocolate recipes? Check these out!
- Chocolate Drizzled Protein Balls
- Chocolate Dipped Peanut Butter Banana Pretzels
- Pumpkin Protein Peanut Butter Cups
Don’t forget to pin this recipe to save for later:
Shop this post:
Shop my favorites: HERE!
Chocolate Peanut Butter Footballs
- Sheet Pan
- 1 cup natural peanut butter unsalted
- 3 tbsp maple syrup substitute honey
- 3 tbsp coconut flour
- 1/2 cup gluten free pretzels optional; crushed
- 3 dark chocolate bars melted
- 1 tsp coconut oil
- white royal icing
- In a mixing bowl, combine natural peanut butter and maple syrup until smooth
- Add in coconut flour 1 tablespoon at a time until the batter begins to form a ball
- Optional: In a bag, crush your pretzels in a very tiny crumbles. Then fold into the peanut butter mixture
- With your hands, take about 1.5 tablespoon of the mixture and form it into a football shape. Place in a tray that is lined with wax paper. Repeat until all the peanut butter mixture is used up and place in the freezer for 15 minutes
- In a microwave safe cup or bowl, add the chocolate bar, broken into pieces, and the coconut oil together and microwave for 1-2 minutes in 30 second intervals. Be careful not to overcook and stir in between each interval.
- Take the footballs out of the freezer and using a fork, dip the football into the melted chocolate, flip over, and make sure it is completely covered. Place back on the sheet and repeat for each football.
- Using a royal icing, pipe one long line and three smaller lines to make the laces of the football. Enjoy! Store in the fridge to make sure the chocolate does not melt. **If you don't have a squeezable bottle, pour the icing into a small ziploc bag, seal the bag and snip a tiny hole in the corner and pipe!