Peanut Butter Power Balls

Cook’s Notes: A healthier version of the Buckeye that tastes like peanut butter cup filling. Since the peanut butter I used already contained honey, I didn’t add the full 1/4 c (2 oz) called for in the recipe. I just used enough to hold the mixture together. I brought these to a potluck breakfast, and they were very popular.

12 oz jar peanut butter (I used MaraNatha Natural Honey Peanut Spread)
1/4 c honey, any kind (I used desert mesquite, grade A amber)
Optional: 1.5 tsp pure vanilla
1.5 c non-fat dry milk powder (as much as mixture will take)
1/2 c roasted sunflower seeds

Using an electric stand mixer, cream the peanut butter for a few minutes. Beat in the honey and vanilla. Add the milk powder 1/2 c at a time, beating well to thoroughly blend after each addition. Beat in sunflower seeds. You want a mixture that will hold its shape. Roll into walnut-sized (1-inch) balls and serve. Makes 36 balls.

If placing the balls in a container, place a sheet of waxed paper between the layers.

Tip: Use a teaspoon-sized cookie scoop to dish out mixture, and roll mixture into a ball between your palms. The scoop ensures the balls are evenly sized. Wearing food-handling gloves for the rolling keeps your hands from getting sticky.


  • Use raisins or chocolate chips instead of sunflower seeds.
  • Dip in melted chocolate.
  • Dollop these balls with Nutella Dip (blend equal parts hazelnut-cocoa spread and plain yogurt).
  • Roll in graham cracker crumbs and refrigerate (or freeze — balls will thaw by lunchtime).

Sources: Based on recipes from and Crescent Dragonwagon’s book The Passionate Vegetarian