Perfect Snack

Do you have a sweet tooth that needs satisfying? We’ve got you covered with our Popped Sorghum Peanut Butter Balls! Filled with delicious, sweet ingredients, these will quickly become a snack staple in your house. Sorghum not only offers a unique flavor but heart healthy whole grains as well. Peanut butter brings in that creamy, delicious flavor and protein. These popped sorghum balls are great to make with the kids, too!

Nutrient Booster: Super Sorghum

Sorghum is great in countless recipes; it’s a versatile and naturally gluten-free whole grain. Sorghum is also packed with protein, iron, vitamin B6, niacin, magnesium and phosphorus. Fiber is another key component in sorghum, which is extremely important for digestive health. Since sorghum is high in potassium and low in sodium, it helps promote healthy blood pressure, too. For more information on the health benefits of sorghum and recipe inspiration, visit the Simply Sorghum website.

A Note on Popped Sorghum

If you don’t have experience with popped sorghum, a test batch would be helpful for you to see how it pops. Pop one tablespoon at a time for test batches. Keep in mind that not all of the grains will pop. A bonus is that you can still eat and use the unpopped sorghum kernels! Store bought popped sorghum can also be used in this recipe. You could make some extra popped sorghum for a quick snack and store the cooled leftovers in an airtight container. The popped sorghum will last for a few days and is delicious with sea salt or nutritional yeast!

Popped Sorghum Peanut Butter Balls

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 28 servings


  • 1/2 cup whole grain sorghum
  • 1/2 teaspoon cinnamon
  • 3/4 cup peanut butter
  • 1 tablespoon peanut flour or peanut powder
  • 1/2 cup mini chocolate chips
  • 1/2 cup chopped salted peanuts
  • 2 ounces 70% dark chocolate
  • 1 tablespoon coconut oil


  • 6-quart stainless steel saucepan with a lid
  • Double boiler
  • 2 tablespoon cookie scooper


  1. Preheat the saucepan over medium heat it is important the saucepan is hot! Your pan is hot and ready to use once you sprinkle a drop of water to see if it sizzles and evaporate.

  2. Place 1/4 cup whole grain sorghum into the preheated pan cover it with a tight-fitting lid. This process takes about 3 minutes. Shake the pan to prevent burning until the sorghum starts popping. Once the popping slows to 6-8 seconds between pops then remove from the heat and pour onto the parchment lined baking sheet to cool. (see note). Repeat this process.

  3. In a bowl add the cinnamon, peanut butter, peanut flour, chocolate chips and peanuts and mix together then in batches add the sorghum to this mixture and mix until well combined. Cover the bowl and place it in the freezer for 10-15 minutes until the batter is not sticky and on the firm side.

  4. While the popped sorghum mixture is in the freezer place water in the bottom of a double boiler over medium heat. Place the coconut oil and dark chocolate on the top of the double boiler stirring occasionally until melted and remove the pan from the heat.

  5. Remove the popped sorghum mixture from the freezer and use a 2 tablespoon scooper to scoop the mixture on the parchment lined baking sheet. Alternatively, you can form the popped sorghum balls with your hands. Spraying your hands with cooking oil can help with the stickiness. 

  6. Transfer the melted chocolate to a zip-top sandwich bag, squeezing the chocolate down towards one of the bottom corners and snip the corner. Drizzle chocolate over each Popped Sorghum Peanut Butter Ball. Refrigerate the Popped Sorghum Peanut Butter Balls for a minimum of 15 minutes, so the chocolate sets, before serving. They can be stored in an airtight container in the refrigerator for several days or in the freezer for a few weeks label and dated. 

Recipe Notes

Nutrient Analysis:
Serving Size: 1 popped sorghum peanut butter ball, Calories: 80, Total Fat: 6g, Saturated Fat: 2g, Cholesterol: 0mg, Sodium: 25mg, Carbohydrates: 6g, Fiber: 1g, Sugar: 2.5g, Protein: 2.5g

We created this recipe for the Sorghum Checkoff. However, we were not compensated for this post.

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