Refined sugar-free, paleo dark chocolate mint protein balls packed with healthy fat and fiber. Delicious on-the-go chocolatey snack with a hint of mint!
If you’re a big mint chocolate lover like I am, these mint protein balls are for you! I know a lot of people hate the taste of mint chocolate because it tastes like toothpaste. Uhh NO, I 100000% disagree.
I LOVE mint and chocolate together. Thin Mints are my favorite girl school cookies. Peppermint mochas during the holidays are my jam. Also, Chocolate Frosted Chocolate Peppermint Cookies? I mean c’mon. SO GOOD.
This recipe is very easy to make. All you need are dates, cashews, cocoa powder, peppermint extract, almond milk, chia seeds, and sea salt. That’s it!
This recipe is from 2017. I updated it with a few minor tweaks (less dates!) as well as new photos.
Similar healthy ingredients as my chocolate coffee protein balls but with a hint of mint. YUM. These protein balls are the perfect on-the-go snack and super easy to make!
How To Make Mint Protein Balls
- Add all ingredients to a food processor. Add the dates, cashews, cocoa powder, peppermint extract, almond milk, chia seeds, and sea salt into a food processor. Pulse until a dough-like mixture forms.
- Form the protein balls. Form mixture into twelve 1-inch bites by hand using a cookie scoop. Melt chocolate chips and drizzle over each bite. Refrigerate in an airtight container for 1 week or in an airtight resealable freezer bag in the freezer for up to 3 months.
Hope you love them as much as I do!
Dark Chocolate Mint Protein Balls (Paleo, Refined Sugar-Free)
Ingredients
Instructions
- To a food processor, add the dates, cashews, cocoa powder, peppermint extract, almond milk, chia seeds and sea salt. Pulse until a dough-like mixture forms.
- Form mixture into twelve 1-inch bites by hand using a cookie scoop. Melt chocolate chips and drizzle over each bite. Refrigerate in an airtight container for 1 week or in an airtight resealable freezer bag in the freezer for up to 3 months. Enjoy!
Nutrition
This post was originally published in June 2017. Updated recipe + photos in March 2019.
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Shaquira says
These were good!
Jamie Silva says
Thanks bestie!