Mint Chocolate Chip Protein Balls: Easy No-Bake Snack
By Pauline Ortiz
15 min
Prep
15 min
Total
18
Servings
Easy
Level
Medjool dates should be soft and chewy when bought. They serve as a binder in this mint chocolate chip protein ball recipe and add a caramel-like quality to the dough (desired quality). Peppermint extract provides mint flavor, and chocolate chips add spots of chocolate to the dough.
Old-fashioned oats in the batter add texture. Whey and casein products are other good ingredients to add to the batter to make a dough-like consistency.
Start with the wet ingredients. Process the other ingredients in a food processor until they form a dough. Wait until the end to add the chips to avoid overprocessing. A medium mixing bowl works well to avoid overprocessing the chips.
Use a cookie scoop to form even-sized ice cream balls and refrigerate for at least 30 minutes before serving. Line plates or baking sheets with parchment paper to help prevent ice cream balls from sticking.
What makes this special
- Soft Medjool dates add sweetness to the base without refined sugar. They also serve as a binder for the rolled mixture.
- Regular rolled oats produce cold, chewy balls.
- Miniature chocolate chips in the dough keep the mint-flavored dough from forming a large chocolate chunk.
- A small amount of peppermint extract gives the cookies a flavor similar to mint chocolate chip ice cream.
- A little bit of spinach or matcha powder can add a light green tint to the beverage without artificial food coloring.
- Dark chocolate gives the truffle balls more flavor, especially if you wish to use other chocolates.
Ingredients
- •1 cup Medjool dates (pitted)
- •1 cup rolled oats (use certified gluten-free rolled oats if needed)
- •½ cup vanilla protein powder (whey or plant-based)
- •¼ cup mini chocolate chips (use dairy-free chocolate chips for a vegan option)
- •½ tsp peppermint extract
- •2 tbsp water (up to 3 tbsp as needed for consistency)
Instructions
- 1
Add the pitted Medjool dates, rolled oats, vanilla protein powder, and peppermint extract to a food processor.
- 2
Add 2 tablespoons of water and blend until the mixture breaks down and forms a sticky, dough-like ball. If it is dry, add more water one teaspoon at a time.
- 3
Transfer the dough to a bowl and fold in the mini chocolate chips until evenly mixed.
- 4
Use a small cookie scoop or tablespoon to portion the dough, then roll each portion between your hands into a smooth ball.
- 5
Place the balls on a parchment-lined plate or baking sheet and refrigerate for at least 30 minutes to set.
FAQ
Nutrition (per serving)
Calories
85
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
