These mint chocolate energy balls are a fabulous no bake snack that is packed with protein and NO added sugar! Ready in just 5 minutes, they are low in carbs but keep you completely satisfied! 2 grams net carbs.
Mint Chocolate Energy Bites
When the holiday season rolls around, I’m one of those suckers who line up at Starbucks for the seasonal drinks. While I AM a fan of the pumpkin spice latte, my absolute favorite is the peppermint mocha.
Now, I am one of the biggest chocolate and peppermint fans. As a kid, I’d always pick the chocolate mint desserts. Ice cream, candy bars, and even those fancy truffles- It was never a surprise which one I’d have my eyes set on.
I too, love this combination when it comes to my snacks. While I already do enjoy peppermint chocolate protein bars, I wanted to use these flavors in energy balls too!
These chocolate mint bliss balls are satisfying, delicious, and stable at room temperature. The texture is soft and chewy, and the peppermint flavor is pleasant, without being overpowering.
I’ve been snacking on them between meals and have found my sugar cravings continually decrease- In fact, I gave a batch to my sister, and now SHE is hooked too!
Ingredients to make mint energy balls
Here are the ingredients you’ll need to make these mint balls. The amount of cocoa powder is on the lower side, so add more if you’d like an even more pronounced chocolate flavor!
- Almond flour– Use blanched almond flour and not almond meal. Almond meal tends to be heavier and gritty, which can affect the texture of these energy balls.
- Coconut flour– Thickens the balls, but also gives them the cakey texture.
- Cocoa powder– Unsweetened cocoa powder. Use a good quality cocoa powder, for the best chocolate flavor.
- Espresso powder– Optional, but add this if you’d like these to taste like a peppermint mocha.
- Granulated sweetener– Either erythritol or monk fruit sweetener can be used.
- Peppermint extract– Gives the balls the peppermint flavor. Do not go overboard with this, as a little goes a VERY long way.
- Chocolate spread– I used homemade Nutella, but any chocolate spread can be used (like chocolate peanut butter or chocolate almond butter).
- Maple syrup OR keto maple syrup– Gives extra sweetness, but gives the balls the softer center.
- Milk of choice– Enough to form the batter into a smooth dough. I used unsweetened almond milk, but any milk can be used.
How do you make mint chocolate energy balls?
Start by mixing together your dry ingredients in a large mixing bowl. Add the chocolate spread, syrup, peppermint extract, and mix until a crumbly texture remains. Next, using a tablespoon, slowly add the milk until a thick batter remains.
Now, line a large plate with parchment paper. Using your hands, form small balls, and place them on the plate. Refrigerate the energy balls for at least 30 minutes, to firm up.
Tips to make the best mint bliss balls
- Do not go overboard with the mint extract! A little goes a VERY long way.
- You want your energy ball dough to be thick and smooth. If it’s too crumbly, continue adding milk until the correct texture is achieved.
- For protein mint chocolate balls, add 1-2 scoops of your favorite protein powder to it.
- If you haven’t made any Nutella or want to use something else, use smooth and creamy drippy peanut butter, almond butter, or tahini.
How to store chocolate mint balls
- To store: These energy balls are best stored in the refrigerator and in a sealable container. The mint balls will keep well for up to 1 month.
- To freeze: Place leftover peppermint balls in a ziplock bag and store in the freezer for up to 6 months.
More energy balls to try
Mint Chocolate Energy Balls
- 1 1/2 cups almond flour blanched
- 1/4 cup coconut flour
- 2 tablespoon cocoa powder
- 1 teaspoon espresso powder Optional
- 2 tablespoon Granulated sweetener of choice
- 1/2 teaspoon peppermint extract
- 1/2 cup homemade "Nutella" Can use any nut or seed butter of choice
- 1/4 cup maple syrup * See notes
- 1 tablespoon milk of choice ** See notes
- In a large mixing bowl, combine your flours, espresso powder, cocoa powder, salt and granulated sweetener and set aside.
- In a microwave safe bowl or stovetop, melt your nut butter with the sticky sweetener. Whisk in the peppermint extract and pour into the dry mixture. Mix very well until fully incorporated.
- If batter is too thick, add a tablespoon of milk of choice, until a thick batter is formed. If batter is too thin, add a dash more flour until a thick batter is formed. Using your hands, form into bite sized balls and place on a lined plate.
- Refrigerate for at least 30 minutes, to firm up.
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