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.
* I used a monk fruit sweetened maple syrup. You can use pure maple syrup or agave nectar, if not keto.** Start with 1 tablespoon and add more as needed. 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.