Description
Delicious and nutritious Mint Chocolate Chip Protein Balls, perfect for a quick energy-boosting snack. These no-bake protein balls combine the refreshing flavor of peppermint with rich dark chocolate chips, almond butter, and vanilla protein powder for a satisfying treat that’s easy to make and ideal for on-the-go fueling.
Ingredients
Scale
Dry Ingredients
- 1/2 cup rolled oats (50g)
- 1/4 cup vanilla protein powder (30g)
- 1/4 tsp salt
Wet Ingredients
- 1 cup almond butter (240g)
- 2 tbsp honey (42g)
- 1/4 tsp peppermint extract
- 1–2 tbsp unsweetened almond milk (15-30ml, if needed)
Add-ins
- 1/4 cup mini dark chocolate chips (40g)
Instructions
- Mix Dry Ingredients: In a mixing bowl, combine the rolled oats, vanilla protein powder, and salt. Stir these ingredients thoroughly to ensure an even distribution.
- Prepare Wet Mixture: In a separate bowl, blend together the almond butter, honey, and peppermint extract until the mixture becomes smooth and well combined.
- Combine Wet and Dry: Add the wet mixture to the dry ingredients and mix until the mixture is sticky but moldable, able to hold together well. If the mixture feels too dry, slowly add 1 to 2 tablespoons of unsweetened almond milk to achieve the right consistency.
- Add Chocolate Chips: Gently fold in the mini dark chocolate chips to evenly incorporate them without breaking.
- Form Balls: Using a spoon or your hands, scoop out portions of the mixture and roll them into 12-15 evenly sized balls.
- Chill: Place the protein balls in the refrigerator and chill for at least 30 minutes to firm up before serving.
Notes
- Store protein balls in an airtight container in the refrigerator for up to one week.
- For a vegan option, substitute honey with maple syrup or agave nectar.
- Adjust the peppermint extract quantity to your taste preference; start with 1/4 tsp and add more if desired.
- If the mixture is too wet, add a little extra rolled oats to help it firm up.
- Rolling the balls in shredded coconut or crushed nuts adds extra texture and flavor.
