Mint Chocolate Protein Balls
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These no-bake Mint Chocolate Protein Balls taste like a holiday treat but give you a little protein boost! Made with oats, chocolate protein powder, almond butter, and chopped Andes mints, they come together in about 5 minutes (plus a quick chill), and they're the perfect make-ahead snack for busy holiday weeks.
If you love easy protein snacks, be sure to check out my Lower Calorie Protein Balls or my Pumpkin Protein Balls!
Quick Look: Mint Chocolate Protein Balls
🕒 Total Time: 25 minutes
👥 Servings: 15 balls
📊 Calories: 130 per ball
💪 Protein: 5g per ball
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Why You'll Love This Recipe
- Holiday Flavor, Lighter Treat: Mint and chocolate is a classic holiday combo for a reason! These protein balls taste like a festive treat but are made with wholesome ingredients you can feel good about.
- No-Bake and Ready in Minutes: No oven needed! Just mix, roll, and chill. They're an easy recipe to make with your kids, and they love helping roll the balls (and sneaking a few Andes pieces).
- Perfect for Snacking and Sharing: Keep a batch in the fridge for an afternoon pick-me-up, pack them in lunchboxes, or add them to your holiday cookie tray for a lighter option everyone will love.
Select Ingredients
Chocolate protein powder - Chocolate protein gives these balls a rich chocolate flavor that pairs perfectly with the mint. Every brand absorbs moisture a little differently, so you may need to adjust your honey slightly.
Almond butter - I recommend almond butter over peanut butter here. Peanut butter has a strong flavor that can overpower the mint, while almond butter has a more mild flavor and allows that mint flavor to come through.
Andes baking pieces - Andes Crème de Menthe baking chips are already chopped, which saves time. You can also chop up regular Andes mints. You can usually find them in the baking aisle, especially around the holidays!
Honey - Honey adds sweetness and helps hold everything together. Maple syrup works as a swap.
See the recipe card for full information on ingredients and quantities.
Recipe Tips & Variations
➡️ Use Your Hands - The warmth of your hands helps soften the almond butter and honey, so the dough comes together more easily. If it's still too crumbly, add milk 1 teaspoon at a time.
➡️ Keep Them Chilled - Andes pieces soften at room temperature, so store these in the fridge until you're ready to eat them.
➡️ Make Them Festive - Press a few extra Andes pieces on top of each ball after rolling, or drizzle with melted dark chocolate for a "truffle" look that's perfect for holiday parties.
For another mint chocolate treat, you have to try my Fudgy Peppermint Brownie Cookies! They're one of my family's favorite holiday treats!
How To Make Mint Chocolate Protein Balls
Step 1: In a large bowl, stir together the oats, chocolate protein powder, cocoa powder, and salt until the cocoa is evenly mixed in.
Step 2: Add the almond butter and honey.
Step 3: Use your hands to mix the dough. The warmth of your hands will help bring the dough together.
Step 4: Fold in the chopped Andes mints then roll into evenly sized balls and chill for about 20 minutes. Enjoy!
Recipe FAQs
Yes! Vanilla protein works too. The cocoa powder still gives you a chocolate flavor. Your protein balls will just taste a little less rich.
Store them in an airtight container in the refrigerator for up to 1 week.
You can, but the peanut butter flavor will be stronger and will take away from the mint. Cashew butter is another great option if you want a milder flavor.
Check out my meal planning app Wholesome Meals Made Easy for more easy, healthy recipes your whole crew will actually love. It's like having a dietitian in your back pocket - quick, balanced, and family-approved!
If you tried these Mint Chocolate Protein Balls or any other recipe on my site, please leave a rating and comment below! Thanks for visiting!
Mint Chocolate Protein Balls
Ingredients
- 1 cups old-fashioned rolled oats
- ½ cup chocolate protein powder
- 2 tablespoons unsweetened cocoa powder
- 1 pinch salt
- ½ cups almond butter
- ⅓ cup honey
- ⅓ cup Andes mints chopped or baking chips
Instructions
- Mix the dry ingredients: In a bowl, stir together 1 cups old-fashioned rolled oats, 0.5 cups chocolate protein powder, 2 tablespoons unsweetened cocoa powder and 1 pinch salt.
- Add the wet ingredients: Add 0.5 cups almond butter and 0.3 cups honey.
- Mix by hand: Use your hands to work the dough until it comes together. The warmth softens the nut butter and honey to bring it together, however, if it still feels too dry, add 1 tablespoon of milk to help it come together.
- Fold in the mints: Fold in 0.3 cups Andes mints, chopped (about 10 mints), saving a few pieces to press onto the tops if you like.
- Roll and store: Roll into about 15 balls, roughly 1 tablespoon each. Refrigerate for about 20 minutes to firm up then store in the fridge for up to a week.
Notes
- Protein powder: I used chocolate protein powder. Brands vary a lot in sweetness and how much liquid they absorb, so taste the dough before adding all the honey. Vanilla protein works too, but you may want to increase the cocoa powder to 3 tablespoons.
- Texture: if the dough is too dry, add milk 1 teaspoon at a time. If it's too sticky, add a spoonful of oats or protein powder. Mixing with your hands works best, since the warmth helps everything come together.
- Mint flavor: the Andes add plenty of mint for most people. For a stronger flavor, add peppermint extract a drop at a time, because a little goes a long way.
- Gluten-free: use certified gluten-free oats.
- Storage: keep in an airtight container in the fridge for up to 1 week. The Andes soften at room temperature, so serve them chilled.
- Nutrition: nutrition information is an estimate and will vary based on the specific brands and ingredients you use.
I’ve made two batches of these this week and my family eats them so fast! They’re a new favorite, healthier sweet treat for sure!