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Mint Chocolate Chip Protein Balls Recipe

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4.2 from 24 reviews

  • Author: Emma
  • Total Time: 15 minutes
  • Yield: 20 servings 1x
  • Diet: Low Fat

Description

Delicious and easy-to-make Mint Chocolate Chip Protein Balls that are perfect for a healthy snack. They combine creamy cashews, vanilla protein powder, and a refreshing peppermint flavor, coated with a vibrant green candy melt chocolate layer topped with mini chocolate chips. These no-bake protein bites are great for on-the-go energy boosts and can be stored in the fridge or freezer for convenience.

Ingredients

Scale

Protein Ball Base

  • 1.5 cups raw cashews (or almonds)
  • 0.5 cup vanilla protein powder
  • 0.33 cup honey (or maple syrup)
  • 2 tbsp coconut oil (melted)
  • 0.5 tsp peppermint extract (start with less and adjust to taste)
  • 0.5 tsp vanilla extract
  • 0.125 tsp salt (pinch)
  • 0.5 cup mini chocolate chips (plus extra for topping)

Coating

  • 10 oz green candy melts (or white chocolate)
  • 1 tbsp coconut oil (for thinning)
  • green food coloring (if using white chocolate)

Instructions

  1. Blend Cashews: Add the raw cashews to a food processor and blend until they become a fine meal, approximately 1 minute.
  2. Add Base Ingredients: Incorporate the vanilla protein powder, honey (or maple syrup), melted coconut oil, peppermint extract, vanilla extract, and salt into the food processor. Process the mixture until a sticky dough forms.
  3. Fold Chips: Transfer the dough to a mixing bowl and gently fold in the mini chocolate chips, evenly distributing them throughout the mixture.
  4. Roll Balls: Scoop out the mixture and roll it into 1-inch balls. Place the balls on a parchment-lined baking sheet.
  5. Freeze: Freeze the protein balls for 15 to 20 minutes until firm.
  6. Melt Coating: While the balls are freezing, melt the green candy melts with coconut oil in short intervals of 20 seconds, stirring frequently until smooth. If using white chocolate, add green food coloring to achieve the desired color.
  7. Dip Balls: Using a fork, dip each frozen protein ball into the melted chocolate coating. Allow the excess coating to drip off before placing the balls back on the parchment-lined sheet.
  8. Top: Immediately sprinkle extra mini chocolate chips on top of each coated ball before the chocolate sets.
  9. Set: Refrigerate the coated balls for 10 minutes until the chocolate hardens completely.
  10. Store: Store the protein balls in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months.

Notes

  • You can substitute raw cashews with almonds for a slightly different flavor and texture.
  • If you prefer a vegan option, use maple syrup instead of honey.
  • Adjust peppermint extract to taste, as it can be quite strong.
  • Use green food coloring only if you want a bright green coating and are using white chocolate melts.
  • These protein balls are best kept refrigerated or frozen to maintain their shape and freshness.
  • For added crunch, try rolling balls in crushed nuts or shredded coconut before freezing.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Snack
  • Method: No-Cook
  • Cuisine: American

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Find it online: https://therecipeshome.com/mint-chocolate-chip-protein-balls-recipe/