Chocolate Peppermint Protein Balls (Refined Sugar-Free, No Bake, High Protein, Vegan)
Think peppermint bark, but in protein ball form! These Chocolate Peppermint Protein Balls are a healthier, high-protein take on the classic holiday treat with 6g protein per ball. Chocolatey, minty, and refined sugar-free, they’re perfect for gifting, snacking, or keeping stocked in your freezer all year long.
If you love chocolate-mint treats, these No-Bake Peppermint Protein Balls are going to hit the spot. Rich, minty, and chocolatey, made with wholesome ingredients like Medjool dates, nut butter, cocoa, and chocolate protein powder, then dipped in vegan white chocolate. I used the Camino brand for the first time and honestly loved it — organic, Canadian, dairy-free, and free of 14 allergens.
Plus, these protein balls are refined sugar-free, no-bake, and take 10 minutes to prep, so they’re perfect for last-minute holiday snacking, gifting, or rounding out your Christmas cookie tray with some healthier treat options. If you’re looking for more cookie tray inspiration, check out my 9+ Christmas Cookie Tray Ideas + 2 Centerpiece Recipes to make your holiday spread even more delicious.
Love peppermint? Try my Healthy Peppermint Sugar Cookie Bars next. They’re refined sugar free, gluten free, high in protein and so delicious!
Find all my favourite protein ball flavours in my High Protein No-Bake Energy Ball Roundup.
Why You’ll Love These Chocolate Peppermint Protein Balls
What You’ll Need
Ingredients to Make My No Bake Chocolate Peppermint Protein Balls
For the Base:
For the Coating:
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Recommended Tools
- Baking tray
- Parchment paper
- Forks for dipping balls
How to Make Chocolate Peppermint Protein Balls
Time needed: 1 hour and 20 minutes
- Prep your tray
Line a baking sheet with parchment paper and set aside.
- Blend the base
In a food processor, blend the dates, nut butter, and honey or maple syrup until smooth and sticky.
- Add the dry ingredients
Add the protein powder, oats (or almond flour), cocoa powder and peppermint extract and blend until a thick dough forms.
NOTE: If the mixture looks dry or crumbly, add 1–2 tablespoons of water to help it come together.
- Roll into balls
Scoop and roll into 12-16 bite-sized balls. I used a tablespoon to measure the balls out, and made 14 balls. You could also use a small cookie scoop. Place them on the parchment-lined tray and refrigerate for 20 minutes to firm up.
- Coat in chocolate
Melt white baking chips and coconut oil together in 20–30 second increments in the microwave (or use a double boiler) until smooth. Using two forks, dip each ball into the melted chocolate and place them back on the tray. The coating is thin, so if you like a thick coating, do a double dip after you’ve finished doing the initial dip for all of the protein balls.
- Decorate and chill
Before the coating sets, sprinkle each ball with crushed peppermint candies.
Refrigerate for about 1 hour, or until the chocolate coating has hardened.
Chocolate Peppermint Protein Balls Variations
- Grain-free: Replace oats with almond flour to make these protein balls grain free.
- Extra chocolatey: Roll in cocoa powder before coating for a truffle look.
- More Peppermint: Add crushed candy canes into the dough and add 1/2 tsp peppermint extract to the melted baking chips.
- Protein boost: Stir in hemp seeds, chia seeds or a scoop of collagen to the mixture.
- Peppermint Mocha: Add a tsp of espresso powder to the mix and a drizzle of dark chocolate on top of the balls before adding the crushed peppermints.
I’d love to hear how your baking turned out!
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Macros (per protein ball, based on 14 balls)
- Calories: 127 kcal
- Protein: 6g
- Fat: 6.4g
- Carbs: 11g
- Fiber: 1.4g
- Sugar: 5.3g
Note: Macros are approximate and will vary slightly depending on the ingredients used.
Frequently Asked Questions
Any chocolate protein powder will work. You may need to tweak the liquid slightly depending on your brand and type to get the perfect dough consistency as some can be drier than others.
Absolutely. Use sunflower seed butter or tahini instead of nut butter.
Yes! I recommend doubling or tripling the recipe to make a big batch. To freeze, place the balls on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. If you are putting them in layers, place sheets of parchment paper inbetween each one to avoid sticking. They’ll keep for up to 3 months.
To enjoy, thaw in the fridge overnight or let sit at room temperature for about 10–15 minutes before eating.
Freezing Tip: Freeze them without the candy cane topping for the best texture — add a little melted chocolate drizzle to stick it on after thawing for extra crunch!
They’re the perfect mix — sweet like dessert but full of protein and nutrients for lasting energy.
More Christmas Recipes You’ll Love:
- Irresistible Biscoff Toffee Crack
- Christmas Reindeer Crack Toffee (Easy Saltine Toffee Recipe for Kids)
- Christmas Crack Date Bark (Refined Sugar-Free, Gluten-Free, Dairy-Free)
- Santa Buttercream Frosting Board: A Festive Dessert Board for Your Holiday Gatherings
- Easy Biscoff Puff Pastry Christmas Tree Holiday Dessert Recipe
More Protein/Energy Ball Recipes You’ll Love:
Chocolate Peppermint Protein Balls (Refined Sugar-Free, No Bake, High Protein, Vegan)
Equipment
- 1 Baking Sheet
- 1 Parchment Paper
- 1 Bowl to melt chocolate
- 1 Fork to dip
- Measuring spoons & bowls
Ingredients
Base:
- 1 cup Medjool dates ,about 8–10, pitted
- ½ cup almond butter
- 2 scoops chocolate protein powder ,60g
- ¼ cup gluten-free rolled oats or almond flour for grain-free
- 2 tbsp cocoa powder
- 2 tbsp honey or maple syrup
- 1 tsp peppermint extract
Coating:
- 1 bag white baking chips (I used Camino Brand)
- 1 tsp coconut oil
- Crushed peppermint candies (I used 4-5 mini candy canes)
Instructions
Step 1: Prep your tray
- Line a baking sheet with parchment paper and set aside.
Step 2: Blend the base
- In a food processor, blend the dates, nut butter, and honey or maple syrup until smooth and sticky. This creates your chewy, naturally sweet base.
Step 3: Add the dry ingredients
- Add the protein powder, oats (or almond flour), cocoa powder and peppermint extract and blend until a thick dough forms.NOTE: If the mixture looks dry or crumbly, add 1–2 tablespoons of water to help it come together.
Step 4: Roll into balls
- Scoop and roll into 10 bite-sized balls using your hands or a cookie scoop. Place them on the parchment-lined tray and refrigerate for 20 minutes to firm up.
Step 5: Coat in chocolate
- Melt white chocolate and coconut oil together in 20–30 second increments in the microwave (or use a double boiler) until smooth. Using two forks, dip each ball into the melted chocolate and place them back on the tray.
Step 6: Decorate and chill
- Before the coating sets, sprinkle each ball with crushed peppermint candies. Refrigerate for about 1 hour, or until the chocolate coating has hardened.
Video
Notes
Storage & Freezer Tips
Store your peppermint protein balls in an airtight container in the fridge for up to 1 week. To freeze:Place the balls on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months.
To enjoy, thaw in the fridge overnight or let sit at room temperature for about 10–15 minutes before eating. Freezing Tip: Freeze them without the candy cane topping for the best texture. Add a chocolate drizzle and sprinkle the candy on after thawing for extra crunch!
Macros per ball, based on 14 servings
- Calories: 127 kcal
- Protein: 6g
- Fat: 6.4g
- Carbs: 11g
- Fiber: 1.4g
- Sugar: 5.3g
(Macros will vary slightly depending on your protein powder and chocolate.)