Go Back Email Link
Pin Recipe
Close-up of 3 peppermint chocolate protein balls coated in white chocolate and sprinkled with crushed peppermint candies stacked on top of each other with bites taken out of the top 2.

Chocolate Peppermint Protein Balls (Refined Sugar-Free, No Bake, High Protein, Vegan)

No-bake chocolate peppermint protein balls made with Medjool dates, almond butter, cocoa and chocolate protein powder. Dip them in white baking chips and finish with crushed candy canes for a Christmas snack you can make ahead.
Prep Time 10 minutes
Cook Time 0 minutes
Chilling Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Serving Size 14 Protein Balls
Calories: 180kcal

Equipment

  • 1 Baking Sheet
  • 1 Parchment Paper
  • 1 Bowl to melt chocolate
  • 1 Fork to dip
  • Measuring spoons & bowls
  • 1 Food Processor or High Speed Blender

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.
    11x15 pan lined with parchment paper

Step 2: Blend the base

  • In a food processor, blend the dates, almond butter and honey or maple syrup until sticky and the dates are finely broken down. Scrape the bowl as needed.
    1 cup Medjool dates, ½ cup almond butter, 2 tbsp honey
    dates, nut butter, and honey or maple syrupblended together in a food processor for peppermint protein balls.

Step 3: Add the dry ingredients

  • Add the protein powder, oats, cocoa powder and peppermint extract. Process into a thick dough that holds together when pressed. If crumbly, add water 1 teaspoon at a time, up to 1–2 tablespoons as needed.
    2 scoops chocolate protein powder, ¼ cup gluten-free rolled oats, 2 tbsp cocoa powder, 1 tsp peppermint extract
    Blending protein powder, oats (or almond flour), cocoa powder, peppermint extract in a food processor to make chocolate peppermint energy balls.

Step 4: Roll into balls

  • Divide into 14 equal portions and roll into balls. For consistent sizes, weigh the dough and divide the weight by 14. Place on the lined tray and refrigerate for 20 minutes.
    No-bake peppermint protein balls rolled and ready to chill — smooth and chocolatey texture.

Step 5: Melt chocolate

  • Melt the white baking chips and coconut oil in a clean, dry microwave-safe bowl in 20–30 second intervals, stirring between each, until smooth.
    1 bag white baking chips, 1 tsp coconut oil
    Dipping chocolate peppermint protein balls into melted white chocolate coating.

Step 6: Decorate and chill

  • Use two forks to dip each chilled ball. Let excess coating drip off, return to the tray and sprinkle with crushed candy canes before the coating sets. Refrigerate for about 1 hour, or until the coating is firm.
    Crushed peppermint candies
    Decorating healthy chocolate peppermint protein balls with crushed peppermint candies.

Video

Notes

  • Dry dates: Soak in warm water for 5–10 minutes, drain and pat dry before blending. Soaking adds to the listed prep time.
  • Protein powder: Weigh 60g instead of relying on the scoop supplied with your brand. Add water gradually because powders absorb moisture differently.
  • Other nut butters and flours: Smooth cashew butter can replace the almond butter. You can also use ¼ cup almond flour in place of the oats for a different texture. Almond flour is not suitable for the nut-free option.
  • Vegan and gluten-free options: Use maple syrup, vegan protein powder, vegan baking chips and suitable candy canes for vegan. Use certified gluten-free oats and check all other ingredient labels for gluten-free.
  • Storage: Refrigerate airtight for up to 10 days. Freeze for up to 3 months for best quality and thaw overnight in the fridge. If freezing ahead, leave off the candy canes and attach them with a little melted coating after thawing.

Macros per ball, based on 14 servings

  • Calories: 180 kcal
  • Protein: 6g
  • Fat: 9g
  • Carbs: 24g
  • Fiber: 3g
  • Sugar: 13g
(Macros will vary slightly depending on your protein powder and chocolate.)