Chocolate Peppermint Protein Balls
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These chocolate peppermint protein balls taste like fudgy peppermint brownies but in no-bake form. They’ve got a chewy date and cacao base coated in rich chocolate and topped with crushed candy canes. You’ll want to keep a batch in your fridge all season!
I usually do a full cookie week this time of year, but this season I thought it would be fun to mix things up and share a few holiday-inspired protein ball recipes instead. First up: these chocolate peppermint protein balls.
The base is inspired by the viral salted chocolate protein balls, but this version gets a festive twist with peppermint extract and a crushed candy cane topping. They legit taste like a fudgy chocolate peppermint brownie, and I can’t wait for you to try them!
Table of Contents
Chocolate Peppermint Protein Balls
Why You Need to Try These Chocolate Peppermint Balls
- Festive and fun: They’ve got that classic chocolate peppermint holiday vibe!
- Protein-packed: Made with dates, cacao and protein powder for a satisfying little boost. Each bite has 4 grams of protein.
- No-bake and easy: Everything comes together in minutes in the food processor.
- Naturally sweetened: Medjool dates and a touch of maple syrup keep them sweet without refined sugar.
- Great for gifting: They look adorable and hold up well in the fridge or freezer, making them an awesome homemade holiday treat to share.
Ingredients Needed
- medjool dates – naturally sweeten the balls and help everything stick together.
- oat flour – adds structure and balances the fudgy texture. You can make homemade oat flour by blending rolled oats until fine.
- cacao powder – gives a rich, deep chocolate flavor.
- chocolate protein powder – amps up the chocolate flavor and adds a protein boost to make these more satisfying. I used Equip Prime Protein, but any chocolate protein works.
- maple syrup – a small amount helps everything stick together and balances the chocolate with a little extra sweetness.
- nut butter – gives the dough richness and creaminess. Cashew butter keeps the flavor more neutral, while almond butter adds a light nutty taste.
- peppermint extract – for that classic, festive peppermint flavor.
- dark chocolate chips – melted for the smooth chocolate coating.
- coconut oil – helps thin the chocolate so it coats easily.
- crushed candy canes – for a fun, festive topping.
Customize This Recipe
- Try a white chocolate coating: For a fun twist, dip the balls in melted white chocolate instead of dark. Sprinkle with crushed candy canes or a dusting of cacao powder to finish.
- Roll them in something else: Want to keep things simple? Skip the chocolate dip and roll the balls in cacao powder, coconut, hemp seeds, crushed nuts or crushed candy canes.
How to Make Chocolate Peppermint Protein Balls
Step 1: Add the dates, oat flour, cacao powder, protein powder, maple syrup, nut butter, peppermint extract and sea salt to a food processor. Process until a thick, sticky dough forms. If it feels dry, pulse in a splash of water.
Step 2: Scoop the mixture and roll into evenly sized balls with your hands. Set them on a parchment-lined plate or tray.
Step 3: Warm the chocolate chips and coconut oil in the microwave in short intervals until smooth and glossy. Stir in peppermint extract.
Step 4: Dip each ball into the melted chocolate, let the excess drip off and place back on the parchment. Add crushed candy canes on top, then refrigerate until the chocolate sets.
Brittany’s Recipe Tips
- Use soft medjool dates: If your dates feel dry or firm, soak them in warm water for 5–10 minutes before blending. This helps the mixture come together smoothly.
- Adjust the peppermint: Start with the lower amount of extract and add more to taste. A little goes a long way!
- Chill the dough if needed: If the mixture feels too soft to roll, pop it in the fridge for 10–15 minutes to firm up.
- Work quickly with the coating: Once your chocolate is melted, coat and top with crushed candy canes or flaky salt right away. The toppings won’t stick if the chocolate starts to harden.
How to Store
- In the fridge: Store the protein balls in an airtight container for up to 1 week. The chocolate coating stays firm and the texture stays perfectly fudgy.
- In the freezer: Freeze in a sealed container for up to 3 months. Let them sit at room temperature for a few minutes before enjoying.
- Layering tip: If stacking, add parchment between layers so the chocolate coating doesn’t stick.
More Festive Treats to Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Chocolate Peppermint Protein Balls
Ingredients
- 1 ½ cups (275g) medjool dates, pitted (about 16–18 dates)
- 3 Tablespoons oat flour
- 3 Tablespoons cacao powder
- 1 scoop (25g) chocolate protein powder, I used Equip Prime Protein Powder
- 2 Tablespoons maple syrup
- 2 Tablespoons almond or cashew butter
- ½ teaspoon sea salt
- ¼ teaspoon peppermint extract, start with ½ tsp if you want a stronger flavor
Chocolate Coating
- ½ cup dark chocolate chips, I used lily’s chocolate chips
- 1 teaspoon coconut oil
- ⅛ teaspoon peppermint extract
- Crushed candy canes or flaky sea salt, for topping
Instructions
- Add the dates, oat flour, cacao powder, protein powder, maple syrup, nut butter, sea salt and peppermint extract to a food processor. Blend until a sticky dough forms, scraping down the sides as needed. If it’s too dry, add 1–2 teaspoons of water and blend again.
- Scoop and roll the dough into 12–14 balls. Place them on a parchment-lined plate or baking sheet.
- In a microwave-safe bowl, melt the dark chocolate chips and coconut oil in 30-second intervals, stirring between each until smooth. Stir in peppermint extract if desired.
- Dip each ball into the melted chocolate, letting the excess drip off. Place back on parchment.
- Immediately sprinkle with crushed candy cane pieces or flaky sea salt.
- Chill in the fridge or freezer for 10–15 minutes, until the coating is firm.
Notes
- Start with the lower amount of peppermint extract and add more to taste. It can get strong quickly.
- If your dates are firm or dry, soak them in warm water for 5–10 minutes to soften before blending. This helps the dough come together easily.
- Storage: Once set, store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. Let them sit at room temperature for a few minutes before enjoying.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
Like This Recipe? Rate & Comment Below!
OMG these are SO good!!! I’m obsessed. They legit taste like a brownie. I love how you don’t need to turn on your oven and they’re so easy to whip up.
What can I substitute for the protein powder. Not a fan. Thank you.
Hi Sue – You can replace the protein powder with oat flour or even a touch more cacao powder, you may just need a small extra spoonful to get the right texture. Thanks for reaching out with the question.