These Thin Mint Protein Balls taste like the girl scout cookie we all love, but are packed with good for you ingredients like dates, cashews and chocolate protein powder. Vegan and gluten-free. 

Minty things, even if they’re not green, totally work for St. Patrick’s Day, right? I think so, but if you’re not so convinced you can always make a green salad (I’ve got plenty of those for ya), a green detox smoothie or use sunflower butter to make these flourless zucchini muffins and they’ll turn out green. <– Trust me, it works!

No, but really, you should just make these Thin Mint Protein Balls because they’re pretty amazing.Thin Mint Protein Balls in a white bowl on wood cutting board with fresh mint leaves.

Typically I don’t spend a ton of time in the kitchen on the weekends for work stuff, but this past weekend I was inspired and went a little ball crazy. I made a batch of my sinless samoas, chocolate almond crispy bites, and these thin mint protein balls.

I’m most excited about the thin mint balls because now I finally have a healthy alternative for both of my favorite girl scout cookies.


Two fingers grabbing a Thin Mint Protein Ball in a white bowl on wood cutting board with fresh mint leaves.
These babies start with a base of fresh medjool dates that are processed with raw cashews and chocolate protein powder. There’s peppermint extract to give the balls a minty flavor, but what really makes these balls taste like thin mint cookies is the chocolate crispy rice cereal. It gives them the perfect amount of crispy, cookie crunch.

I’ve been eating these little protein balls as a snack on the daily and they’re so good! Perfect as a pre or post workout snack or an energy booster in the middle of the afternoon. Did you know that peppermint has uplifting, energizing properties? Yup, even just taking a whiff of peppermint can help with anxiety and increase concentration. I have a bottle of peppermint essential oil that I keep on my desk for this very purpose. It’s awesome for helping to ease headaches, too.

Thin Mint Protein Balls in a white bowl on wood cutting board with fresh mint leaves.
I took a sample plate with balls and bites to The Veil on Saturday — some for a surprise party Alyssa hosted for her fiancé and another plate to share with the staff. I went home empty handed so I guess that means they were a hit. I hope you all like these Thin Mint Protein Balls as well.

If you make these thin mint protein balls, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 

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Thin Mint Protein Balls


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 13 1x

Description

These Thin Mint Protein Balls taste like the girl scout cookie we all love, but are packed with good for you ingredients like dates, cashews and chocolate protein powder. Vegan and gluten-free. 


Scale

Ingredients

  • 1 cup (12-13) pitted dates
  • 1/2 cup chocolate crispy rice cereal (I used Koala Crisp)
  • 1/4 cup raw cashews
  • 1 Tablespoon vegan mini chocolate chips (I used Enjoylife)
  • 1/8 teaspoon peppermint extract
  • 3 Tablespoons vegan chocolate protein powder
  • 1/4 teaspoon sea salt
  • 1 teaspoon water

Instructions

  1. Add dates, 1/4 cup crispy rice cereal, protein powder, cashews, chocolate chips, peppermint extract and water into a food processor (affiliate link) and process until combined. A large ball of dough will likely form. Separate the dough, add remaining rice cereal and pulse until just combined. (You want these to be broken up, but not completely crushed into flour.) It’s okay if a few rice cereal pieces fall out of the dough, you can press them in as you roll the dough.
  2. Scoop about 1 Tablespoon of dough at a time and roll into balls. Place balls on parchment paper as you roll them and then place in the fridge until ready to enjoy.

  • Category: Bars and Balls
  • Method: No Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 ball
  • Calories: 99
  • Sugar: 16g
  • Fat: 2g
  • Carbohydrates: 21g
  • Fiber: 2g
  • Protein: 3g

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    25 comments
  1. I made these again because they disappeared quickly. I knew the first time that 1/4 tsp of salt would be too much so I decreased it slightly. Still too much. So this time I used less than an 1/8 tsp and it is just right. I also added a Tbsp of cacao powder each time for more chocolate flavor. Made a coating of bittersweet chocolate melted with a little refined coconut oil and Andes baking chips.

  2. Has anyone tried raw peanuts. My daughter has a tree nut allergy to cashews, almonds, walnuts, pecans. Welcome thoughts.

  3. I made these tonight! I subbed dark chocolate for the vegan chips, but followed the rest of the ingredient list and they are VERY good. They are sweet like something packed with sugar would be and the peppermint adds a nice, subtle, freshness.

    These are very sticky, so be warned. I have seen a similar recipe that adds some kind of flour, but I think adding would dull the flavor a bit.

  4. YUM! omg these sound SO good! i’ve passed by about a billion girl scouts and i want so badly to buy a box of thin mints, but can’t bring myself to do it because i’m trying to eat more healthfully this spring! so thanks for sharing 🙂

  5. I’m new to your blog and am excited to try this as one out! What would you recommend as substitutions for all the nuts used in this recipe?

  6. Wow, these sound soooo good! I can’t wait to try them and I love your website! I have gotten some delicious recipes that have helped me immensely with my diet. Now all we need is the cold weather to pass so I can get out with my dogs for walks around Carytown and such to get me back on track.
    Thank you for all of your hard work with this site!

  7. We have some but allergies in my house, though pecans are safe. I’ve used pecans in place of almonds with success; do you think they’re a good sub for cashews in this??

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