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.Ā
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 greenĀ saladĀ (I’ve got plenty of those for ya), aĀ green detox smoothieĀ or use sunflower butter to make these flourless zucchini muffinsĀ 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.
Typically I donāt 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.
These babies start with a base of fresh medjool datesĀ that are processed with raw cashews and chocolate protein powder. Thereās 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.
Iāve been eating these littleĀ protein balls as a snack on the daily and theyāre 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, energizingĀ 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.
I took a sample plate with balls and bites to The Veil on Saturday ā some for a surprise party Alyssa hosted for her fiancĆ© 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.Ā
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PinDescription
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.Ā
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
- 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.) Itās okay if a few rice cereal pieces fall out of the dough, you can press them in as you roll the dough.
- 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.
Nutrition
- Serving Size: 1 ball
- Calories: 99
- Sugar: 16g
- Fat: 2g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 3g
Carrie this fit chick says
March 16, 2017 at 10:03 amHELLO YUMMY! Thin mints are one of my favorite girl scout cookies, along with tagalongs. These look so delicious!
Brittany Mullins says
March 16, 2017 at 10:18 amOhh!! I forgot about tagalongs. I used to love those too! š
Dee Hughes says
March 16, 2017 at 10:22 amWe 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??
Brittany Mullins says
March 16, 2017 at 10:39 amI think pecans will definitely work as a sub for the cashews. Enjoy, Dee!
Kellie says
March 16, 2017 at 10:37 amWow, 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!
Lucy says
March 16, 2017 at 10:42 amI’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?
★★★★★
Izzy | Pinch of delight says
March 16, 2017 at 2:31 pmThese look incredible!!!!!!
Izzy
jordan @ dancing for donuts says
March 16, 2017 at 3:00 pmYUM! 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 š
Casey the College Celiac says
March 16, 2017 at 6:34 pmThin mints were always my fave girl scout cookie, so thanks for giving a healthier, gluten free alternative! YUM!
Meaghan Rae says
March 17, 2017 at 2:50 amHow long will these keep in the fridge? (Assuming I don’t scarf them all in the first hour that is).
★★★★
Brittany Mullins says
March 17, 2017 at 10:59 amThey should last up to a week in the fridge! But I suspect they’ll go fast. š
Hannah says
March 17, 2017 at 2:02 pmIs there a good substitute for the crispy rice cereal?
Brittany Mullins says
March 17, 2017 at 3:38 pmRolled oats should work, but you won’t get the crispy cookie texture.
Nancy says
May 21, 2017 at 1:08 pmHave you ever tried puffed quinoa? I’ve read about making it but haven’t tried yet.
Brittany Mullins says
May 21, 2017 at 9:15 pmI haven’t, but I think that’s an awesome idea! Let me know if you try it. š
Christine @ Run Plant Based says
March 18, 2017 at 11:27 amThese look wonderful, simple and not too sweet. Thanks!
Paola says
March 20, 2017 at 9:08 pmThin mints are my favorite! Definitely will have to try this recipe out. Thanks for sharing!
Jessie says
March 22, 2017 at 9:03 pmI 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.
Charlotte says
December 9, 2018 at 6:56 pmHas anyone tried raw peanuts. My daughter has a tree nut allergy to cashews, almonds, walnuts, pecans. Welcome thoughts.
Brittany Mullins says
December 10, 2018 at 10:29 amI haven’t tried peanuts, but I think they should definitely work! Let me know if you try it. š
Tina says
March 8, 2019 at 11:14 amIs there a nut free substitute for the cashews? We are a nut free house.
Barbara Aquaro says
March 30, 2019 at 6:14 pmI 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.
★★★★★
Brittany Mullins says
March 30, 2019 at 6:20 pmThanks so much for the feedback on the salt, Barbara. So glad you liked them. š