Mint Chocolate Chip Protein Balls

Why Make This Recipe

Mint Chocolate Chip Protein Balls are a delicious and healthy snack option. They’re perfect for anyone looking to boost their protein intake without sacrificing taste. These protein balls are easy to make, and they offer a delightful mix of minty freshness and rich chocolate flavor. Plus, they are great for active individuals who need a quick energy boost!

How to Make Mint Chocolate Chip Protein Balls

Ingredients

  • 1 cup almond butter
  • 1/2 cup protein powder (chocolate or vanilla)
  • 1/4 cup honey or maple syrup
  • 1/2 cup rolled oats
  • 1/2 cup dark chocolate chips
  • 1/4 cup chopped fresh mint or 1 teaspoon mint extract
  • Pinch of salt

Directions

  1. In a large bowl, mix together almond butter, protein powder, honey, and salt until smooth.
  2. Fold in rolled oats, chocolate chips, and mint until fully combined.
  3. Roll the mixture into small balls, about 1 inch in diameter.
  4. Place the balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.
  5. Enjoy as a snack or post-workout treat!

How to Serve Mint Chocolate Chip Protein Balls

These protein balls are versatile and can be enjoyed whenever you need a quick energy boost. Serve them as a snack between meals, as a pre- or post-workout bite, or pack them in lunchboxes for a tasty treat. They’re also great for sharing at parties or gatherings!

How to Store Mint Chocolate Chip Protein Balls

To keep your Mint Chocolate Chip Protein Balls fresh, store them in an airtight container in the refrigerator. They can last for up to one week. If you want to store them for longer, you can freeze them. Just place them in a freezer-safe bag or container, and they will keep well for up to three months.

Tips to Make Mint Chocolate Chip Protein Balls

  • Use fresh mint for a vibrant flavor, but if it’s not available, mint extract works just fine.
  • Adjust the sweetness by adding more or less honey or maple syrup according to your preference.
  • Experiment with different types of protein powder, such as vanilla or chocolate, to find your favorite flavor combination.

Variation

You can easily change this recipe by adding different ingredients. Try adding chopped nuts for extra crunch, or use different types of chocolate chips. You could also substitute almond butter with peanut butter for a different taste.

FAQs

  1. Can I use other nut butters?
    Yes, you can use other nut butters like peanut butter or cashew butter instead of almond butter.

  2. Are these protein balls gluten-free?
    Yes, as long as you use gluten-free rolled oats, these protein balls are gluten-free.

  3. How many calories are in each protein ball?
    This can vary based on the size you make them. On average, each ball contains about 100 calories, but it’s best to check your specific ingredients for accuracy.

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mint chocolate chip protein balls 2025 09 25 152342 150x150 1

Mint Chocolate Chip Protein Balls

  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 servings
  • Category: Snack
  • Method: No-Bake
  • Cuisine: American
  • Diet: Gluten-Free, Vegetarian

Description

Delicious and healthy Mint Chocolate Chip Protein Balls made for a quick energy boost, perfect for active individuals.


Ingredients

  • 1 cup almond butter
  • 1/2 cup protein powder (chocolate or vanilla)
  • 1/4 cup honey or maple syrup
  • 1/2 cup rolled oats
  • 1/2 cup dark chocolate chips
  • 1/4 cup chopped fresh mint or 1 teaspoon mint extract
  • Pinch of salt


Instructions

  1. In a large bowl, mix together almond butter, protein powder, honey, and salt until smooth.
  2. Fold in rolled oats, chocolate chips, and mint until fully combined.
  3. Roll the mixture into small balls, about 1 inch in diameter.
  4. Place the balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.
  5. Enjoy as a snack or post-workout treat!

Notes

Store in an airtight container in the refrigerator for up to one week, or freeze for up to three months.

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