Description
These chocolate mint protein balls are quick to prepare, naturally satisfying, and made with simple pantry ingredients. They are plant-based, gluten free, nut free, and gently sweetened without dates. The recipe below is written to be easy to follow and flexible, so you can adjust the texture and flavor to suit your preferences.
Ingredients
1/2 cup (50 g) chocolate plant-based protein powder
1/2 cup (45 g) oat flour
1/2 cup (47 g) unsweetened desiccated coconut
8 teaspoons (19 g) raw cacao powder
1/4 cup (60 ml) unsweetened almond milk or water
1/4 cup (60 g) tahini
8 teaspoons (38 g) coconut oil, melted
8 teaspoons (58 g) brown rice syrup
1–3 drops food-grade peppermint oil or peppermint extract (to taste)
Extra desiccated coconut, for coating
Instructions
In a large mixing bowl, add the chocolate protein powder, oat flour, desiccated coconut, and raw cacao powder. Stir well to evenly distribute all dry ingredients and break up any lumps.
Pour in the almond milk, tahini, melted coconut oil, and brown rice syrup. Add the peppermint oil or extract, starting with a small amount. Mix thoroughly until a thick, uniform dough forms. Taste the mixture and adjust the mint flavor if needed.
Divide the mixture evenly into 10 portions. Roll each portion between your hands to form a smooth ball. Place extra coconut on a plate and roll each ball to coat lightly.
Transfer the protein balls to the refrigerator and chill for about 20 minutes, or until they feel firm to the touch. Once set, they are ready to enjoy.
Notes
- Protein powder: Plant-based protein keeps this recipe vegan, but whey or egg white protein powder can also be used. Texture may vary slightly depending on the brand. If using unflavored protein powder, consider adding a little extra cacao powder and sweetener.
- Oat flour: You can make your own by blending rolled oats into a fine flour. For a strictly gluten-free version, use certified gluten-free oats.
- Cacao powder: Regular cocoa powder can be substituted if preferred, though cacao offers a deeper chocolate flavor.
- Tahini: Tahini is used to keep the recipe nut free. If nuts are not an issue, almond butter or cashew butter can be used instead.
- Peppermint flavor: Food-grade peppermint oil is very concentrated. Start with one drop and increase slowly. If using peppermint extract, begin with 1/4 teaspoon and adjust to taste.
- Texture adjustments:
- If the mixture is too dry, add a small splash of milk or water.
-
-
If too sticky, add a little extra oat flour or protein powder.
-
If oily, incorporate more dry ingredients gradually until balanced.
-
- Prep Time: 10 min
- Cook Time: 20 min