Mint Chocolate Energy Balls

These no-bake Mint Chocolate Energy Balls combine dates, oats, cashews, cocoa and peppermint for a rich, fudgy snack that's naturally sweetened and easy to prepare.

Whip up a batch of mint chocolate energy balls using seven simple ingredients. These fudgy, refreshing bites are great for snacking, breakfast, and making ahead.

There's something particularly satisfying about combining chocolate and peppermint (like in Chocolate Peppermint Cookies!). The cocoa gives these bliss balls a deep, slightly bitter chocolate flavour, while the peppermint cuts through the sweetness of the dates and maple syrup. The result is rich without feeling overly sugary.

What I particularly like about this recipe is that it doesn't rely on melted chocolate, butter or coconut oil to hold everything together. Instead, the dates provide the sticky base, the cashews add richness, and the oats absorb some of the moisture to create a mixture that's easy to shape.

The texture is somewhere between a soft chocolate truffle and a chewy oat bar. They're not completely smooth because the oats and cashews retain a little texture, but that makes them more satisfying to eat.

You only need a food processor, a mixing bowl and a small cookie scoop or tablespoon. There's no oven to preheat, and the actual preparation takes around 15 minutes, provided your dates are soft enough.

One thing worth knowing before starting is that dates vary considerably in moisture. Some are wonderfully soft straight from the packet, while others are quite firm. If yours feel dry, soaking them briefly makes a noticeable difference to how easily the mixture comes together.

I also recommend being careful with the peppermint extract. Half a teaspoon gives a noticeable mint flavour, but different brands vary in strength. You don't want too much, just a subtle hint of mint.

These mint chocolate energy balls are particularly useful when you want a homemade snack that can be prepared in advance. I like having them ready for busy afternoons or after school snacks, but they're equally good as a small sweet bite with coffee after dinner.

If you love protein balls, be sure to try Coconut Almond Energy Balls, Banana Bread Energy Balls or Chocolate Brownie Energy Balls.

Jump to:

• Why You'll Love This Recipe
• Dates
• Ingredients
• How to Make Mint Chocolate Energy Balls
• Serving Suggestions
• More Energy Ball Recipes
• Storage
• Recipe tips
• FAQs
• 📖 Recipe
• 💬 Comments

Why You'll Love This Recipe

• No baking required. Everything comes together in a food processor, making this convenient when you don't want to switch on the oven.
• Simple pantry ingredients. Dates, oats, nuts and cocoa are easy to keep on hand.
• Naturally sweetened. The dates and maple syrup provide sweetness without needing granulated sugar.
• Easy to portion. A small cookie scoop helps make 16 evenly sized snacks.
• Suitable for making ahead. The balls firm up in the fridge and are easy to grab when needed.
• Adaptable. You can change the nuts, add seeds or adjust the peppermint to suit your taste.
• A satisfying texture. The combination of chewy dates, oats and cashews makes these more substantial than an ordinary chocolate sweet.

Dates

Dates are the ingredient that makes this recipe work. Their natural stickiness binds the oats, cashews and cocoa together without needing eggs, butter or melted chocolate. As they're processed, they turn into a thick paste that helps the mixture hold its shape.

I prefer soft, pitted Medjool dates when they're available because they're particularly moist and easy to blend. Smaller Deglet Noor dates also work, although they may need soaking first.

If the dates are firm, cover them with warm water for 10 minutes, then drain thoroughly. Leaving too much water on them can make the mixture unnecessarily sticky.

The biggest mistake is assuming that adding lots of extra syrup will fix a dry mixture. Usually, a little more processing or a small splash of water is all that's needed.

Love dates? Be sure to also try Pecan Date Muffins, Date and Walnut Bread or Apple Popsicles with Date Caramel Crumble.

Ingredients

• Dates - These provide sweetness, moisture and the sticky consistency needed to bind everything together. Choose soft, pitted dates and check carefully for any remaining stones before processing.
• Cashews - Cashews add richness and help create a creamy, slightly fudgy texture. I prefer unsalted cashews so I can control the seasoning. Almonds are a useful alternative, although they'll give a firmer, more textured result.
• Oats - Rolled oats provide structure and prevent the mixture from becoming too sticky. Old-fashioned oats work particularly well. Quick oats can also be used, but the finished balls may be slightly softer.
• Cocoa Powder - Unsweetened cocoa gives the energy balls their chocolate flavour. Natural or Dutch-processed cocoa will work, although Dutch-processed cocoa tends to taste a little smoother.
• Maple Syrup - Adds a gentle sweetness and helps moisten the mixture. Use pure maple syrup rather than pancake syrup. Honey works as an alternative if you don't need the recipe to be vegan.
• Peppermint Extract - Gives the energy balls their refreshing mint flavour. Choose food-grade peppermint extract rather than peppermint essential oil, and measure carefully because it's concentrated.
• Sea Salt - A small pinch balances the sweetness and makes the chocolate flavour more pronounced. Fine sea salt distributes most evenly.

See the recipe card for quantities.

How to Make Mint Chocolate Energy Balls

Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.

Check that all the dates are pitted.

If they're firm or dry, place them in a bowl of warm water for 10 minutes, then drain thoroughly. Soft dates blend much more easily and help prevent dry, crumbly patches in the mixture.

Add the dates to a food processor and pulse briefly until they're chopped and beginning to form a sticky mass.

Add the oats, cashews, cocoa powder, maple syrup, peppermint extract and sea salt.

Process until the ingredients form a thick, slightly textured paste.

I usually stop once or twice to scrape down the sides with a spatula. This helps incorporate any dry cocoa or oats that haven't reached the blade.

Pinch a little of mixture between your fingers. It should hold together without crumbling, but it shouldn't feel wet.

If it's too dry, add one tablespoon of water and process again. Avoid adding more liquid until you've checked the texture.

Transfer the mixture to a bowl.

Using a tablespoon or small cookie scoop, divide it into 16 portions.

I find a small cookie scoop particularly helpful because evenly sized balls are easier to store and serve.

Roll each portion gently between your palms until smooth and rounded.

If the mixture sticks to your hands, dampen them lightly with water. You only need a little moisture. Wet hands can make the outside of the balls slippery.

The energy balls can be eaten immediately, but I prefer refrigerating them for 20-30 minutes first. Chilling firms the mixture slightly and gives the oats time to absorb moisture, producing a more cohesive texture.

Serving Suggestions

Although these are designed as snacks, there are plenty of occasions when they fit naturally into a meal or gathering.

• With morning coffee. The chocolate and mint flavours work nicely alongside a strong coffee. Try it with Hawaij Coffee or Pumpkin Spice Latte.
• As an afternoon snack. Pair one or two with fresh fruit for a more varied snack.
• For meal prep. Portion into individual containers for easy weekday snacking.
• On a picnic. Keep them chilled in a cool bag, particularly in warm weather.
• Alongside strawberries. Their freshness balances the rich cocoa.
• On a dessert platter. Arrange with fresh berries and other small sweets.

More Energy Ball Recipes

Storage

Refrigerating - Store the energy balls in an airtight container in the fridge for up to one week.

I prefer placing them in a single layer initially, although you can stack them with parchment paper between layers once chilled.

They become slightly firmer after refrigeration but remain pleasantly chewy.

Freezing - These freeze well for up to three months. Arrange them on a lined tray until firm, then transfer to a freezer-safe container or bag.

Defrost in the fridge before eating. The texture should remain close to the original, although condensation may make the surface slightly damp.

Making Ahead - You can prepare the mixture a day in advance and refrigerate it in a covered container.

If it becomes too firm to roll, leave it at room temperature briefly.

Leftover balls that feel slightly dry after storage can be left out for a few minutes to soften. There's no need to reheat them.

FAQs

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