Mint Chocolate Chip Protein Balls (Paleo, Keto)

These mint chocolate chip protein balls have a chewy mint filling that's filled with mini chocolate chips and encased in a dark chocolate shell. These protein balls are made with almond butter and collagen peptides, flavored with peppermint and lightly sweetened with maple syrup. This recipe is paleo, keto and no bake!

Mint chocolate chip has always been one of my favorite flavors (especially when it comes to ice cream). There's nothing that excites my taste buds quite like the combination of mint and chocolate.

These mint chocolate chip protein balls are a great way to indulge in my favorite combo, while still keeping things healthy.

They have a no bake filling that's made with almond butter and collagen peptides, flavored with peppermint and lightly sweetened with maple syrup. The balls are dipped and drizzled with dark chocolate and topped with a pinch of flaked sea salt for an extra touch of flavor.

Ingredients

These mint chocolate protein balls require just a few simple paleo and keto friendly ingredients. Here's a list of what you'll need:

• almond butter - just dry roasted almonds
• cacao butter - helps with the filling texture. You may swap this with coconut oil or coconut butter, but this will slightly alter the filling texture.
• maple syrup - a liquid sugar free sweetener for keto
• peppermint flavoring - or peppermint extract
• vanilla extract
• collagen peptides - plain, chocolate or vanilla collagen are all great options
• dark chocolate - you'll need mini chocolate chips (I love Pascha 100% mini dark chocolate chips) for the filling and more chocolate for the outer coating.
• coconut oil - thins the chocolate for the outer coating
• flaked sea salt - optional topping

How to Make Mint Chocolate Chip Protein Balls

These keto mint protein balls don't require any baking. Just combine ingredients for the filling, roll into balls, chill and then dip in dark chocolate.

Make the Filling

First, melt the cacao butter. I like to melt mine in a small sauce pan on the stove top, but the microwave will work too.

Next, combine the melted cacao butter, almond butter, maple syrup, peppermint flavoring and vanilla extract in a small mixing bowl.

Mix in the collagen peptides. Stir the batter with a spatula until the mixture starts to thicken. Then, fold the chopped chocolate into the dough.

Roll and Freeze

Using a small cookie scoop, scoop the filling and roll into balls. Place them on a parchment-lined baking sheet or large plate. Freeze the balls for 20 minutes to harden.

Make the Chocolate Coating

Next, melt the dark chocolate. I like to add a little coconut oil to the dark chocolate to make it runnier and easier for dipping.

In a small sauce pan, add the dark chocolate, coconut oil and peppermint flavoring. Place the pan on the stove top and melt over low heat, stirring every so often until the chocolate is fully melted.

Grab the balls from the freezer and dip them in the dark chocolate. I find this easiest to do with a fork. Coat the balls in chocolate, then pick them up with a fork . Let excess chocolate drip back into the pan, then place the protein balls back on a lined baking sheet.

Drizzle the balls with any leftover chocolate and add a pinch of flaked salt on top. The salt adds flavor and a bit of crunch. It also looks nice!

Storage

These mint chocolate chip protein balls are best stored in the fridge or freezer. They will last well in the fridge up to two weeks and up to two months in the freezer. They can also be kept at room temperature for a few hours.

More Paleo Protein Ball Recipes

Looking for more Paleo protein ball recipes? Here are some reader favorites:

• Cookie Dough Protein Balls
• Coconut Protein Balls
• Paleo Banana Protein Balls
• Birthday Cake Energy Bites

Enjoy!

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