Chocolate Peppermint Protein Balls (Refined Sugar-Free, No Bake, High
Think peppermint bark, but in protein ball form! These Chocolate Peppermint Protein Balls are a healthier, high-protein take on the classic holiday treat with 6g protein per ball. Chocolatey, minty, and refined sugar-free, they’re perfect for gifting, snacking, or keeping stocked in your freezer all season long.
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If you love the combo of chocolate and peppermint, these No-Bake Peppermint Protein Balls are going to be your new favorite holiday treat. They’re rich, minty, chocolatey, and so, sooooo delicious!
They’re made with wholesome ingredients like Medjool dates, nut butter, cocoa, and chocolate protein powder to give you a boost of energy and fill you up. Then they’re dipped in vegan white baking chips. I used the Camino brand for the first time, and honestly they are super delicious and I love that they are an organic Canadian brand made without dairy and free of 14 allergens.
Plus, these protein balls are refined sugar-free, no-bake, and take 10 minutes to prep, so they’re perfect for last-minute holiday snacking, gifting, or rounding out your Christmas cookie tray with some healthier treat options. If you’re looking for more cookie tray inspiration, check out my 9+ Christmas Cookie Tray Ideas + 2 Centerpiece Recipes to make your holiday spread even more delicious.
- High in protein – packed with 6g of protein per ball to keep you full and satisfied.
- Quick & no-bake – made in 10 minutes with simple ingredients you likely already have.
- Refined sugar-free – naturally sweetened with dates and honey (or maple syrup).
- Instant holiday vibes – that peppermint crunch adds the perfect Christmas touch.
For the Base:
- 1 cup Medjool dates (about 8–10, pitted)
- ½ cup natural cashew or almond butter
- 2 scoops chocolate protein powder (60g), plant-based or vegan for dairy-free
- ¼ cup gluten-free oats (or almond flour for grain-free)
- 2 tbsp cocoa powder
- 2 tbsp honey (or maple syrup)
- 1 tsp peppermint extract
For the Coating:
- 1 Bag Camino Vegan White Baking Chips
- 1 tsp coconut
- Crushed peppermint candies (I used 4-5 crushed mini candy canes)
- Baking tray
- Parchment paper
- Forks for dipping balls
Time needed: 1 hour and 20 minutes
- Prep your tray
Line a baking sheet with parchment paper and set aside.
In a food processor, blend the dates, nut butter, and honey or maple syrup until smooth and sticky.
Add the protein powder, oats (or almond flour), cocoa powder and peppermint extract and blend until a thick dough forms.
Scoop and roll into 12-16 bite-sized balls. I used a tablespoon to measure the balls out, and made 14 balls. You could also use a small cookie scoop. Place them on the parchment-lined tray and refrigerate for 20 minutes to firm up.
Melt white baking chips and coconut oil together in 20–30 second increments in the microwave (or use a double boiler) until smooth. Using two forks, dip each ball into the melted chocolate and place them back on the tray. The coating is thin, so if you like a thick coating, do a double dip after you’ve finished doing the initial dip for all of the protein balls.
Before the coating sets, sprinkle each ball with crushed peppermint candies.
- Store your peppermint protein balls in an airtight container in the fridge for up to 1 week.
- To freeze: Place the balls on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months.
- Layer with parchment paper: If you stack them, place parchment between layers to prevent sticking and preserve texture.
- To enjoy, thaw in the fridge overnight or let sit at room temperature for about 10–15 minutes before eating.
- Freezing Tip: Freeze them without the candy cane topping for the best texture — add a little melted chocolate drizzle to stick it on after thawing for extra crunch!
- Grain-free: Replace oats with almond flour to make these protein balls grain free.
- Extra chocolatey: Roll in cocoa powder before coating for a truffle look.
- More Peppermint: Add crushed candy canes into the dough and add 1/2 tsp peppermint extract to the melted baking chips.
- Protein boost: Stir in hemp seeds, chia seeds or a scoop of collagen to the mixture.
- Peppermint Mocha: Add a tsp of espresso powder to the mix and a drizzle of dark chocolate on top of the balls before adding the crushed peppermints.
Leave a review and star rating to let me know what you think.
- Calories: 127 kcal
- Protein: 6g
- Fat: 6.4g
- Carbs: 11g
- Fiber: 1.4g
- Sugar: 5.3g
Note: Macros are approximate and will vary slightly depending on the ingredients used.
Any chocolate protein powder will work. You may need to tweak the liquid slightly depending on your brand and type to get the perfect dough consistency as some can be drier than others.
Can I make these chocolate peppermint protein balls nut-free?Absolutely. Use sunflower seed butter or tahini instead of nut butter.
Can I make these protein balls ahead or time for Christmas gifting?Yes! I recommend doubling or tripling the recipe to make a big batch. To freeze, place the balls on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. If you are putting them in layers, place sheets of parchment paper inbetween each one to avoid sticking. They’ll keep for up to 3 months.
They’re the perfect mix — sweet like dessert but full of protein and nutrients for lasting energy.
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Chocolate Peppermint Protein Balls (Refined Sugar-Free, No Bake, High
Recipe details
- 14 Protein Ball
- Prep time: 10 Minutes Cook time: 0 Minutes Total time: 10 min
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