These easy Choc Mint Whey Protein Balls are deliciously chewy and gluten free. Made without oats, they are also grain free. Plus, they’re high in protein and don’t contain any artificial sweeteners or sugar alcohols.
The recipe comes together easily with just a bowl and spoon. No food processor is needed. For a little extra treat, they are finished with a drizzle of dark chocolate for some textural contrast when you bite into each ball.
Protein balls with whey protein powder
This protein ball recipe is made with whey protein powder. I use a grass-fed, unflavored whey protein isolate, which provides a high amount of bioavailable protein. However, the recipe should work with most whey protein powders, including whey protein concentrate.
I roll the balls quite small, so each ball has 84 calories and 5.4 grams of protein. I usually eat two balls at a time, which gives 10.8 grams of protein at 168 calories. Not too bad if you want a small snack or something sweet after dinner. You can check out the full nutrition facts under the recipe below.
Protein balls without oats
If you can’t eat oats or if you prefer to keep things grain free, these protein balls without oats are worth a try. Oats are often added to protein ball recipes to help the protein powder blend nicely with the other ingredients. If protein powder is the only dry ingredient, the protein balls often end up too soft or too sticky.
In this oat-free recipe, a small amount of coconut flour is used instead of oats to give the balls structure. It firms the mixture up just enough to create a pliable dough. You only need a small amount, since coconut flour absorbs a lot of liquid when added to recipes.
Ingredients for choc mint whey protein balls
- Whey protein isolate: I use unflavored whey protein isolate, but most whey protein powders should work. If you only have flavored whey protein, a neutral flavor like vanilla or chocolate would be best since we are pairing it with peppermint.
- Almond butter: Look for a natural almond butter that only lists almonds in the ingredient list. If your almond butter contains salt, you can omit the salt in the recipe. Cashew butter would work well as a substitute. For a nut-free option, you could use tahini instead of almond butter.
- Maple syrup: I sweeten the protein balls with pure maple syrup. You can also use brown rice syrup, honey or a sugar-free syrup if you prefer. Just keep in mind that honey has quite a strong flavor if you choose to use it.
- Pure peppermint oil: Peppermint oil provides a mint flavor. Make sure your peppermint oil is suitable for ingestion, meaning that you can eat it. Alternatively, you can also peppermint extract. I explain how to substitute peppermint extract in the notes under the recipe below.
- Raw cacao powder: I use raw cacao powder for added health benefits. However, cocoa powder will work just as well.
- Coconut flour: This gives the balls a chewier and more stable texture. You could use oat flour as a substitute. If using oat flour, keep adding it gradually until the mixture turns into a pliable dough.
- Salt: Adding a pinch of salt enhances the flavor of the balls. If you are using a salted almond butter, I recommend tasting the mixture before adding salt so that you can leave it out if needed.
- Water: Some water is needed to help the whey protein powder dissolve and blend with the other ingredients. You could use milk or nut milk if you prefer, but water works just as well.
- Dark chocolate: To melt and drizzle on top of the protein balls. I like to use dark chocolate with at least 70% cocoa to keep the sugar content down, but any chocolate will work.
More whey protein recipes
- Coffee Whey Protein Balls
- Clean Protein Bars
- Chocolate Whey Protein Bars
- Chewy Choc Chip Oat Protein Bars
For more ideas, check out the Protein Powder Recipes page.
Choc Mint Whey Protein Balls Recipe
Serves
16 balls
Prep time
15 mins
Cook time
20 mins chilling
Ingredients
- 1/2 cup / 120 g almond butter
- 3 tbsp + 1 tsp / 50 ml / 67 g maple syrup
- 3 – 5 drops pure peppermint oil (or peppermint extract to taste, see Note 1)
- 1/2 cup / 50 g unflavoured whey protein isolate (see Note 2)
- 1/3 cup / 39 g raw cacao powder (or cocoa powder)
- 1 tbsp / 7 g coconut flour
- Pinch of fine salt
- 2 tbsp / 30 ml / 30 g water
- 1 oz / 28 g dark chocolate, for drizzle
Method
- Mix the almond butter, maple syrup and peppermint oil or extract in a large mixing bowl until well combined. Add the protein powder, cacao powder, coconut flour and salt and mix until the ingredients start to come together.
- Add the water and continue to mix until you get a dough. You will need to work the mixture quite thoroughly with your spoon. If the mixture gets too wet, add a little extra coconut flour. If it gets too dry, add a little extra water. Taste the mixture, and add more peppermint oil or extract if needed.
- To divide the mixture into 16 portions, press it into one large portion, then split it in half. Split each half into two, then repeat this two more times on each portion to get 16 portions. Roll each portion between the palms of your hands to get smooth balls, placing them on a tray lined with baking paper.
- Melt the dark chocolate in a microwave or using a double boiler. Drizzle the melted chocolate over the protein balls with a teaspoon. Transfer the balls to the fridge for about 20 minutes or until the chocolate drizzle has set.
Notes
- Peppermint oil or extract – If using peppermint oil, make sure it’s pure and edible. I use Obbekjaers Pure Peppermint Oil, which doesn’t have a harsh menthol taste like some brands. I recommend starting with 3 drops, then tasting the final mixture and adding more if needed. Alternatively, you can use peppermint extract, starting with 1/2 teaspoon and adding more if needed to taste.
- Protein powder – Whey protein powder works best in this recipe because its stickiness when mixed with the liquid ingredients helps to hold the balls together. I use unflavored whey protein isolate, but any whey protein powder should work. If you want to use a vegan or plant-based protein powder, check out these Choc Mint Protein Balls.
- Storage – Store the protein balls in an airtight container in the fridge for up to 3 days, or you can freeze them and defrost in the fridge as needed.
Nutrition Facts
- Serving size: 1 ball with 70% cocoa chocolate drizzle
- Energy: 84 Calories / 352 Kilojoules
- Total Fat: 4.5 g
- Saturated Fat: 0.9 g
- Total Carbohydrate: 5.5 g
- Dietary Fiber: 0.1 g
- Sugars: 3.6 g
- Protein: 5.4 g
- Sodium: 23 mg
- Potassium: 60 mg
