Print

Thin Mint Energy Bites Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 11 reviews

These Thin Mint Energy Bites are a delicious and nutritious snack that combine rich chocolate, refreshing peppermint, and wholesome ingredients like almond flour, flaxseed, and hemp seeds. Covered in a smooth chocolate coating with a hint of mint, they make a perfect no-bake treat to boost your energy anytime.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 55 minutes
  • Yield: 24 servings
  • Category: Snack
  • Method: No-Cook
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Bite Base

  • 5 medjool dates, pitted
  • 1 cup crumbled grain-free chocolate wafer cookies, divided (such as Siete Foods Mexican Chocolate Shortbread Cookies)
  • 1½ cups almond flour
  • ¼ cup cocoa powder
  • ¼ cup ground flaxseed
  • ¼ cup hemp seeds
  • 2 teaspoons espresso powder, optional
  • ¼ cup smooth almond butter
  • ¼ cup maple syrup
  • 2 tablespoons coconut oil, melted and cooled
  • 1½ teaspoons peppermint extract
  • Pinch kosher salt

Chocolate Coating

  • ¾ cup semi-sweet chocolate chips
  • ¼ teaspoon peppermint extract
  • 1 tablespoon solid or liquid coconut oil
  • Flaky salt, optional

Instructions

  1. Prepare the Dates: Place the pitted medjool dates in a small bowl and cover them with boiling water. Let them soak and soften for about 10 minutes. Drain the water and set the dates aside for use in the batter.
  2. Combine Dry Ingredients: In a food processor fitted with a blade, add ½ cup of the crumbled chocolate wafer cookies, almond flour, cocoa powder, ground flaxseed, hemp seeds, and optional espresso powder. Pulse for about 5 seconds until well mixed and the cookies are fully combined with the dry ingredients.
  3. Add Wet Ingredients: To the food processor, add the softened dates, almond butter, maple syrup, melted and cooled coconut oil, peppermint extract, and a pinch of kosher salt. Pulse in 10-second intervals, scraping down the sides as needed, until the mixture forms a dough.
  4. Incorporate Remaining Cookies: Add the remaining ½ cup of crumbled chocolate wafer cookies to the dough and pulse for another 10 seconds, just enough to evenly distribute without losing all the cookie texture. The dough should hold together when pressed between your palms.
  5. Form the Bites: Line a half baking sheet or large plate with parchment paper. Use a cookie scoop to portion out 20 to 24 balls, rolling them smoothly between your palms. Place the balls on the lined sheet and refrigerate for 5 minutes to firm up while preparing the chocolate coating.
  6. Melt Chocolate Coating: In a medium, microwave-safe bowl, combine semi-sweet chocolate chips, peppermint extract, and coconut oil. Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.
  7. Coat the Bites: Remove the energy bites from the refrigerator. Using two forks, dip each ball into the melted chocolate, gently rolling to coat completely. Allow excess chocolate to drip off, then place the coated bites back onto the parchment-lined sheet. Optionally, sprinkle with flaky salt for a balanced flavor.
  8. Set the Chocolate: Transfer the coated energy bites to the freezer for 30 minutes to allow the chocolate coating to fully set and harden.

Notes

  • Use grain-free chocolate wafer cookies to keep the recipe gluten-free and paleo-friendly.
  • Espresso powder is optional but enhances the chocolate flavor.
  • Medjool dates should be soft for easy blending; soaking adequately is important.
  • Store energy bites in an airtight container in the refrigerator or freezer for up to two weeks.
  • Flaky salt on top adds a wonderful salty contrast that enhances the mint and chocolate flavors.

Find it online: https://cheftinaskitchen.com/thin-mint-energy-bites-recipe/