The best mix of peppermint and chocolate we all need this holiday season! Gluten-free, dairy-free, and refined sugar-free!
Prep Time 10 minutes
Total Time 10 minutes
Servings 8-10 balls
Author Danielle Harms
Ingredients
6 de-pitted medjool dates
2 tbsp. almond butter (any nut butter will work, if allergic to nuts use sunflower butter)
1 tbsp. maple syrup
2 tbsp. cacao powder
1 scoop chocolate protein powder (I use four stigmatic's protein powder)
¼ cup oats
1 tsp of peppermint extract (Can find at any grocery store, I got mine off of Thrive Market)
Crack of pink Himalayan salt
Optional crushed candy canes for topping
Instructions
Remove pits from dates, cut in half and take out pits to remove.
Add dates to water and soak for 30 minutes minimum, up to 4 hours. (this step is optional, it helps with consistency)
Drain water from dates and add to the food processor, blender, or large mixing bowl.
Add wet ingredients (1 tbsp. maple syrup,1 tsp peppermint extract, and 2 tbsp. almond butter)
Mix on low for 2 minutes, until dates are broken up.
Then add the rest of the ingredients and continue to mix so that all ingredients are well blended.
Spoon out mixture and roll into balls using your hands. If the mixture is not sticking together, allowing you to easily roll into balls, add more maple syrup to the mixture and mix.
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