Mint Chocolate Cake Balls
Prep time
Total time
These mint chocolate cake balls are the perfect summer snack! They are energy-packed with a perfect cake-like texture, gluten free, vegan and easy to make. With only 8 ingredients, 15 minutes, and a food processor (or blender) your can have these ready in no time!
Recipe type: Dessert, Snack
Cuisine: Gluten Free, Vegan
Serves: 12 balls
  • ¾ cups pitted medjool dates, packed
  • ⅛ cup cacao nibs*
  • ¾ cups raw walnuts
  • ½ cup oat flour** (ensure certified gf for gluten free eaters)
  • ¼ cup coconut flour (or use more oat flour)
  • 1 Tbsp fresh mint, packed
  • Pinch sea salt
  • 1 tsp vanilla extract*
  • unsweetened coconut, finely shredded (optional)
  1. In a food processor or blender (I recommend using a food processor), combine pitted dates, cacao nibs, walnuts, oat flour, coconut flour, mint, salt and vanilla.
  2. Blend on high until you achieve a doughy texture and large balls begin to form (see picture). Add up to a Tbsp of water if needed to soften dough.
  3. Roll your dough into balls using about a Tbsp. amount of dough.
  4. If desired, roll your balls in shredded coconut until coated.
  5. Store cake balls in airtight container in refrigerator for a week or in freezer for a month. (In the summer, these are awesome frozen!)
*cacao nibs are simply cacao powder in its whole form. Thus, it is not sweet and quite bitter. Feel free to sub regular bittersweet chocolate chips—though the flavor will change a bit.

**If you do not have oat flour on hand, simply grind oats into a flour using a food processor or blender.

Nutrition Information is a rough estimate of 1 out of 12 cake balls
Nutrition Information
Serving size: 1 ball, of 12 Calories: 150 Fat: 5.5g Saturated fat: .6g Carbohydrates: 23.5g Sugar: 14.6 Sodium: 25mg Fiber: 3.6g Protein: 3.6g Cholesterol: 0mg
Recipe by The Local Sprout at