I was a Girl Scout when I was a kid. I sold cookies door to door for many a cold winter. and while all the flavors were pretty amazing, my favorite by far was the “thin mint”—who’s with me there?
Since then, I’ve had a fondness for all things mint-chocolate, (like my smoothie recipe)—especially when mint is fresh in the summer. I was inspired to make these delicious mint chocolate cake balls after coming home from a weekend at my parents house, with a paper-bag full of fresh mint.
Let’s make some cake balls!
Cake balls have become quite the trend at Starbucks. And along with the Girl Scout cookies, I cannot indulge in them because #glutenfree.
If you’re looking for a taste of the cake balls life, but you’re gluten free, vegan, or just want to impress your friends, this recipe is for you.
In addition to all the wonderful things about these balls, they are high in protein—from the walnuts. They are naturally sweetened—with the dates, and contain no gluten, dairy or oil. Finally, these treats are soft, with a perfect cake-like texture, and packed with energy.
With only 8 ingredients, 15 minutes, and a food processor (or blender) your can have these ready in no time! I love popping my mint chocolate cake balls in the freezer and indulging on these hot summer days.
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
For more recipes like this, check out my brownie fat balls, or pumpkin fat balls.
Mint Chocolate Cake Balls
Materials
- 3/4 cups pitted medjool dates packed
- 1/8 cup cacao nibs*
- 3/4 cups raw walnuts
- 1/2 cup oat flour** ensure certified gf for gluten free eaters
- 1/4 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)
Instructions
- 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.
- 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.
- Roll your dough into balls using about a Tbsp. amount of dough.
- If desired, roll your balls in shredded coconut until coated.
- Store cake balls in airtight container in refrigerator for a week or in freezer for a month. (In the summer, these are awesome frozen!)