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There’s something about the combination of chocolate and peppermint that just feels right—especially when you need a little pick-me-up that doesn’t involve turning on the oven. These Peppermint Chocolate Energy Bites are my go-to solution for that mid-afternoon slump or when I’m craving something sweet but still want to feel good about what I’m eating. They come together in about 15 minutes, require zero baking, and honestly, they taste like a festive treat you’d pay good money for at a fancy health food store. The texture is wonderfully chewy with little crunchy bits from the cacao nibs, and the peppermint oil gives them such a refreshing, cool finish. I love keeping a batch in the freezer for whenever the mood strikes—they’re perfect for a quick snack, a post-workout bite, or even as a little homemade gift during the holidays. You really can’t go wrong with these.

Why You’ll Love This Peppermint Chocolate Energy Bites

They’re incredibly easy to make. Honestly, if you can press a button on a food processor and roll mixture into balls, you’ve got this. No baking, no fuss, just pure snacking joy in about 15 minutes flat.
The flavor is like a cool, minty chocolate bar—but better. The combination of rich cacao, refreshing peppermint, and a hint of natural sweetness from the dates creates this wonderfully balanced taste that feels both indulgent and light.
They’re perfect for meal prep. These bites freeze beautifully, so you can make a big batch and have a ready-to-go snack for weeks. They’re fantastic for lunchboxes, hiking trips, or just stashing in your desk drawer for emergencies.
You have full control over the texture. Want them extra crunchy? Add more cacao nibs. Prefer them smoother? Process the dates a little longer. It’s your snack, your rules—and they come out perfect every time.

Ingredients & Tools

1 cup (about 180 g) soft Medjool dates, pitted
1 cup (100 g) rolled oats (use gluten-free if needed)
1/4 cup (30 g) almond flour
2 tablespoons cacao powder
1 tablespoon cacao nibs
1 tablespoon chia seeds
1/4 teaspoon fine sea salt
2–3 drops food-grade peppermint essential oil (or 1/2 tsp peppermint extract)
1 tablespoon coconut oil, melted
1–2 tablespoons water, if needed
For rolling (optional): extra cacao powder, crushed candy canes, or shredded coconut

Tools: Food processor, small baking sheet or plate, parchment paper

The quality of your dates really makes a difference here—look for Medjools that are soft and sticky, as they’ll bind everything together beautifully. And that peppermint oil? A little goes a long way, so start with less—you can always add another drop after tasting.

Nutrition (per serving)

Calories: 98 kcal
Protein: 2 g
Fat: 4 g
Carbohydrates: 16 g
Fiber: 3 g

Serves: 12 bites | Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes

Before You Start: Tips & Ingredient Notes

Check your dates. If your Medjool dates are on the drier side, soak them in warm water for 10 minutes first, then drain and pat dry. This will make them much stickier and easier to blend into a smooth paste.
Peppermint potency matters. Essential oils are much stronger than extracts, so if you’re using an oil, start with just 2 drops. You can always add more after a quick taste test, but you can’t take it out once it’s in there!
Don’t skip the salt. It might seem like a tiny amount, but that pinch of salt really makes the chocolate and mint flavors pop. It balances the sweetness and adds a lovely depth you’ll notice right away.
Have your rolling station ready. Before you start processing, get your optional coatings ready on small plates. Once the mixture is done, it’s easiest to roll the balls right away while the mixture is still soft and pliable.

How to Make Peppermint Chocolate Energy Bites

Step 1: First, you’ll want to get your dates ready. If they’re nice and soft, just pop them open and remove the pits. If they feel a little dry or firm, give them a quick soak in warm water for about 10 minutes—this will make them sticky and easier to blend. Drain them well and pat dry with a kitchen towel. You don’t want extra water in the mix, or your bites might be too soft.

Step 2: Add the pitted dates, rolled oats, almond flour, cacao powder, cacao nibs, chia seeds, and salt to your food processor. Pulse everything together about 10–12 times, just until the ingredients start to break down and look crumbly. You’ll notice the dates beginning to chop up and coat the oats—it should look like dark, chunky sand at this point.

Step 3: Now, add the melted coconut oil and peppermint oil (start with 2 drops!). Process everything on high for about 30–45 seconds, stopping to scrape down the sides if needed. The mixture should start clumping together. If it seems too dry and isn’t sticking when you press it between your fingers, add a tablespoon of water and process again for another 15 seconds.

Step 4: Time for a taste test! Pinch a small bit of the mixture and try it. Check the mint level—is it refreshing but not overwhelming? If you want more peppermint, add another drop and pulse a few times to combine. Also check the texture; it should hold together easily when pressed but still have a bit of texture from the oats and nibs.

Step 5: Scoop out about a tablespoon of the mixture at a time. Roll it firmly between your palms to form a smooth, compact ball. If you’re using any coatings, roll each ball in cacao powder, crushed candy canes, or coconut right after shaping. Place the finished bites on a parchment-lined plate or baking sheet.

Step 6: Once all the bites are shaped, pop the tray into the refrigerator for at least 30 minutes to firm up. This step is crucial—it helps them hold their shape and makes the texture perfectly chewy. After that, you can transfer them to an airtight container. They’ll keep in the fridge for up to two weeks, or in the freezer for three months.

Serving Suggestions

Complementary Dishes

A warm cup of chai tea — the spices in chai create a cozy, aromatic pairing that makes the chocolate and mint in the bites taste even more vibrant.
A small bowl of fresh berries — the bright, tart burst from raspberries or strawberries cuts through the richness beautifully and adds a fresh element.
A simple green smoothie — enjoy a bite alongside a spinach and banana smoothie for a balanced, energizing snack that feels like a real treat.

Drinks

Cold brew coffee — the deep, smooth notes of cold brew complement the chocolate and make the peppermint finish feel incredibly refreshing, especially on a warm day.
Peppermint herbal tea — doubling down on the minty flavor creates a cool, soothing experience that’s perfect for relaxing in the evening.
A glass of almond milk — the slight nuttiness of almond milk pairs wonderfully with the almond flour in the bites, making it a simple, satisfying combo.

Something Sweet

Orange segments dipped in dark chocolate — the citrusy zing from the orange plays so well with the mint and chocolate, offering a fancy, fruit-forward end to your snack.
A small square of dark chocolate — if you’re a true chocoholic, a piece of high-cacao dark chocolate alongside your bite amplifies the richness and satisfies any deep chocolate cravings.
Vanilla coconut yogurt — spooning a bite into a dollop of creamy yogurt adds a lovely contrast in temperatures and textures, making it feel like a deconstructed dessert.

Top Mistakes to Avoid

Over-processing the mixture. If you blend it for too long, the oats will break down too much and you’ll lose that nice, chewy texture. Pulse until it just comes together—a few crumbs are totally fine.
Using hard, dry dates. This is the number one reason the mixture won’t stick together. Your dates need to be soft and sticky to act as the natural binder, so don’t skip the soaking step if yours are firm.
Adding too much peppermint oil. It’s incredibly potent, and just one extra drop can make your bites taste like toothpaste. Start with less, taste, and only then decide if you need more.
Skipping the chilling time. I know it’s tempting to eat them right away, but that 30 minutes in the fridge is what transforms them from crumbly mixture to perfect, firm bites. Patience pays off here.

Expert Tips

Tip: For a fun, festive look, roll half the batch in crushed candy canes and the other half in cacao powder. It makes your container look so pretty and gives you two different experiences in one go.
Tip: If your mixture is too sticky to roll easily, pop it in the fridge for 10–15 minutes first. This firms up the coconut oil slightly and makes the dough much easier to handle without sticking to your hands.
Tip: To make these nut-free, replace the almond flour with an equal amount of sunflower seed flour or oat flour. Just make sure everything is processed well so the texture stays consistent.
Tip: For an extra protein boost, add a scoop of your favorite vanilla or chocolate protein powder. You might need to add an extra teaspoon of water or coconut oil to compensate for the dryness.

FAQs

Can I use something other than dates to sweeten these?
You can, but dates work best because they’re sticky and help bind everything. If you want to try a substitute, prunes or dried figs could work, though the flavor will change slightly. For a lower-sugar option, you could try a paste made from soaked raisins, but you may need to add a bit more coconut oil to help it hold together. I’ve found that liquid sweeteners like maple syrup tend to make the mixture too wet, so stick with dried fruits for the right texture.

Why are my energy bites too crumbly and not holding shape?
This usually happens for one of two reasons: your dates weren’t soft and sticky enough, or you didn’t process the mixture long enough for the dates to break down fully. Try adding another teaspoon of melted coconut oil or a tablespoon of water, then process again for 20–30 seconds. If that doesn’t work, your dates might be too dry—next time, be sure to soak them first to reactivate their natural stickiness.

How long do these keep, and what’s the best way to store them?
They’ll stay fresh in an airtight container in the refrigerator for up to two weeks. For longer storage, I highly recommend freezing them—they’ll keep for about three months. You can eat them straight from the freezer; they have a lovely firm, almost fudge-like texture when cold. Just layer them between parchment paper in a freezer-safe container so they don’t stick together.

Can I make these without a food processor?
You can, but it requires a bit more elbow grease! You’ll need to very finely chop the dates with a sharp knife, then mix everything in a bowl, using your hands to really squish and combine the ingredients. It might take a few minutes of kneading to get it to come together, and the texture will be a bit more rustic, but it’s absolutely doable if you don’t mind a little arm workout.

Is there a substitute for cacao nibs?
Absolutely! If you don’t have cacao nibs, you can use mini dark chocolate chips, chopped nuts like almonds or walnuts, or even toasted coconut flakes. The nibs give a nice crunch and bitter chocolate note, but any add-in that provides a bit of texture and complementary flavor will work well here. Just keep the quantity roughly the same so the balance isn’t thrown off.

Peppermint Chocolate Energy Bites

Cost Level $

Category Healthy Holiday Treats

Difficulty Medium

Cuisine American, dessert

Servings 12

Total Time 15 minutes

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Make these easy, no-bake Peppermint Chocolate Energy Bites in 15 minutes for a healthy, energizing snack. Get the simple recipe and enjoy today!

Ingredients

For the energy bites:

1 cup soft Medjool dates (pitted, about 180 g)
1 cup rolled oats (use gluten-free if needed, about 100 g)
1/4 cup almond flour (about 30 g)
2 tablespoons cacao powder
1 tablespoon cacao nibs
1 tablespoon chia seeds
1/4 teaspoon fine sea salt
2–3 drops food-grade peppermint essential oil (or 1/2 tsp peppermint extract)
1 tablespoon coconut oil (melted)
1–2 tablespoons water (if needed)

For rolling (optional):

extra cacao powder
crushed candy canes
shredded coconut

Instructions

01
First, you’ll want to get your dates ready. If they’re nice and soft, just pop them open and remove the pits. If they feel a little dry or firm, give them a quick soak in warm water for about 10 minutes—this will make them sticky and easier to blend. Drain them well and pat dry with a kitchen towel. You don’t want extra water in the mix, or your bites might be too soft.
02
Add the pitted dates, rolled oats, almond flour, cacao powder, cacao nibs, chia seeds, and salt to your food processor. Pulse everything together about 10–12 times, just until the ingredients start to break down and look crumbly. You’ll notice the dates beginning to chop up and coat the oats—it should look like dark, chunky sand at this point.
03
Now, add the melted coconut oil and peppermint oil (start with 2 drops!). Process everything on high for about 30–45 seconds, stopping to scrape down the sides if needed. The mixture should start clumping together. If it seems too dry and isn’t sticking when you press it between your fingers, add a tablespoon of water and process again for another 15 seconds.
04
Time for a taste test! Pinch a small bit of the mixture and try it. Check the mint level—is it refreshing but not overwhelming? If you want more peppermint, add another drop and pulse a few times to combine. Also check the texture; it should hold together easily when pressed but still have a bit of texture from the oats and nibs.
05
Scoop out about a tablespoon of the mixture at a time. Roll it firmly between your palms to form a smooth, compact ball. If you’re using any coatings, roll each ball in cacao powder, crushed candy canes, or coconut right after shaping. Place the finished bites on a parchment-lined plate or baking sheet.
06
Once all the bites are shaped, pop the tray into the refrigerator for at least 30 minutes to firm up. This step is crucial—it helps them hold their shape and makes the texture perfectly chewy. After that, you can transfer them to an airtight container. They’ll keep in the fridge for up to two weeks, or in the freezer for three months.