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Dark Chocolate Peppermint Fat Balls

festively curb those cravings and get some healthy fats!

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by Angela Gallardo in Desserts, Recipes, Sides & Snacks
Chocolate Peppermint Fat Balls. A great paleo, healthy, gluten-free, dairy-free dessert recipe

Chocolate Peppermint Fat Balls. A great paleo, healthy, gluten-free, dairy-free dessert recipeChocolate Peppermint Fat Balls. A great paleo, healthy, gluten-free, dairy-free dessert recipe

The perfect lightly sweet snack to keep your “no” game strong this holiday season.

I’ve carried these around daily since making them before Christmas this year.  Non-Paleo foods are not much of a temptation at this point (aside from kettle corn and tortilla chips, which are both life) but I do still enjoy a good preemptive snack.

Between meals — when those around me were mindlessly consuming more donut scraps and other things that littered the tables of my parents house — I’d munch on one of these.  After meals when I wanted something slightly sweet, same.

I love cacao butter in these for that extra chocoate-y flavor but you can really use any combo of fats you like.  I also used a combo of maca and lucuma because they both pair so well with chocolate but also for the nutritional benefits each provide.

They fat balls are truly satisfying.  Healthy fats, cacao for mood boosting effect, a decent amount of sea salt for naturally-occurring minerals, and peppermint because well, chocolate + peppermint.

Get a printable PDF of the recipe

Dark Chocolate Peppermint Fat Balls

Yields: about 15

1/2 c. raw almonds, soaked 30 minutes

1/2 c. unsweetened coconut flakes or shredded coconut

2 tbsp. hulled hemp seeds

2-4 large soft medjool dates, adjusted to desired sweetness

2 tbsp. ghee or coconut oil

2 tbsp. cacao butter (or more ghee or coconut oil)

1/4 c. cacao powder

2 tbsp. cacao nibs

2 tbsp. maca and/or lucuma powder (optional)

1 tsp. vanilla extract

3/4 tsp. sea salt

6 drops peppermint essential oil OR 1 tsp. peppermint extract (can be adjusted to taste)


  1. Optionally peel the almonds by squeezing the skins off.  (This can be a good step for those who struggle with digesting nuts.) Add the soaked almonds, coconut flakes, hemp seeds, and dates to the bowl of a large food processor.  Process for about 15 seconds to finely grind together.
  2. Melt the ghee and cacao butter together on low heat.  Pour into the food processor and process for about 30 seconds, or until starts to smooth out a bit.
  3. Add the cacao powder, cacao nibs, maca or lucuma (if using), vanilla extract, sea salt, and peppermint essential oil.  Process for 30 seconds, or until the mix gets smooth and sticky.  It should hold together when pinched between your fingers.
  4. Note: if the mixture is not sticking together, it may be due to your climate or freshness of ingredients.  Add 1 teaspoon of water at a time until the mixture is sticky.
  5. Use a cookie scoop to evenly portion out the balls.  Roll them between your hands to round them out and place on a lined sheet pan.
  6. Chill the balls for 30 minutes or until firm enough to bag up.  Store sealed in the refrigerator for up to a month.

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