These no-bake peppermint coconut balls are cool, creamy and full of festive peppermint flavor without a trace of flour. Seed butter and melted coconut oil blend silky smooth with vanilla and peppermint extracts before rolling into about 25 bite-sized balls. A short freeze and they are ready to eat.
Craving a sweet treat that’s both incredibly easy and refreshingly delicious? Look no further! These No-Bake Peppermint Coconut Balls are your new best friend. In just 10 minutes, you can whip up these delightful, melt-in-your-mouth bites that are bursting with cool peppermint and rich, creamy flavor. They’re the perfect keto-friendly snack or after-dinner indulgence to keep in your fridge for whenever that sweet tooth strikes!
Ingredients
• 1 1/4 cups or 320g (11.3 oz) seed butter (like sunflower or tahini)
• 1 1/2 cups or 360ml coconut oil, melted
• 1/2 cup or 100g (3.5 oz) granulated or 120ml liquid sweetener
• 2 tsp or 10ml organic vanilla extract
• 1 tsp or 5ml peppermint extract
• 1/4 tsp or 1.5g (0.05 oz) salt
Instructions
1. Preparation
2. Gently melt the coconut oil in a small saucepan over low heat or in the microwave.
3. In a blender or food processor, combine the seed butter, peppermint extract, sweetener, vanilla extract, and salt. Pour in the melted coconut oil.
4. Blend on high until the mixture is completely smooth and creamy, scraping down the sides of the blender as needed.
5. Use a small cookie scoop or a teaspoon to portion the mixture, then roll between your palms to form approximately 25 balls.
6. Place the balls on a baking sheet lined with parchment paper and freeze for at least 30 minutes, or until solid.
7. Store in an airtight container in the refrigerator to maintain firmness.
Nutritional Information
• Nutrition Facts (per serving)
• Servings: 25
• Total Time: 10 minutes
• Calories: 202
• Total Fat: 19g
• Total Carbohydrates: 8g (0.28 oz)
• Dietary Fiber: 1.2g
• Net Carbs: 0.25g (0.01 oz)
• Protein: 2.25g
Pro Tips
• If the mixture is too soft to roll, chill it in the refrigerator for 15-20 minutes to firm up before shaping the balls.
• For an extra festive touch, roll the finished balls in unsweetened shredded coconut or drizzle with melted sugar-free dark chocolate before freezing.
• Powdered or liquid low-carb sweeteners work best for a smooth, grit-free texture. If using granulated, blend a little longer to ensure it fully dissolves.
FAQ
Q: Are these peppermint coconut balls keto-friendly
A: Yes, these No-Bake Peppermint Coconut Balls are perfectly keto-friendly. Each serving contains only 0.25g (0.01 oz) of net carbs, making them an ideal low-carb, high-fat snack or dessert.
Q: What if my mixture is too soft to roll into balls
A: If the mixture is too soft to handle, simply chill it in the refrigerator for 15-20 minutes. This will help it firm up, making it much easier to shape into balls.
Q: How should I store these no-bake balls
A: To maintain their firmness and delicious texture, store the peppermint coconut balls in an airtight container in the refrigerator. They should be frozen for at least 30 minutes initially to set.
Q: What kind of sweetener is best for this recipe
A: For the smoothest, grit-free texture, powdered or liquid low-carb sweeteners are recommended. If you only have a granulated sweetener, be sure to blend the mixture a little longer to ensure it fully dissolves.
Pro Tips
- If the mixture is too soft to roll between your palms, chill it in the refrigerator for 15-20 minutes to firm up before shaping the balls.
- Powdered or liquid low-carb sweeteners give the smoothest, grit-free texture; if you use granulated, blend the mixture a little longer so the sweetener fully dissolves.
- Blend on high and scrape down the sides of the blender as needed until the seed butter, extracts and coconut oil are completely smooth and creamy.
- For an extra festive touch, roll the finished balls in unsweetened shredded coconut or drizzle them with melted sugar-free dark chocolate before freezing.
- Freeze the balls on a parchment-lined sheet for at least 30 minutes until solid, then store them in an airtight container in the refrigerator to maintain firmness.
Frequently Asked Questions
Why does my peppermint ball mixture taste gritty?
The sweetener didn't fully dissolve – powdered or liquid low-carb sweeteners work best here. If you only have granulated, blend the mixture longer until it completely disappears into the smooth base.
How do I store these peppermint coconut balls?
Freeze them for at least 30 minutes until solid, then keep them in an airtight container in the refrigerator so they stay firm and easy to handle.
Which seed butter works best in this recipe?
The recipe calls for 1 1/4 cups of a seed butter like sunflower or tahini, blended with melted coconut oil, vanilla, peppermint extract and a little salt until creamy.
Are these balls keto-friendly?
Each of the 25 balls has 202 calories, 19g fat, 2.25g protein and 8g carbs, so they fit neatly into a low-carb day as a cool peppermint treat.
Recipe card below.
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No-Bake Peppermint Coconut Balls
Ingredients
Method
- Preparation
- Gently melt the coconut oil in a small saucepan over low heat or in the microwave.
- In a blender or food processor, combine the seed butter, peppermint extract, sweetener, vanilla extract, and salt.
- Pour in the melted coconut oil.
- Blend on high until the mixture is completely smooth and creamy, scraping down the sides of the blender as needed.
- Use a small cookie scoop or a teaspoon to portion the mixture, then roll between your palms to form approximately 25 balls.
- Place the balls on a baking sheet lined with parchment paper and freeze for at least 30 minutes, or until solid.
- Store in an airtight container in the refrigerator to maintain firmness.
