Thin Mint Energy Bites

5 from 4 votes

Gluten-Free, Grain-Free, Dairy-Free (If Modified)

Prep Time20

Cook Time33

Total Time55

Servings: bites

5 medjool dates, pitted
1 cup crumbled grain-free chocolate wafer cookies, divided (such as Siete Foods Mexican Chocolate Shortbread Cookies) *See Note
1½ cups almond flour
1/4 cup cocoa powder
1/4 cup ground flaxseed
1/4 cup hemp seeds
2 teaspoons espresso powder, optional
1/4 cup smooth almond butter,
1/4 cup maple syrup
2 tablespoons coconut oil, melted and cooled
1½ teaspoons peppermint extract
Pinch kosher salt

Line a half baking sheet or large plate with parchment paper and set aside.
Add the dates to a small bowl. Pour over boiling water, enough to cover them, and allow the dates to soften, about 10 minutes. Once soft, drain off the liquid and set aside.
To the bowl of a food processor fitted with the blade, add in ½ cup of the crumbled cookies, almond flour, cocoa powder, flaxseed, hemp seeds, and espresso powder. Pulse for about 5 seconds to combine, or until the cookies are totally combined with the rest of the dry ingredients. Add in the soaked dates, almond butter, maple syrup, melted coconut oil, peppermint extract, and salt. Pulse in ten-second increments, scraping down the sides as needed, until the dough has formed.
Add in the remaining crumbled cookies, and pulse for an additional 10 seconds until just combined. You want to have a little bit of that texture still, but not big chunks of cookies. You will know that you pulsed the dough enough when you can press it in your palms and it holds its shape.
Using a cookie scoop, portion out 20 to 24 balls, rolling them until smooth and placing them on the prepared baking sheet. Transfer to the fridge and allow to set for 5 minutes while you prepare the chocolate.

In a medium, microwave-safe bowl, add the chocolate, peppermint extract, and coconut oil. Microwave in 30-second increments, stirring between each interval, until melted.

Remove the balls from the fridge. Carefully place each ball in the chocolate, and using two forks, gently move the ball around in the chocolate until it is entirely coated. Allow the excess chocolate to drip off, and place them back on the baking sheet. Top with flaky salt if desired.

Cookie Note: It’s important that the cookies are crumbled and not totally crushed or else the measurement will be off.