Do you remember my Mint Chocolate Protein Bowls? I pressed the same almond-butter-protein-powder magic into a silicone ice cube tray for a completely different snacking experience. The result: Thin mint protein bites perfectly layered with a fudgy almond butter base and a glossy peppermint chocolate shell.
These Thin Mint Protein Bites are a no-bake, high-protein twist on the classic Girl Scout Cookie flavor. Place the fluffy almond butter base into a silicone ice tray and top with a peppermint-spiked chocolate bark. With just eight ingredients and 20 minutes of hands-on time, this is the easiest frozen snack in my rotation. Tastes like frozen Thin Mint.
Why You’ll Love Thin Mint Protein Bites
- No rolling required. Silicone ice tray creates shape. Just press, pour, freeze and pop.
- 8 Ingredients, 20 Minutes: Pantry staples and one quick microwave meltdown. That’s it.
- High Protein, Low Effort: Each bite is packed with protein from vanilla and chocolate whey, so there’s no chalky aftertaste.
- Freezer-friendly meal prep: Make a batch, keep it in the freezer, and take one whenever you want to eat it.
main ingredients
- Thin Almond Butter: The basis of this bite. It should be able to drip and pour. If they come apart, use a hand mixer to put them back together before measuring.
- Vanilla Whey Protein Powder: It builds a fudge base layer without any chalky taste. I use Teras Whey, but any vanilla protein powder you like will work. Check out my guide to the best protein powders for more recommendations.
- Peppermint Extract: A little goes a long way. Add ¼ teaspoon for the base and ⅛ teaspoon for the chocolate. You can get the true Thin Mint taste by taking two layers.
- Chocolate Chips + Coconut Oil: They melt together to create a shiny, resilient shell. Coconut oil helps the chocolate firm up in the freezer, giving you that satisfying crack with every bite.
Top Tips
Drippy almond butter is non-negotiable. If the container is stiff and thick, microwave it for 20 to 30 seconds and then measure it. I tested it with thick almond butter and the base didn’t come together properly. It needs to be pourable to mix smoothly with the protein powder.
Press firmly into each hole. Pack the almond butter mixture tightly into the ice cube cavity so it holds its shape when you take it out. Use the back of a spoon or your fingers.
Microwave chocolate in quick bursts: Prevents burning in 20 second increments. Stir each until completely smooth.
Don’t skip the sea salt. The flaky salt on top balances out the sweetness and makes it taste like a gourmet snack instead of a protein snack.
- Nut Butter Swap: Cashew butter or sunflower seed butter (if nut-free) both work well here.
- Plant-based version: Swap out the whey for your favorite plant-based protein powder (vanilla as the base, chocolate as the topping).
- Extra Mint: Add ½ teaspoon peppermint extract to both layers for an intense mint punch.
- Cookie Crunch: Press a few crushed chocolate cookie crumbs into the base before adding the chocolate layer.
- Dark Chocolate Bark: For a more intense, less sweet flavor, use dark chocolate chips instead of semisweet chocolate chips.
Freezer (recommended): Store thin mint protein bites in a freezer bag or airtight container for up to 3 months. It is best to eat it straight from the freezer. The frozen texture gives it the best taste of thin mint.
refrigerator: Store in an airtight container for up to 1 week. The chocolate shell may soften slightly at refrigerator temperature.
Not shelf stable: The coconut oil in the chocolate shell melts at room temperature, so keep it cold.
More Protein Snack Recipes
yes! Any thin nut butter will work, such as peanut, cashew or, if you don’t have any nuts, sunflower seed butter. The important thing is that it is thin enough to mix well with the protein powder.
I use Teras Whey (vanilla for the base and chocolate for the topping), but any whey or plant-based protein powder will work. Avoid mixtures high in casein. It tends to make the base too thick and dry.
You can press the mixture into parchment-lined mini muffin tins or small baking dishes (freeze and cut into squares). The silicone tray makes it easy to take out.
Peppermint extract in both the base and chocolate layer provides a minty, chocolatey and slightly cool thin mint flavor. The frozen texture makes these cookies even more enjoyable.
This product can be stored in a freezer bag or airtight container for up to 3 months. It tastes best when eaten straight from the freezer without needing to defrost.
In a large mixing bowl, combine almond butter, vanilla protein powder, maple syrup, and peppermint extract. Stir until smooth and well combined.
Using a silicone ice cube tray (I used a 5×3 cube tray), scoop about 1/2 tablespoon of the almond butter mixture into each cube cavity. Using the back of a spoon or your fingers, press the mixture firmly into each cube.
Place coconut oil and chocolate chips in a microwave-safe bowl. Microwave in 20-second intervals, stirring after each interval, until chocolate is completely melted and smooth.
Add chocolate protein powder and peppermint extract to the melted chocolate. Stir until fully combined and smooth.
Spoon 1 to 2 teaspoons of the melted chocolate mixture onto each almond butter cube and spread evenly to cover the top.
Transfer the tray to the freezer and let sit for at least 30 minutes until completely set.
Top with flaky sea salt and remove each bite from the tray. Transfer to freezer bags for storage.
Dripping nut butter works. Cashew butter, peanut butter, or sunflower seed butter are all great alternatives.
You can store it in the freezer for up to 3 months or in the refrigerator for up to 1 week. It is best to eat it straight from the freezer.
calorie: 191 calorie, carbohydrate: 11 g, protein: 6 g, province: 15 g, fiber: 2 g, sugar: 8 g
Nutritional information is automatically calculated and should only be used as estimates.
Photographer: wooden frying pan
