Thin Mint Protein Bites (No-Bake!)

Remember my mint chocolate protein balls? I took the same almond-butter-meets-protein-powder magic and pressed it into a silicone ice cube tray for a completely different snacking experience. The result: perfectly layered thin mint protein bites 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. A fudgy almond butter base is pressed into a silicone ice cube tray, then topped with a peppermint-spiked chocolate shell. With only 8 ingredients and 20 minutes of hands-on time, they’re the easiest freezer snack in my rotation — and they taste like a frozen Thin Mint.

stacked thin mint protein bites with a bite taken out showing fudgy interior texture

Why You’ll Love Thin Mint Protein Bites

No rolling required: The silicone ice cube tray does the shaping for you — just press, pour, freeze, pop.
8 ingredients, 20 minutes: Pantry staples plus one quick microwave melt. That’s it.
High protein, low effort: Each bite packs protein from both vanilla and chocolate whey — no chalky aftertaste.
Freezer-friendly meal prep: Make a batch, stash in the freezer, and grab one whenever the craving hits.

Featured Ingredients

Drippy almond butter: The base of these bites. It must be drippy and pourable — if yours has separated, use a hand mixer to recombine it before measuring.
Vanilla whey protein powder: Builds the fudgy base layer without any chalky taste. I use Teras Whey, but any vanilla protein powder you love will work. Check out my guide to the best protein powders for more recommendations.
Peppermint extract: A little goes a long way. There’s ¼ teaspoon in the base and ⅛ teaspoon in the chocolate — double-dosing both layers is what gives these the authentic Thin Mint flavor.
Chocolate chips + coconut oil: Melted together for a glossy, snappy shell. The coconut oil helps the chocolate set firm in the freezer so each bite has that satisfying crack.

mixing almond butter maple syrup and protein powder in a glass bowl for thin mint protein bites

spooning protein bite mixture into a blue silicone ice cube tray

Top Tips

Drippy almond butter is non-negotiable: If your jar is stiff and thick, microwave it for 20–30 seconds before measuring. I tested these with thick almond butter and the base wouldn’t combine properly — it needs to be pourable to mix smoothly with the protein powder.

Press firmly into each cavity: Pack the almond butter mixture into each ice cube cavity tightly so it holds its shape when you pop them out. Use the back of a spoon or your fingers.

Microwave chocolate in short bursts: 20-second increments prevent scorching. Stir after each one until completely smooth.

Don’t skip the sea salt: Flaky salt on top balances the sweetness and makes these taste like a gourmet treat instead of a protein snack.

Nut butter swap: Cashew butter or sunflower seed butter (for nut-free) both work here.
Plant-based version: Swap whey for your favorite plant-based protein powder (vanilla for the base, chocolate for the topping).
Extra minty: 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 shell: Use dark chocolate chips instead of semi-sweet for a more intense, less sweet bite.

Freezer (recommended): Store thin mint protein bites in a freezer-safe bag or airtight container for up to 3 months. These are best eaten straight from the freezer — the frozen texture is what makes them taste most like a Thin Mint.

Fridge: Keep in an airtight container for up to 1 week. The chocolate shell may soften slightly at fridge temperature.

Not shelf-stable: The coconut oil in the chocolate shell melts at room temperature, so keep these cold.

More Protein Snack Recipes

hand holding a stack of three no bake thin mint protein bites with chocolate coating

Can I use peanut butter instead of almond butter?

Yes! Any drippy nut butter works — peanut, cashew, or even sunflower seed butter for a nut-free option. The key is that it needs to be runny enough to mix smoothly with the protein powder.

What protein powder works best for these?

I use Teras Whey (vanilla for the base, chocolate for the topping), but any whey or plant-based protein powder will work. Avoid casein-heavy blends — they tend to make the base too thick and dry.

Can I make these without a silicone ice cube tray?

You can press the mixture into a parchment-lined mini muffin tin or a small baking dish (then cut into squares after freezing). Silicone trays just make popping them out effortless.

Do these taste like actual Thin Mints?

The peppermint extract in both the base and the chocolate layer gives these a spot-on Thin Mint flavor — minty, chocolatey, and slightly cool. The frozen texture makes them even more like the cookie.

How long do thin mint protein bites last in the freezer?

These keep for up to 3 months in a freezer-safe bag or airtight container. They taste best eaten straight from the freezer — no thawing needed.

silicone ice cube tray 5×3 cube tray works best
microwave-safe bowl
mixing bowl

In a large mixing bowl, combine the 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. Press the mixture firmly into each cube using the back of a spoon or your fingers.

Add the coconut oil and chocolate chips to a microwave-safe bowl. Microwave in 20-second increments, stirring after each interval, until the chocolate is completely melted and smooth.
Add the chocolate protein powder and peppermint extract to the melted chocolate. Stir until fully combined and smooth.

Spoon 1–2 teaspoons of the melted chocolate mixture over each almond butter cube, spreading it evenly to cover the top.
Transfer the tray to the freezer and let the bites set for at least 30 minutes until completely firm.
Top with flaky sea salt, then pop each bite out of the tray. Transfer to a freezer-safe bag for storage.

If the almond butter has separated in the jar, use an electric hand mixer to recombine the oil and butter until smooth and drippy before measuring.
Any drippy nut butter works — cashew butter, peanut butter, or sunflower seed butter are all great alternatives.
Store in the freezer for up to 3 months or in the fridge for up to 1 week. Best enjoyed straight from the freezer.

Calories: 191 kcal, Carbohydrates: 11 g, Protein: 6 g, Fat: 15 g, Fiber: 2 g, Sugar: 8 g