Double-Chocolate Mint Bites

These babies are a perfect example of the versatility of beans! You (and anyone else lucky enough to get their hands on these chocolate mint treats) won’t be able to tell that the perfect texture is the result of chickpeas.

Wondering why we’re so excited about a simple bean-based treat? Check out our Why these Dietitians are Big on Beans post for the many benefits of eating beans.


Double-Chocolate Mint Bites


Rather than sugar, these chocolate bites are sweetened with dates. What makes dates better than sugar? They’re a whole, unprocessed, plant food. This means vitamins and minerals and fiber. On the other end of the spectrum is refined sugars, which have had their nutrients stripped away with nothing left but pure sugar.

Yes – dates contain natural sugar. That’s what makes them sweet and great for baking treats. However, the fiber in the dates (and other ingredients in these bites – oats, sunflower seeds, chickpeas, cacao) help to prevent a quick jump in blood sugar. This results in slow digestion and the feeling of fullness. ???


Double-Chocolate Mint Bites


We used this food processor to make these treats. (*Note this is an affiliate link.)

Double-Chocolate Mint Bites

Double-Chocolate Mint Bites

Impress your friends with these tasty double-chocolate mint bites made with chickpeas, dates, oats and sunflower seeds. Fiber-rich with no sugar or oil!
4.74 from 15 votes
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Course: Breakfast, Snack
Cuisine: American
Keyword: chocolate, cookies, mint
Prep Time: 10 minutes
Cook Time: 14 minutes
Servings: 12 bites


  • Food Processor


  • 10 Deglet Noor dates, pitted
  • 1/2 cup warm water
  • 1/2 cup rolled oats
  • 1/4 cup sunflower seeds, raw
  • 1/3 cup fresh mint, packed
  • 3 T Cacao
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • dash salt
  • 1 can chickpeas, drained and rinsed or 1 1/2 cups cooked chickpeas
  • 1 T apple cider vinegar
  • 2 T cacao nibs more for topping (optional)


  • Preheat oven to 350 degrees F.
  • Soak dates in warm water for 5 minutes.
  • Add oats, sunflower seeds and fresh mint to food processor. Process for 30 seconds, or until no large pieces of mint remain. Transfer to a large mixing bowl and add cacao, baking powder, baking soda and salt.
  • Add dates, soaking water, drained chickpeas and apple cider vinegar to food processor. Process until smooth, stopping to scrape down sides as needed. Add to dry ingredients. Add cacao nibs and stir until fully combined.
  • Using a small cookie scoop, scoop onto a parchment lined baking sheet. If desired, press a few cacao nibs into the top of eat bite.
  • Bake for 14 minutes, or until firm.


Store in an air-tight container at room temperature for 2-3 days, refrigerated for 1 week or in the freezer for up to 3 months. 
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