Melt 10 Andes mints with 1 tsp. coconut oil in a microwave safe bowl for ~30 seconds or until smooth. Set aside.
20 Andes mints, divided, 2 Tbsp. coconut oil, melted (+ 2 tsp. coconut oil for melting Andes mints)
Pulse walnuts in a food processor until crumbly. Set aside. Wipe food processor clean.
1 cup walnuts, pulsed
Add chopped Medjool dates to the bowl of a food processor and process until somewhat of a paste forms.
8 Medjool dates*, pitted and chopped
Turn machine off and add in the chopped walnuts, cocoa powder, oats, peanut butter, melted Andes mints, coconut oil, honey, vanilla and salt. Process again until a dough forms.
1/2 cup creamy peanut butter, 1/3 cup cacao powder, 1/3 cup quick 1 minute oats or oat flour, 1 tsp. vanilla extract (can sub mint or peppermint extract for an even more minty flavor), 1 tsp. honey (optional for a touch of sweetness), 1/4 tsp. salt
Use a cookie scoop to portion out the bites and roll mixture into a ball. Place bites on a parchment paper lined baking sheet and freeze for 10 minutes to allow balls to harden a bit.
Melt the remaining chocolate mints and 1 tsp. coconut oil in the microwave. Drizzle chocolate on top of chilled energy bites. (top with flaky sea salt, optional)
flaky sea salt (optional)
Enjoy right away or store in an airtight container in the fridge for up to 1 week.