Ingredients:

  • 135g Old-fashioned rolled oats
  • 45g Vanilla or Chocolate Protein Powder
  • 14g Ground flaxseeds or chia seeds
  • 0.5 tsp sea salt
  • 125g Creamy natural peanut butter
  • 113g Raw honey or pure maple syrup
  • 1 tsp pure vanilla extract
  • 55g Mini dark chocolate chips
  • 1 tbsp water (optional for consistency)

Instructions:

  1. Combine dry components. Stir the 135g oats, 45g protein powder, 14g flaxseeds, and 0.5 tsp salt in a large bowl until the powder is evenly distributed. Note: This prevents protein pockets in the finished balls.
  2. Whisk wet ingredients. In a separate small bowl, blend the 125g peanut butter, 113g honey, and 1 tsp vanilla until the mixture looks glossy and smooth.
  3. Merge the bases. Pour the wet mixture over the dry oats and fold with a spatula until no dry white powder remains visible.
  4. Hydrate if needed. If the mixture feels like dry sand, add the 1 tbsp of water until it holds together when squeezed.
  5. Fold in chocolate. Gently stir in the 55g of mini dark chocolate chips until they are speckled throughout the dough.
  6. Initial chill. Place the entire bowl in the fridge for 15 minutes until the dough feels tacky but firm.
  7. Portion the dough. Use a scoop or spoon to create 15 equal mounds until all the dough is used up.
  8. Roll into spheres. Roll each mound between your palms until it becomes a smooth, round ball.
  9. Final set. Arrange on a lined tray and chill for another 15 minutes until they feel solid to the touch.
  10. Final check. Squeeze one ball gently; it should give slightly but not flatten out or fall apart.