Ingredients:

  • 1.5 cups (150g) old-fashioned rolled oats
  • 0.5 cup (45g) Ground flaxseed or chia seeds
  • 0.5 cup (60g) Protein powder (Whey-casein or Pea protein)
  • 1 cup (250g) Natural creamy peanut butter or almond butter
  • 0.33 cup (115g) Raw honey or maple syrup
  • 1 tsp (5ml) Pure vanilla extract
  • 0.5 cup (85g) Dark chocolate chips (70% cocoa or higher)
  • 0.25 tsp Flaky sea salt
  • 1 tbsp Water (optional, for consistency)

Instructions:

  1. Place the 1.5 cups of rolled oats, 0.5 cup of flax or chia seeds, and 0.5 cup of protein powder into your large bowl. Note: Mixing these first ensures the protein powder doesn't clump when it hits the wet ingredients.
  2. Stir in the 0.25 tsp of flaky sea salt. Wait until you can see the salt evenly dispersed throughout the gray beige mixture.
  3. Pour in the 1 cup of peanut butter and 0.33 cup of honey. Note: If your honey is crystallized, warm it for 10 seconds in the microwave first so it flows easily.
  4. Add the 1 tsp of vanilla extract directly onto the honey to help it distribute.
  5. Use your spatula to fold the mixture together. Work the dough until no pockets of dry powder remain. This should take about 2 minutes of vigorous stirring.
  6. Squeeze a small amount of dough in your hand. If it crumbles like dry soil, add the 1 tbsp of water and mix again.
  7. Gently stir in the 0.5 cup of dark chocolate chips. Note: We do this last so the chips don't get smashed or coated too heavily in the dark protein powder.
  8. Cover the bowl and place it in the fridge for 20 minutes. Wait until the dough feels firm and less tacky to the touch.
  9. Scoop about 1 tablespoon of dough and roll it between your palms. Shape the dough until you have 18 smooth spheres.
  10. Place the balls on your lined tray and chill for another 10 minutes. Wait until they feel solid enough to hold their shape when stacked.