Ingredients:

  • 1.5 cups old fashioned rolled oats (120g)
  • 0.5 cup creamy natural peanut butter (125g)
  • 0.33 cup honey or pure maple syrup (113g)
  • 1 tsp vanilla extract (4g)
  • 0.5 cup whey or pea protein powder (60g)
  • 2 tbsp ground flaxseed (14g)
  • 0.25 tsp sea salt (1.5g)
  • 0.33 cup mini semi sweet chocolate chips (60g)
  • 1 tbsp filtered water (optional)

Instructions:

  1. Combine dry foundations. Whisk the 1.5 cups oats, 0.5 cup protein powder, 2 tbsp flaxseed, and 0.25 tsp sea salt in your bowl. Note: Mixing dry first prevents clumps of protein powder later.
  2. Add liquid binders. Pour in 0.5 cup peanut butter, 0.33 cup honey, and 1 tsp vanilla extract.
  3. Incorporate the fats. Stir vigorously with a spatula until no dry white streaks of protein powder remain.
  4. Fold in chocolate. Add the 0.33 cup mini chocolate chips. Note: Mini chips are better than regular ones as they don't break the ball's structure.
  5. Assess the hydration. If the mix is too crumbly to hold a shape, add 1 tbsp filtered water.
  6. Chill the dough. Place the bowl in the fridge for 10 minutes. Note: This makes the oils firm up, making rolling much easier.
  7. Scoop the portions. Use your scoop to portion out 15 roughly equal mounds onto the parchment.
  8. Form the spheres. Roll each mound between your palms until the surface is smooth and slightly glossy.
  9. Set the structure. Refrigerate the finished balls for at least 30 minutes until they feel firm to the touch.