Ingredients:

  • 2 cups (180g) Old Fashioned Rolled Oats
  • 2 tbsp (20g) Chia Seeds
  • 1/4 cup (30g) Vanilla Protein Powder
  • 1/2 cup (45g) Ground Flaxseed
  • 1 cup (250g) Creamy Natural Peanut Butter
  • 1/2 cup (170g) Raw Honey
  • 1 tsp (5ml) Pure Vanilla Extract
  • 1/2 cup (85g) Mini Dark Chocolate Chips
  • 1/8 tsp Sea Salt

Instructions:

  1. Toast the oats. Spread 2 cups (180g) oats on a tray and bake at 350°F for 5 minutes until they smell like toasted popcorn.
  2. Whisk dry ingredients. In your large bowl, combine toasted oats, 2 tbsp (20g) chia, 1/4 cup (30g) protein powder, 1/2 cup (45g) flax, and 1/8 tsp sea salt.
  3. Liquefy the binders. Place 1 cup (250g) peanut butter and 1/2 cup (170g) honey in a microwave safe bowl for 20 seconds until the mixture runs like heavy cream.
  4. Infuse the vanilla. Stir 1 tsp (5ml) vanilla extract into the warm peanut butter and honey mixture.
  5. Merge the phases. Pour the wet mixture over the dry oats and stir vigorously until no white powder remains visible.
  6. Fold the chocolate. Add 1/2 cup (85g) mini dark chocolate chips once the mixture has cooled slightly until evenly distributed.
  7. Hydration rest. Place the entire bowl in the fridge for 20 minutes until the dough feels firm and less tacky.
  8. Portion the dough. Use a scoop to drop 20 uniform mounds onto a parchment lined sheet.
  9. The final roll. Roll each mound between your palms until the surface is smooth and spherical.
  10. Set the structure. Chill the finished balls for another 10 minutes before transferring to a storage container.