Ingredients:

  • 1 cup Rolled Oats (Quick-Cooking)
  • 1/2 cup Vanilla Protein Powder
  • 1/4 cup Unsweetened Cocoa Powder
  • 1 tsp Instant Espresso Powder
  • Pinch Fine Sea Salt
  • 1/2 cup Natural Peanut Butter (creamy, unsalted)
  • 1/4 cup Pure Maple Syrup (or Honey)
  • 1 to 2 Tbsp Milk (or Water)
  • 1/4 cup Desiccated Coconut (fine, optional coating)

Instructions:

  1. Combine Dry Ingredients: In the large mixing bowl, thoroughly whisk together the quick-cooking oats, protein powder, cocoa powder, instant espresso powder, and salt. Ensure the coffee powder is well-distributed to avoid bitter pockets.
  2. Incorporate Wet Ingredients: Add the natural peanut butter and maple syrup (or honey) to the dry mixture. Use a sturdy spatula to combine everything until the mixture looks crumbly.
  3. Adjust Consistency and Form the Dough: Begin adding the milk (or water), starting with 1 tablespoon. Mix well until a thick dough forms. Test the consistency: it should hold its shape firmly. Adjust consistency if needed (add milk if too dry, or oats/protein if too sticky).
  4. Chill the Mixture: Cover the bowl and place the mixture in the refrigerator for a minimum of 30 minutes. This chilling process firms the mixture, making it much easier to roll.
  5. Portion and Roll: Line a baking sheet with parchment paper. Portion the dough into even amounts (about 30g each). Roll the portions firmly between the palms of your hands until smooth, round balls are formed.
  6. Coat and Store (Optional): If using a coating, roll each ball through the desiccated coconut or other preferred topping until evenly covered. Store the finished protein balls in an airtight container in the refrigerator for up to 10 days.