Ingredients:

  • 1.5 cups old-fashioned rolled oats (135g)
  • 0.5 cup creamy natural peanut butter (125g)
  • 0.33 cup honey or pure maple syrup (80ml)
  • 0.25 cup vanilla or unflavored protein powder (25g)
  • 1 tablespoon chia seeds (12g)
  • 2 tablespoons ground flaxseed (14g)
  • 5 Medjool dates, pitted and finely minced (60g)
  • 0.33 cup mini semi-sweet chocolate chips (60g)
  • 1 teaspoon vanilla extract (5ml)
  • 0.25 teaspoon sea salt

Instructions:

  1. Mince the dates. Chop the 5 Medjool dates until they form a sticky, thick paste. Note: This ensures even sweetness in every bite.
  2. Combine wet ingredients. Whisk the 0.5 cup peanut butter, 0.33 cup honey, and 1 teaspoon vanilla in your bowl until a glossy, smooth emulsion forms.
  3. Add the glue boosters. Stir in the 1 tablespoon chia seeds and 2 tablespoons ground flaxseed. Note: Letting these hit the wet ingredients first starts the hydration process early.
  4. Introduce the bulk. Add the 1.5 cups oats and 0.25 cup protein powder.
  5. Season the mix. Sprinkle the 0.25 teaspoon sea salt over the top and fold until no dry streaks of powder remain.
  6. Fold the chocolate. Gently mix in the 0.33 cup mini chocolate chips until they are evenly speckled throughout the dough.
  7. Chill the dough. Place the bowl in the fridge for 20 minutes. Note: This is the cook time where the oats soften and the flavors deepen.
  8. Scoop and roll. Use your scoop to portion the dough, then roll between your palms until they are smooth, firm spheres.
  9. Final set. Place the finished balls on a tray and chill for another 10 minutes until they feel cold and set to the touch.