Ingredients:

  • 1 cup (250g) natural drippy peanut butter
  • 1 ½ cups (135g) quick-cooking rolled oats
  • ¼ cup (85g) honey or pure maple syrup
  • ½ cup (55g) vanilla or unflavored protein powder
  • 2 tbsp (14g) ground flaxseed or chia seeds
  • ¼ cup (30g) unsweetened shredded coconut
  • 1/3 cup (60g) mini dark chocolate chips
  • ½ tsp sea salt

Instructions:

  1. Warm the 1 cup peanut butter and 1/4 cup honey for 15 seconds. Note: This creates a liquid state for easier mixing.
  2. Whisk the peanut butter and honey until they form a smooth emulsion.
  3. Add the 1/2 tsp sea salt and 2 tbsp ground flaxseed. Mix until combined and fragrant.
  4. Stir in the 1/2 cup protein powder. Note: It will become very thick and slightly tacky.
  5. Fold in the 1 1/2 cups quick oats and 1/4 cup coconut. Mix until no dry oat patches remain.
  6. Check the temperature. Note: If it feels hot, wait 2 minutes before the next step.
  7. Incorporate the 1/3 cup mini chocolate chips gently.
  8. Scoop the dough into 1 inch mounds. Check for a weight of about 25g each.
  9. Roll between your palms until smooth and spherical.
  10. Chill on a parchment lined tray for 30 minutes until firm and matte.