Ingredients:

  • 1.5 cups (120g) Old-fashioned rolled oats
  • 2 scoops (60g) High-quality vanilla or chocolate protein powder
  • 2 tbsp (14g) Ground flaxseeds
  • 0.5 cup (125g) Natural creamy peanut butter
  • 0.5 cup (100g) Medjool dates, pitted and soaked
  • 1 tsp (5ml) Pure vanilla extract
  • 2.5 tbsp (37.5ml) Unsweetened almond milk
  • 0.33 cup (55g) Mini dark chocolate chips
  • 0.25 tsp Sea salt
  • 0.5 tsp Cinnamon

Instructions:

  1. Soak the 100g of Medjool dates in boiling water. Note: This softens the outer skin for a smoother paste.
  2. Pulse the 120g of oats in a food processor until they resemble a coarse flour.
  3. Process the drained dates and 1 tsp vanilla until a thick, sticky paste forms.
  4. Add the 125g of peanut butter and 37.5ml of almond milk. Note: Liquid helps the protein powder dissolve without grit.
  5. Incorporate the 60g of protein powder, 14g flaxseeds, salt, and 0.5 tsp cinnamon.
  6. Pulse the mixture until the dough pulls away from the sides.
  7. Fold in the 55g of mini chocolate chips by hand. Note: This prevents the blades from chopping the chocolate into dust.
  8. Scoop 1 tablespoon portions of the dough.
  9. Roll between your palms until the surface is smooth and slightly tacky.
  10. Chill the bites for 30 minutes until they feel firm to the touch.