Ingredients:

  • 1.5 cups Old Fashioned Rolled Oats
  • 0.5 cup Ground Flaxseed
  • 0.5 cup Medjool dates
  • 0.5 cup Creamy Natural Peanut Butter
  • 0.33 cup Raw Honey
  • 60 grams Protein Powder
  • 0.33 cup Mini Dark Chocolate Chips
  • 1 tsp Pure Vanilla Extract
  • 0.25 tsp Sea Salt

Instructions:

  1. Prep the dates. Remove the pits and soak 0.5 cup Medjool dates in warm water for 5 minutes. Note: This ensures they blend into a smooth paste rather than leaving leathery chunks.
  2. Mash the fruit. Drain the dates and mash them with a fork (or pulse in a processor) until a thick, jam like paste forms.
  3. Combine the wet. Stir in 0.5 cup Creamy Natural Peanut Butter, 0.33 cup Raw Honey, and 1 tsp Pure Vanilla Extract.
  4. Incorporate the salt. Add 0.25 tsp Sea Salt to the wet mixture until no white streaks remain.
  5. Fold in the dry. Add 1.5 cups Old Fashioned Rolled Oats, 0.5 cup Ground Flaxseed, and 60 grams Protein Powder.
  6. Mix thoroughly. Use a spatula to fold the mixture until a heavy, stiff dough pulls away from the sides.
  7. Add the texture. Gently fold in 0.33 cup Mini Dark Chocolate Chips until evenly speckled throughout.
  8. The resting phase. Let the bowl sit for 10 minutes. Note: This allows the oats to hydrate and makes rolling much easier.
  9. The precision roll. Scoop 1 tablespoon portions and roll between your palms until smooth and spherical.
  10. The cold set. Place the balls on a tray and refrigerate for 20 minutes until firm to the touch.