Ingredients
Equipment
Method
- In a medium-sized mixing bowl, add the rolled oats, unsweetened cocoa powder, protein powder, chia seeds, and a pinch of salt. Stir these dry ingredients together thoroughly to ensure even distribution of the cocoa and protein powder.1 cup rolled oats, 2 tablespoons unsweetened cocoa powder, 1 scoop (approx. 30g) dark chocolate or unflavored protein powder, 2 tablespoons chia seeds, Pinch salt
- To the same bowl, add the creamy peanut butter, honey or maple syrup, and vanilla extract. Start by mixing these wet ingredients with the dry ingredients using a sturdy spoon or spatula. The mixture will start to clump together.1/2 cup creamy peanut butter, 1/4 cup honey or maple syrup, 1 teaspoon vanilla extract
- Continue mixing until a thick, dough-like consistency forms. If the mixture seems too dry and crumbly, add another teaspoon of honey or maple syrup, or a tablespoon of water, and mix again until it holds together. If it’s too wet, add a tablespoon of oats or protein powder. The goal is for the mixture to be sticky enough to roll into balls but not so sticky that it’s unmanageable.1/4 cup honey or maple syrup, 1 cup rolled oats, 1 scoop (approx. 30g) dark chocolate or unflavored protein powder
- Gently fold in the dark chocolate chips. Ensure the chips are evenly distributed throughout the mixture.1/3 cup dark chocolate chips
- Take about one tablespoon of the mixture and roll it between your palms to form a compact ball. Repeat this process with the remaining mixture until all the dough has been rolled into balls. Aim for a consistent size.
- Place the rolled balls on a plate or baking sheet lined with parchment paper. Transfer them to the refrigerator for at least 30 minutes to firm up.
Notes
Store in an airtight container in the refrigerator for up to one week. Can be frozen for up to two months.
