Ingredients:

  • 2 cups (180g) Old Fashioned Rolled Oats
  • 1/2 cup (40g) Ground Flaxseed Meal
  • 1/2 tsp Sea Salt
  • 1 cup (250g) Natural Creamy Peanut Butter
  • 1/2 cup (170g) Raw Honey
  • 1 tsp Pure Vanilla Extract
  • 1/2 cup (85g) Mini Dark Chocolate Chips
  • 1/4 cup (20g) Unsweetened Shredded Coconut

Instructions:

  1. Combine the dry base. In your large bowl, toss the 2 cups (180g) of oats, 1/2 cup (40g) flaxseed meal, 1/2 tsp sea salt, and 1/4 cup (20g) coconut until perfectly uniform.
  2. Whisk the liquid matrix. In a separate small jug, stir the 1 cup (250g) peanut butter, 1/2 cup (170g) honey, and 1 tsp vanilla until the mixture looks glossy and smooth.
  3. Merge the two worlds. Pour the wet mixture over the dry oats. Use a folding motion to ensure every single oat flake is coated in the peanut butter glue.
  4. Add the texture boosters. Gently fold in the 1/2 cup (85g) of mini chocolate chips.
  5. The hydration rest. Cover the bowl and pop it in the fridge for 30 minutes. Wait until the mixture feels firm and less tacky to the touch.
  6. The precision scoop. Using a tablespoon sized scoop, portion out the mixture into 20 even mounds on a piece of parchment paper.
  7. The final roll. Roll each mound between your palms until the surface looks slightly oily and perfectly spherical.
  8. The set. Place the rolled balls back in the fridge for another 15 minutes to let the shapes lock in.