Protein Balls: No Bake Recipe with Oats & Peanut Butter

Instructions:

1. Pulse half the rolled oats in a food processor for a smoother, less grainy texture.
2. Place the remaining 180g oats in a dry skillet over medium heat for 5 minutes.
3. In a large mixing bowl, whisk together the toasted oats, protein powder, sea salt, and chia seeds until evenly distributed.
4. Pulse the 60g pitted Medjool dates in a food processor until they form a thick, sticky paste.
5. Microwave the 250g peanut butter and 85g honey for 20 seconds. Stir in the 5ml vanilla extract.
6. Pour the wet binder into the dry oat mixture. Use a silicone spatula to fold the mixture until no dry pockets of protein powder remain.
7. Gently fold in the mini dark chocolate chips.
8. If the dough is crumbly, add the 15ml almond milk one teaspoon at a time.
9. Using a 30g scoop, portion the dough and roll between your palms to form smooth balls.
10. Place the balls on a parchment-lined baking sheet and allow them to hydrate and set for 30 minutes before serving.