📋 Instructions

1. 1Toast the oats — Spread 200 g oats on a tray and bake at 160 C / 325 F for 8 minutes. Pull them when they smell nutty and look faintly golden at the edges (toasting drives off moisture so the balls hold shape).
2. 2Cool completely — Slide the tray onto a rack and cool 10 minutes until the oats feel room temperature to the touch. Warm oats melt the chocolate and thin the honey.
3. 3Mix the binders — Stir 250 g peanut butter, 85 g honey, 5 g vanilla, and 2 g salt in a bowl until one smooth, glossy mass forms. No streaks of honey should remain visible.
4. 4Add the dry — Fold in the cooled oats, 30 g ground flaxseed, 15 g protein powder, and 20 g mini chocolate chips with a stiff spatula. Stop when no dry patches remain.
5. 5Rest the mixture — Cover and refrigerate 20 minutes. The mix is ready when it feels cool, tacky, and holds a deep thumbprint without springing back.
6. 6Test and adjust — Squeeze a small piece; if it crumbles add honey 5 g at a time, if it smears add oats 10 g at a time. Re-test after each addition.
7. 7Roll the balls — Dampen your palms and roll 24 balls of about 25 g each, pressing firmly twice per ball. They are done when the surface is smooth and they hold a round shape.
8. 8Chill and jar — Chill the balls uncovered 15 minutes, then stack them in a lidded jar with a paper towel at the base. They firm fully once cold and keep their shape when lifted.