Ingredients:

  • 1 large overripe banana (approx. 120g)
  • 1.5 cups rolled oats (135g)
  • 2 tbsp ground flaxseed (14g)
  • 0.5 cup creamy natural peanut butter (128g)
  • 1 scoop vanilla protein powder (30g)
  • 1 tbsp maple syrup (15ml)
  • 0.5 tsp ground cinnamon
  • 0.25 tsp flaky sea salt
  • 2 tbsp mini dark chocolate chips (20g)

Instructions:

  1. Mash the banana. Place your 120g overripe banana in the bowl and use a fork to break it down until it is a smooth liquid with zero lumps. <small>Note: Any chunks will create soft spots in the balls that can cause them to break.</small>
  2. Create the emulsion. Add 128g creamy peanut butter and 15ml maple syrup. Whisk vigorously until the mixture looks like glossy caramel.
  3. Add flavor enhancers. Stir in the 30g vanilla protein powder, 0.5 tsp cinnamon, and 0.25 tsp sea salt. Mix until no dry white powder remains.
  4. Incorporate the solids. Fold in the 135g rolled oats, 14g ground flaxseed, and 20g chocolate chips. The batter should feel thick and quite tacky to the touch.
  5. Begin cold hydration. Cover the bowl tightly with wrap and place it in the fridge for 30 minutes. Do not skip this step as it allows the oats to soften.
  6. Portion the dough. Use a small scoop to take about 1 tablespoon of dough at a time.
  7. Roll the spheres. Place the dough between your palms and roll until a smooth 1 inch sphere forms.
  8. Final set. Arrange them on a p