Peanut Butter Energy Balls

# What You'll Need:

01 - 1 cup creamy peanut butter

02 - 1 1/2 cups old-fashioned rolled oats

03 - 1/3 cup honey or maple syrup

04 - 1/2 cup dark chocolate chips

05 - 1/4 cup ground flaxseed

06 - 1/2 teaspoon vanilla extract

07 - Pinch of sea salt

01 - In a large mixing bowl, combine the peanut butter, honey or maple syrup, vanilla extract, and sea salt. Stir until smooth.

02 - Add the oats and ground flaxseed. Mix until fully incorporated.

03 - Fold in the dark chocolate chips until evenly distributed throughout the mixture.

04 - Refrigerate the mixture for 10 minutes to firm up and make rolling easier.

05 - Using clean hands or a small cookie scoop, roll the mixture into 1-inch balls.

06 - Place energy balls in an airtight container and refrigerate for up to 1 week or freeze for up to 3 months.

01 -

No oven required—just fifteen minutes of mixing and you've got a week's worth of snacks waiting in your fridge.
That moment when you bite through the chocolate shell into creamy peanut butter is genuinely satisfying, like a treat that doesn't require guilt.
They travel beautifully, survive in backpacks, and actually taste like you made something intentional instead of grabbing whatever's at the coffee shop.

02 -

Don't skip the refrigeration step thinking you can power through rolling warm mixture—I learned this the hard way, ending up with a sticky mess on my hands and misshapen balls.
The oats really do need to be old-fashioned rolled oats; instant oats will make the texture mushy and the balls will fall apart during storage.

03 -

Use a cookie scoop instead of your hands and you'll get perfectly uniform balls that look almost professionally made, plus your hands stay clean.
If your mixture is too soft, add a tablespoon more oats; if it's too dry, add a teaspoon of honey—this flexibility means you can adjust as you go.