Almond Butter Protein Energy Bites

Toast 1/2 cup rolled oats in a dry skillet over medium heat for about 5 minutes, stirring frequently until golden and fragrant. Transfer to a plate to cool completely.

In a food processor, pulse 1/4 cup flaxseed meal, 3 tablespoons chia seeds, and 1/4 cup hemp hearts until finely ground but not turning into a paste.

In a large mixing bowl, combine the ground seed mixture with 1 cup whey protein powder and 1/2 cup collagen peptides. Mix thoroughly.

In a small saucepan over low heat, melt 2 tablespoons coconut oil. Add 1 cup almond butter and 3 tablespoons honey, stirring until smooth and well combined, about 3-4 minutes.

Remove the almond butter mixture from heat and stir in 1 teaspoon vanilla extract, 1 teaspoon cinnamon, and 1/4 teaspoon sea salt.

Pour the warm almond butter mixture into the dry ingredients and stir until well combined. The mixture should be thick but pliable.

Fold in the toasted oats and 1/4 cup dark chocolate chips. If the mixture seems too dry, add 1-2 teaspoons of water; if too wet, add a bit more protein powder.

Cover the bowl and refrigerate for 15 minutes to firm up slightly, making it easier to handle.

Place 1/4 cup unsweetened shredded coconut in a shallow dish.

Using a tablespoon measure or cookie scoop, portion the mixture and roll into 20 balls (5 per serving).

Roll some of the balls in the shredded coconut to coat (optional).

Arrange the energy bites on a parchment-lined baking sheet and refrigerate for at least 30 minutes to set.

Store in an airtight container in the refrigerator for up to one week, or freeze for up to three months.