Almond Butter Protein Energy Bites

Toast 1 cup of rolled oats in a dry skillet over medium heat for 5-7 minutes, stirring frequently until they become fragrant and lightly golden. Transfer to a plate to cool completely.

In a food processor, pulse the cooled toasted oats for 15-20 seconds to break them down slightly (not into flour, just smaller pieces).

In a large mixing bowl, combine the processed oats, 1.5 cups of whey protein powder, 1/4 cup ground flaxseed, 2 tablespoons chia seeds, 1/4 cup shredded coconut, 3 tablespoons hemp seeds, 1 teaspoon cinnamon, and 1/4 teaspoon sea salt. Mix thoroughly.

In a separate microwave-safe bowl, warm 1 cup of almond butter for 20-30 seconds until slightly softened but not hot.

Add 3 tablespoons of honey and 1 teaspoon of vanilla extract to the warm almond butter and stir until well combined.

Pour the almond butter mixture into the dry ingredients and mix with a sturdy spatula. The mixture will be thick and somewhat dry at first.

Add 2-4 tablespoons of unsweetened almond milk, 1 tablespoon at a time, until the mixture holds together when pressed but isn't too sticky.

Fold in 1/4 cup of dark chocolate chips, being careful not to overmix so they don't melt completely.

Refrigerate the mixture for 15 minutes to firm up slightly, making it easier to handle.

Line a baking sheet with parchment paper. Using a 1-tablespoon measuring spoon, scoop the mixture and roll between your palms to form compact balls. This recipe should make approximately 32 energy bites (8 per serving).

Place the energy bites on the lined baking sheet and refrigerate for at least 1 hour to set.

Transfer the energy bites to an airtight container, separating layers with parchment paper, and store in the refrigerator for up to 1 week or freeze for up to 3 months.