Moroccan Spiced Protein Balls

Preheat oven to 325°F (165°C) and line a small baking sheet with parchment paper.

In a food processor, pulse 1/4 cup rolled oats until finely ground but not powdery.

Transfer ground oats to a medium bowl and add 3 tablespoons whey protein powder, 1 tablespoon almond flour, 1 teaspoon ground flaxseed, 1 teaspoon cocoa powder, 1/2 teaspoon ras el hanout, 1/4 teaspoon cinnamon, and 1/8 teaspoon ginger. Mix well to combine all dry ingredients.

In a small bowl, whisk together 2 tablespoons almond milk, 1 tablespoon almond butter, 1 teaspoon honey, 1/4 teaspoon vanilla extract, and 1/4 teaspoon orange zest until smooth.

Pour the wet ingredients into the dry ingredients and stir until a sticky dough forms. If the mixture is too dry, add 1/2 teaspoon of almond milk at a time until it reaches a moldable consistency.

Let the mixture rest for 5 minutes to allow the oats to absorb some moisture.

With slightly damp hands, roll the mixture into 4 equal-sized balls (about 1 tablespoon each).

Place the protein balls on the prepared baking sheet and bake for 8-10 minutes, just until set but not dried out.

Remove from oven and let cool completely on the baking sheet before serving or storing.

Store in an airtight container in the refrigerator for up to 5 days.