Almond Butter Energy Bites with Dark Chocolate

Preheat oven to 350°F (175°C). Spread the 1/4 cup rolled oats on a baking sheet and toast for 8-10 minutes until lightly golden and fragrant, stirring halfway through.

Allow the toasted oats to cool completely for about 10 minutes.

In a food processor, pulse the cooled toasted oats for 15-20 seconds until they're broken down but not completely powdered.

Transfer the processed oats to a medium mixing bowl and add 2 tablespoons vanilla protein powder, 1 teaspoon chia seeds, 1 teaspoon unsweetened cocoa powder, 1/8 teaspoon cinnamon, and a pinch of salt. Mix well to combine.

In a small microwave-safe bowl, warm 1 tablespoon almond butter for 10-15 seconds until slightly softened.

Add 1 teaspoon honey, 1/4 teaspoon vanilla extract, and 1 tablespoon almond milk to the almond butter and whisk until smooth.

Pour the wet ingredients into the dry ingredients and stir until well combined. The mixture should be slightly sticky but moldable. If too dry, add 1/2 teaspoon more almond milk; if too wet, add 1 teaspoon more protein powder.

Fold in 1/2 tablespoon of the dark chocolate chips, reserving the rest for coating.

Chill the mixture in the refrigerator for 15 minutes to make it easier to handle.

Melt the remaining 1/2 tablespoon dark chocolate chips in the microwave in 15-second intervals, stirring between each, until smooth.

Remove the mixture from the refrigerator and divide into 4 equal portions. Roll each portion between your palms to form balls about 1-inch in diameter.

Drizzle or dip the tops of each energy bite with the melted dark chocolate and place on a parchment-lined plate.

Refrigerate the energy bites for at least 30 minutes to set before serving. Store any leftovers in an airtight container in the refrigerator for up to 5 days.