Brain-Boosting Protein Balls

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Total Time 10

Servings: 16 servings

1 cup Rolled oats The base. Adds fiber and structure. Use certified gluten-free if needed.
Natural peanut butter or almond butter (1/2 cup): Binds the mixture, adds protein and healthy fats. Drippy texture works best.
1/2 cup Protein powder Vanilla or unflavored. Whey for creamy texture; plant-based for dairy-free.
2 tablespoons Ground flaxseed Big omega-3 boost plus fiber. Ground absorbs better than whole.
1 tablespoon Chia seeds Adds texture and extra omega-3s; helps hold everything together.
1/3 cup Finely chopped walnuts More omega-3s and crunch. Toast lightly for extra flavor, if you're fancy.
4–5, chopped small Medjool dates, pitted Natural sweetness and stickiness for binding.
2–3 tablespoons Honey or maple syrup Balances flavor and helps the balls hold shape.
Mini dark chocolate chips (2 tablespoons, optional): Antioxidants + joy. Choose 70% cocoa or higher.
1 teaspoon Vanilla extract Rounds out the flavor.
Fine sea salt a pinch; Makes the flavors pop.
Water or unsweetened plant milk (1–3 tablespoons as needed): Adjusts consistency for easy rolling.

Add oats, protein powder, ground flaxseed, chia seeds, walnuts, and salt. Stir to combine evenly.
In a separate bowl, whisk nut butter, honey/maple, vanilla, and chopped dates. If your nut butter is stiff, warm it slightly to loosen.
Pour the wet into the dry. Stir with a sturdy spoon or silicone spatula. Mixture should look crumbly but cohesive.
Add 1 tablespoon of water or plant milk at a time until the mixture holds together when squeezed. Not sticky, not dry—just moldable.
Fold them in last so they don't melt. Obviously necessary for morale.
Scoop about 1 tablespoon per ball and roll between your palms. You should get 16–20 balls, depending on size.
Place on a parchment-lined tray and refrigerate for 20–30 minutes to set.
Transfer to an airtight container. Keep cold for best texture and longevity.