Equipment Needed
- Large mixing bowl
- Sturdy spatula or wooden spoon
- Measuring cups and spoons
- Small cookie scoop (about 1 tablespoon size) or your clean hands
- Airtight container or baking sheet lined with parchment paper
- (Optional) A small dish of water for wetting your hands
Step-by-Step Instructions
First, I dump the peanut butter, honey (or maple syrup), and vanilla extract right into my big mixing bowl. I give it a really good stir with my wooden spoon until it’s completely smooth, glossy, and well-combined. This is the “glue” of our operation, so I take my time here. The smell at this stage is heavenly. Next, I add in all of my dry ingredients: the rolled oats, ground flaxseed, shredded coconut, mini chocolate chips, and that all-important pinch of sea salt.
Now, this is where you need to roll up your sleeves—literally. I switch to using my (clean) hands to mix. A spoon just doesn’t cut it for the final incorporation. I fold and press and squeeze until every single oat and flake of coconut is evenly coated in that sticky peanut butter mixture. It will look a bit crumbly at first, but keep faith and keep mixing. After a minute or two of kneading it right in the bowl, it will magically come together into a thick, cohesive “dough” that holds its shape when you pinch it.
Here’s my favorite little hack: I keep a small bowl of water next to my workstation. Once the dough is ready, I lightly wet my palms. This prevents the mixture from sticking to you like crazy glue when you roll the balls. I use my trusty tablespoon cookie scoop to portion out the dough, then roll it quickly between my damp palms into a tight, smooth ball. If you don’t have a scoop, just grab a heaping tablespoon. I place each ball directly into my airtight container or on a parchment-lined tray.
This next step is crucial, and it’s one I learned the hard way. You must let them chill! I immediately pop the container or tray into the refrigerator for at least 30 minutes, but an hour is ideal. This firms up the fats in the peanut butter and sets everything, transforming them from slightly soft spheres into perfectly firm, sliceable energy bites. The first time I made them, I was too impatient and tried one after 10 minutes—it was delicious but fell apart. Patience here is truly rewarded.(See the next page below to continue…)