Maple peanut butter energy bites

• 200 g certified gluten-free rolled oats
• 180 g natural creamy peanut butterstirred well
• 80 ml pure maple syrup
• 80 g dairy-free dark chocolate chips
• 1 tsp vanilla extract
• ¼ tsp kosher salt
• ½ tsp ground cinnamon

1. 1

   Add the peanut butter, maple syrup, vanilla extract, kosher salt, and ground cinnamon to a large mixing bowl. Stir vigorously with a spatula until the mixture is smooth and evenly combined, about 1 minute.

   Tip: If your peanut butter is stiff from the fridge, microwave it for 20 seconds to loosen it up.

2. 2

   Add the rolled oats and dark chocolate chips to the bowl. Fold everything together until no dry oat patches remain and the chocolate chips are evenly distributed throughout. The dough should be thick and slightly sticky — if it feels too dry to hold together when squeezed, add maple syrup 1 tsp at a time.

   Tip: Use a firm spatula or even your hands here — the dough is thick and needs some muscle.

3. 3

   Line a sheet pan with parchment paper. Using slightly damp hands (this prevents sticking), scoop about 1.5 tablespoons of dough and roll into a ball between your palms. Place on the sheet pan and repeat until you have 20 bites.

   Tip: A cookie scoop makes this faster and more uniform if you have one.

4. 4

   Transfer the sheet pan to the fridge and chill for at least 30 minutes until the bites are firm to the touch and hold their shape when picked up.

   Tip: Keeps in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months. They're great straight from the freezer — they soften in about 5 minutes.

• mixing bowl (large)
• sheet pan (half-sheet (18x13 inch))

Per serving

Nutritional values are estimates only.