Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Place 120g of the rolled oats in your food processor and pulse until they're broken down to a coarse flour consistency. This creates the perfect binding texture for your energy balls while maintaining some chewiness.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Transfer the processed oats to a large mixing bowl and add the remaining 60g whole rolled oats, ground flaxseed, and salt. Stir to combine these dry ingredients thoroughly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the sunflower seed butter, honey or maple syrup, and vanilla extract to the bowl. Using a sturdy wooden spoon or your hands (clean hands work best!), mix everything together until fully incorporated. The warmth from your hands helps soften the sunflower butter, making it easier to blend with the other ingredients.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Check the consistency of your mixture – it should hold together when pressed between your fingers but not be overly sticky. If it seems too dry, add 1-2 tablespoons of water, a little at a time. If it's too wet, add a few more oats. The consistency is crucial for forming perfect balls that won't fall apart.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Fold in the mini chocolate chips, distributing them evenly throughout the mixture. The chips should be dispersed without melting, so make sure your mixture isn't warm from excessive handling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Scoop about 1 tablespoon of the mixture and roll between your palms to form a compact ball. The pressure from your hands activates the natural oils in the sunflower butter, helping the balls stay together. Continue until all the mixture is used, placing the formed balls on a plate or baking sheet.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Refrigerate the energy balls for at least 30 minutes to firm up. This cooling period allows the oats to absorb moisture and the balls to set properly, creating the perfect chewy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once chilled, transfer the energy balls to an airtight container. They'll keep in the refrigerator for up to 1 week, or you can freeze them for up to 3 months. If freezing, place them on a tray with space between each ball until frozen solid, then transfer to a freezer bag to prevent sticking together.</li></ol>
