Step 1

Line a tray or baking sheet with parchment paper or wax paper.

Step 2

Add the oats to a blender and blend until you have oat flour, about 30 seconds.

Step 3

In a medium bowl, combine the oat flour, peanut butter, honey, protein powder, vanilla, and sea salt. Stir with a spatula until well combined.

Step 4

Use a small cookie scoop, 1 tablespoon, to scoop to peanut butter mixture into balls. Place on prepared tray or sheet. Place in the freezer for 15 minutes or in the fridge for 30 minutes.

Step 5

Add the chocolate chips and coconut oil to a medium microwave safe bowl. Place in the microwave and heat in 30 second intervals until smooth.

Step 6

Dip the peanut butter balls in melted chocolate and use a spoon to pour some chocolate over the top then lift and allow excess chocolate to run off.

Step 7

Return to the tray or baking sheet and sprinkle with flaky sea salt.

Step 8

Refrigerate balls for at least 1 hour to allow the chocolate to set before serving. Once chocolate is set, you can store them in an airtight container in the refrigerator, layered with parchment or wax paper, for up to 2 weeks.