Instructions:

1. Bring soy milk to a boil. Add pitted dates and let soak. 

2. Blend rolled oats into a powder. Pour into a medium bowl, mixing in powdered peanut butter, protein powder, chia seeds, and cacao nibs. 

3. Add soy milk and dates to the blender, mixing until completely smooth. 

4. Pour wet mixture into the dry, incorporating thoroughly and adding a tablespoon of milk or water until reaching desired consistency. 

5. Roll 1-inch balls onto parchment paper using a cookie scoop or eyeballing with your hands. Store up to 1 week in an airtight container. 

Notes:

This recipe has only been made with peanut butter powder. Regular peanut butter will work, but you might try ¼ cup peanut butter or reducing the milk to ½ cup, adding more liquid as needed.

Photo and Recipe Courtesy of Tyler Carr @yourgirltyler