Chocolate Peanut Butter Balls

Chocolate Peanut Butter Balls

Macros: C6.5 F1.5 P4

Ingredients: 

• 40g (2.5 tbsp) Jif Peanut Butter Powder
• 20 g (2.5 tsp) Pure Clover Honey
• 20 g (1 1/4 tbsp) Creamy Peanut Butter (I use Kroger)
• 60 ml (1/8c + 1 Tbsp) water
• 6 ml (1tsp) Vanilla 
• 32g (1 Heaping Scoop)  Chocolate Whey Protein (I use Gold Standard)
• 70 ml (6 tbsp) Sugar Free Original Pancake Syrup
• 20 ml Semi-sweet Chocolate Mini Baking Chips
• 60 g (2 cup) Quick 1 Minute 100% Whole Grain Oats

Directions:

1. Mix the first four ingredients together and mix until the mixture is the same consistency as regular peanut butter. If it's too thick add tiny amounts of water.
2. Once the mixtures is at the right consistency, mix in all the remaining ingredient except for the oats. 
3. Slowly stir in the oats
4. Roll 18g (about 1tbs) of the mixture into a ball and place on a cookie sheet
5. Makes 16-17 balls
6. Put balls into the freezer
7. Once the balls are frozen hard you can place them into a plastic bag.
8. You can store the balls in the freezer to keep them fresh for longer or you can keep them in the fridge if you prefer them soft.