Whisk together the peanut butter, maple syrup, plant based milk, and vanilla extract in a small bowl.
Stir the oats, coconut shreds, almonds, chia seeds, ground flaxseed, and salt together in a large mixing bowl until thoroughly combined.
Add the peanut butter mixture to the dry mixture and stir until evenly coated. Toss in the mini chocolate chips and stir once more. I used regular sized chocolate chips but prefer the ones made with mini chips.
Cover the bowl and chill in the refrigerator for 15 minutes, or until the mixture is chilled- this will help the balls stick together. If the mixture is dry and crumbly, add more plant-based milk- 1 teaspoon at a time. This might happen if the peanut butter isn't as runny.
Roll the mixture into balls and place on a parchment-lined plate or cutting board- I used about two tablespoons per ball. They can be enjoyed immediately but I recommend place them to the fridge to set for at least 1 hour before transferring them to an airtight container- this will help them not stick together.
Notes
Enjoy immediately or refrigerate in an airtight container for up to 1 weekor freeze for up to 3 months.
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