Chocolate Protein Balls

Makes 41 balls (1.25 oz each)

Dry Ingredients:

2 cups brown rice protein (240 g)
1 cup quick oats
140 g semi-sweet mini chocolate chips
0.25 cup ground flaxseed meal
0.25 cup chia seeds
0.5 cup cocoa powder

Wet Ingredients:

20 oz crunchy almond butter
1 cup agave nectar
1 T vanilla extract

Instructions:

1. Combine all dry ingredients in a large mixing bowl.
2. Blend wet ingredients in a food processor till blended.
3. Mix wet ingredients into dry ingredients.
4. Lay a silicone sheet on a baking sheet.
5. Form into 41 evenly sized (1.25 oz) protein balls and lay out on the baking sheet. I use an ice cream scoop and weigh each one on a plate.
6. Freeze protein balls till hard. Transfer to a freezer bag, and store in freezer.
7. Remove a protein ball from the freezer to thaw about 15 minutes before you want to eat it.