Peanut butter protein balls recipe
 Energy balls packed with sources of protein, from peanut butter, chia seeds and pumpkin seeds. Sweetened with agave syrup and dark chocolate chips. 240g/8½oz peanut butter (crunchy or smooth)120g/4¼oz agave syrup90g/3¼oz rolled oats30g/1oz pumpkin seeds10g/⅓oz chia seeds90g/3¼oz dark chocolate chips 240g/8½oz peanut butter (crunchy or smooth) 120g/4¼oz agave syrup 90g/3¼oz rolled oats 30g/1oz pumpkin seeds 10g/⅓oz chia seeds 90g/3¼oz dark chocolate chips Method Put the peanut butter and agave syrup into a microwaveable bowl. Heat in the microwave for 20 seconds on HIGH to loosen up the mixture. Stir well to combine. By making the peanut butter and agave almost liquid makes it much easier to incorporate the rest of the ingredients. (Alternatively, put the peanut butter and agave into a medium saucepan and heat gently, stirring all the time, until soft and well combined.) Leave to cool for about 5 minutes. Add the oats, pumpkin seeds and chia seeds. Mix well and then mix in the chocolate chips.Line a baking tray with baking paper. Use an ice cream scoop or large spoon to scoop out about 35g/1¼oz of the mixture. Roll between your palms to make into a ball and place on the lined tray. Repeat with the remaining mixture – you should have about 16 balls. Place the tray in the fridge for about 1 hour until the balls are firm. Put the peanut butter and agave syrup into a microwaveable bowl. Heat in the microwave for 20 seconds on HIGH to loosen up the mixture. Stir well to combine. By making the peanut butter and agave almost liquid makes it much easier to incorporate the rest of the ingredients. (Alternatively, put the peanut butter and agave into a medium saucepan and heat gently, stirring all the time, until soft and well combined.) Leave to cool for about 5 minutes. Put the peanut butter and agave syrup into a microwaveable bowl. Heat in the microwave for 20 seconds on HIGH to loosen up the mixture. Stir well to combine. By making the peanut butter and agave almost liquid makes it much easier to incorporate the rest of the ingredients. (Alternatively, put the peanut butter and agave into a medium saucepan and heat gently, stirring all the time, until soft and well combined.) Leave to cool for about 5 minutes. Add the oats, pumpkin seeds and chia seeds. Mix well and then mix in the chocolate chips. Add the oats, pumpkin seeds and chia seeds. Mix well and then mix in the chocolate chips. Line a baking tray with baking paper. Line a baking tray with baking paper. Use an ice cream scoop or large spoon to scoop out about 35g/1¼oz of the mixture. Roll between your palms to make into a ball and place on the lined tray. Repeat with the remaining mixture – you should have about 16 balls. Use an ice cream scoop or large spoon to scoop out about 35g/1¼oz of the mixture. Roll between your palms to make into a ball and place on the lined tray. Repeat with the remaining mixture – you should have about 16 balls. Place the tray in the fridge for about 1 hour until the balls are firm. Place the tray in the fridge for about 1 hour until the balls are firm. Recipe tips This recipe can be gluten-free if you use suitable oats (naturally gluten-free, but often produced in factories that aren't, so check the label). Most peanut butter is also gluten-free, but again it's wise to check the label. Each portion is 3-4 balls and comes in under 200 calories.