S’mores Protein Balls

In a large mixing bowl, stir together the oats, protein powder, crushed graham crackers and salt until well combined. 2. 1½ cups gluten-free quick oats,1 cup vanilla whey protein powder,¼ teaspoon salt,½ cup crushed graham crackers Add the almond butter, marshmallows, chocolate chips and honey (or maple syrup) to the bowl. Stir until a thick dough begins to form. If the mixture feels too dry or crumbly, add milk one tablespoon at a time until the dough holds together. 3. 1 cup almond butter,½ cup (25g) mini marshmallows, not packed,¼ cup mini chocolate chips,¼ cup honey or maple syrup,3 Tablespoons unsweetened almond milk Scoop about 1 Tablespoon of dough and roll into balls using your hands. Place on a parchment-lined plate or baking sheet. 4. Refrigerate the protein balls for 20–30 minutes to help them firm up. Enjoy right away or store in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.