• Peel, mash the bananas, and measure 1/2 cup. It's important to be precise, or the batter will be too wet if you add too much banana.
• In a food processor, add all the ingredients, except the chocolate chips: rolled oats, coconut, chia seeds flaxseed meal, mashed banana, peanut butter maple syrup, cinnamon, vanilla extract, and salt Process on high speed for 45-60 seconds just enough to bring ingredients together into a sticky dough.
• Transfer the dough to a bowl. If the dough is too sticky, fold in an extra 1/4 cup rolled oats as well. The dough should be easy to roll into a ball, not runny or too wet.
• Fold in chocolate chips. Set aside in the fridge for 10 minutes.
• Slightly oil hands with coconut oil to prevent the batter from sticking to your hands. Roll one tablespoon of batter into a ball and repeat until you have made 12 energy balls.
• Place the energy balls on a plate covered with parchment paper.

Storage

• Refrigerate for up to 7 days in an airtight container or freeze and thaw at room temperature 3 hours before eating.