• Peel the banana, mash it with a fork on a plate, and pack the mashed banana in a measuring cup to measure 1/2 cup. This prevents a batter that is too wet or too dry at the end.
• In a food processor, add all the ingredients except the chocolate chips: rolled oats, walnuts, chia seeds, flax meal, mashed banana, peanut butter, maple syrup, cinnamon, vanilla pea protein powder, and salt.
• Process on high speed until the batter is sticky and evenly combined. You may have to stop the food processor a few times, scrape down the sides of the bowl with a silicone spatula and repeat. The batter is ready when it's easy to squeeze by hand, and it holds together.
• If the dough is too sticky, fold in 1-2 tablespoons of rolled oats. If too dry, add some water, one tablespoon at a time.
• Fold in chocolate chips and pulse a few times to incorporate.
• Slightly wet your hand with water to prevent the batter from sticking to your hands.
• Roll about 1 1/2 tablespoons of batter into a ball, place on a plate, and repeat until no more batter is left.
• Place the energy balls in the fridge for at least 1 hour to firm up nicely.

Storage

• Refrigerate for up to 7 days in an airtight container or freeze for up to 1 month, and thaw at room temperature 3 hours before eating.