2 cups (200 g) certified gluten free rolled oats
2 cups (80 g) unsweetened coconut flakes
1 cup (160 g) hulled raw hemp seeds (can substitute chia seeds, hulled sunflower seeds, flax seeds or pumpkin seeds)
1/2 teaspoon kosher salt
1 1/4 cups (320 g) smooth peanut butter (can substitute almond butter another favorite nut butter; if you use sunbutter, you may have to rebalance the moisture balance with more oats or coconut flakes)
1/2 cup (168 g) honey
1 teaspoon pure vanilla extract
4 ounces miniature chocolate chips
Line a large, rimmed baking sheet with parchment paper and set it aside. In a large bowl, place the oats, coconut flakes, hemp seeds and salt, and mix to combine well. Set the bowl aside. If you would like to intensify the flavor of these ingredients, you can place them all together on a lined baking sheet in a single layer and toast them in a 300°F oven (or toaster oven, in batches) for about 15 minutes, stirring once. Then proceed with the recipe as written.
In a separate large, microwave-safe bowl, place the peanut butter, honey and vanilla extract, and mix to combine. Microwave the peanut butter and honey mixture on 60% power for 30 seconds to loosen the mixture and make it easier to combine with the dry ingredients. Add the oat and coconut dry mixture to the peanut butter and honey mixture, and mix until well-combined. Allow the mixture to cool for at least 10 minutes, and then add the miniature chocolate chips. Mix until the chips are evenly distributed throughout. If you add the chips when the mixture is hot, the chips will all melt.
Scoop the mixture by the heaping tablespoon onto the prepared baking sheet (a #50 ice cream scoop works perfectly). You should have about 36 portions. Roll each portion tightly into a ball between your palms. Place the baking sheet in the refrigerator to chill until firm. Serve chilled. They will hold their shape at room temperature, but I prefer them chilled.