Combine Wet Ingredients: In a large mixing bowl, combine the crunchy peanut butter, honey (or maple syrup), and vanilla extract. Stir with a spatula until the mixture is smooth and well-incorporated.

Add Dry Ingredients: To the same bowl, add the rolled oats, ground flaxseed, and fine sea salt. Mix thoroughly until a sticky, thick dough forms. Make sure there are no dry pockets of oats remaining.

Fold in the Chocolate: Gently fold in the mini chocolate chips and the chopped chocolate beans. I find that using a spatula is best here to avoid breaking the chocolate pieces too much.

Chill the Mixture: Cover the bowl with cling film or a reusable wrap and place it in the refrigerator to chill for at least 30 minutes. This step is vital as it allows the oats to absorb some moisture and makes the dough less sticky and much easier to handle.

Roll the Balls: Once chilled, remove the bowl from the fridge. Use a small cookie scoop or a tablespoon to portion out the mixture. Roll each portion firmly between your palms to form a compact ball, about 2.5 cm (1 inch) in diameter. What works best for me is having slightly damp hands to prevent sticking.

Store: Place the finished Monster Cookie Energy Balls in an airtight container. They are ready to eat immediately but will firm up a little more in the fridge.