1. Roughly chop the dark chocolate into small pieces.
2. In a large bowl, add the dark chocolate pieces, smooth peanut butter, maple syrup, cocoa powder, sea salt, vanilla protein, gluten-free rolled oats, vanilla extract, and chia seeds. Combined well with a hand mixer or spoon/spatula.
3. With a tablespoon, scoop out the mixture and roll into equal sized balls. Place on a parchment lined baking sheet, and then put in the freezer for a minimum of 15 minutes.
4. You can store these in the fridge for up to 1-2 weeks!
*Keep in mind that different people will always have unique trigger foods. These products and foods have worked well for me, but they may not for everyone. Overall this is a low FODMAP recipe but playing around with portion sizes, substituting ingredients, and the amount of each ingredient can be helpful if you react to any of these foods!