1 Line a small baking pan or dish with parchment paper and set aside.

2 In a medium bowl, stir together the peanut butter, honey (or maple syrup), melted coconut oil and vanilla until smooth.

3 Add the rolled oats, ground flaxseed or chia (if using), salt and chopped nuts; mix until evenly coated and combined.

4 Fold in the mini chocolate chips, reserving a few to press on top if you like.

5 Use a tablespoon or small cookie scoop to form even balls, pressing them firmly so they hold together. Place each bite onto the prepared pan.

6 Press the reserved chocolate chips onto the tops of the bites for a pretty finish.

7 Refrigerate the bites for at least 20 minutes to firm up (or freeze 10 minutes for quicker set).

8 Store in an airtight container in the fridge for up to 1 week or freeze for longer storage. Enjoy chilled or at room temperature.