In a large mixing bowl, combine fresh runny peanut butter and brown rice syrup. If your peanut butter is not runny you can warm the mixture under bain-marie (hot bath) while you stir to help ingredients comes together.
Stir in the rest of the ingredients: flaxseed meal, pea protein powder, chia seed and unsweetened almond milk. Start with 2 tablespoons of unsweetened almond milk. If the dough is too dry, this may happen depending on the brand of pea protein powder you are using, then add an extra tablespoon of unsweetened almond milk.
The no-bake cookie dough should be consistent, slightly sticky but you should be able to shape balls easily.
Shape 10 cookie dough balls and place each ball on a plate covered with parchment paper. If the dough is too sticky, rub your hands with a tiny oil (or water) to roll balls easily.
Roll the balls into hemp hearts for extra plant-based proteins and in vegan dark chocolate chips if desired (optional)
Refrigerate 15 minutes to firm up.
Store in the fridge for up to 2 weeks in a airtight box.
Peanut butter swap: you can use fresh runny almond butter instead of peanut butterKeto sweetener : use liquid monk fruit syrup , net carb per ball will be 1.5 g