In a large bowl, stir together peanut butter, syrup, coconut oil, vanilla and chocolate chips until well combined; set aside.

Place the oats in a food processor (or a blender), and 5-6 times. The pieces should begin to break up, not ending up in a flour.

Add the oats to the wet mixture.

Add 1/2 cup pretzels to the food processor (or blender…no need to clean it out before doing this). Pulse-6-7 times until you get large pieces of pretzel. Measure out 1/2 cup of the crushed pretzels. Add more pretzels if you didn’t get to 1/2 cup crushed pretzels.

Or, if you don’t have a food processer/blender, place oats and pretzels in large zipped lock bag. Push out all the air and seal bag closed. Use bottom of a cup or a rolling pin to break them up.

Add the pulsed pretzels, flax and chia seeds to the wet mixture (that already has pulsed oats in it).

Add chocolate chips into the peanut butter mixture. Stir together. If mixture is too dry, add a couple of drops of syrup or oil. If it seems too wet, add a bit more pulsed oats or pretzels.

Line a cookie sheet (or a large plate) with parchment paper.

Slightly dampen your hands and begin to take out small portions of the mixture. If when rolling the balls the mixture seems to dry, add a teaspoon of water at a time. Squish each portion into 1” balls (it’s about 2 tablespoons per ball…should get about 25 balls, depending on how large you are rolling them).

If you are adding some flaky salt, sprinkle some on once you roll out all the balls (I only did a handful with the salt for me).

Refrigerate for 20-30 minutes, until they firm up.

Transfer to a zipped lock bag or an airtight container. Store in the refrigerator for up to a week and in the freezer for up to 3 months.

To thaw, simply place the desired number of bites on the counter or in the fridge for 10-30 minutes.