Prepare Your Tray: Line a baking tray or a large plate with parchment paper. This will prevent the energy balls from sticking while they chill.

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

Add the Dry Ingredients: Add the rolled oats, ground flaxseed, and the pinch of sea salt to the bowl with the wet ingredients.

Mix Thoroughly: Stir everything together until a thick, sticky dough forms. It will seem a bit crumbly at first, but keep mixing until all the oats are coated. What works best for me is to use my hands for the final part of the mixing to really bring it together.

Fold in the Good Stuff: Gently fold in the mini chocolate chips and the chopped M&M's. Try not to overmix here, as you don't want the candy colours to bleed too much into the dough.

Chill the Mixture: This is the crucial step! Cover the bowl with cling film and place it in the refrigerator for at least 30 minutes. This allows the fats to firm up and the oats to absorb some moisture, making the dough much easier to handle.

Roll into Balls: Once chilled, use a tablespoon or a small cookie scoop to portion out the mixture. Roll each portion firmly between the palms of your hands to form a ball about 2-3cm in diameter. If the mixture sticks to your hands, you can dampen them very slightly with water.

Final Chill: Place the rolled monster cookie balls onto your prepared baking tray. You can enjoy them straight away, but they firm up even better after another 15-20 minutes in the fridge.