Place oats, peanut butter, rice syrup, cocoa, espresso and vanilla in a bowl and stir together very well with a sturdy wooden spoon, large, firm silicone spatula or your hands until thoroughly combined. We like to use our stand mixer fitted with the flat paddle and highly recommend this approach. Once the mixture is thoroughly and evenly combined, fold in the crushed chocolate covered espresso beans.

Roll the mixture into small, bite-size balls about 1-inch (2.5 cacross. We use a tiny scoop to help the process. If the mixture is too soft, simply cover with plastic wrap and refrigerate until firm enough to roll. Refrigerate in an airtight container for up to 1 week or freeze up to 1 month.