In a large mixing bowl, mix together the rolled oats, almond butter, honey, vanilla protein powder, and peppermint extract. Stir thoroughly until everything is well combined.

If the mixture feels too dry or crumbly, gradually add unsweetened almond milk, one tablespoon at a time, until you reach a rollable consistency.

Gently fold in the mini dark chocolate chips, ensuring they are evenly distributed throughout the mixture for a delightful chocolate burst in every ball.

Using your hands, roll the mixture into walnut-sized balls and place them on a parchment-lined baking sheet.

Chill the baking sheet in the fridge for at least 20 minutes, allowing the protein balls to firm up nicely.

Once chilled, transfer the protein balls to an airtight container. Store them in the fridge for up to a week, or freeze for longer enjoyment.