In a large mixing bowl, add rolled oats, almond butter, honey, vanilla protein powder, and peppermint extract. Mix thoroughly for about 2-3 minutes until well combined and cohesive.

If the mixture seems too dry, gradually add unsweetened almond milk, one tablespoon at a time, mixing until the texture resembles a firm cookie dough.

Gently fold in the mini dark chocolate chips until evenly distributed.

Scoop out portions and roll them into balls about one inch in diameter.

Refrigerate the protein balls for at least 20 minutes to firm up.

Once chilled, transfer to an airtight container for storage.