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

If the mixture feels too dry, gradually add unsweetened almond milk, 1 tablespoon at a time, mixing until the right consistency is achieved.

Gently stir in mini dark chocolate chips until evenly distributed throughout the mixture.

Using a tablespoon, scoop out portions of the mixture and roll them into balls, placing them on a parchment-lined baking sheet.

Chill the balls in the fridge for at least 20 minutes to firm up.

Store the protein balls in an airtight container in the fridge for up to a week, or freeze for up to three months.