In a large mixing bowl, combine rolled oats, almond butter, honey, vanilla protein powder, and peppermint extract. Mix thoroughly until a cohesive, slightly sticky dough forms.

If the mixture feels too dry, add unsweetened almond milk, one tablespoon at a time, until it reaches a moldable consistency.

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

Scoop out portions and roll into 1-inch balls. Place on a parchment-lined baking sheet, spacing them about an inch apart.

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

Transfer to an airtight container for storage. Enjoy fresh or freeze for longer storage.