In a large mixing bowl, combine the rolled oats, almond butter, honey, vanilla protein powder, and peppermint extract. Mix until a cohesive mixture forms.

If the mixture is too dry, gradually add almond milk, one tablespoon at a time, until the desired consistency is achieved.

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

Scoop about one tablespoon of the mixture and roll it into a ball shape, placing each ball on a parchment-lined baking sheet.

Refrigerate the balls for a minimum of 20 minutes to firm up.

Transfer the protein balls to an airtight container for storage; they can be kept in the fridge for up to a week or frozen for up to three months.