In a large mixing bowl, combine rolled oats, vanilla protein powder, and a pinch of salt. Stir until evenly mixed.

Add almond butter, honey, and peppermint extract to the dry mixture. Mix together vigorously until well combined.

If too dry, add unsweetened almond milk one tablespoon at a time until achieving a moist but firm texture.

Gently fold in the mini dark chocolate chips, distributing evenly throughout the mixture.

Scoop approximately 1 tablespoon of the mixture and roll it into a ball. Place on a parchment-lined baking sheet.

Refrigerate for at least 20 minutes to firm up.

Store in an airtight container in the refrigerator for up to one week.