In a large mixing bowl, combine the rolled oats, almond butter, honey, vanilla protein powder, and peppermint extract. Mix well until you achieve a thick, sticky dough-like consistency.

If the mixture feels dry, gradually add unsweetened almond milk, one tablespoon at a time, until the mixture holds together well.

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

Scoop about one tablespoon of the mixture and roll it into a ball. Repeat with the remaining mixture, placing them on a parchment-lined baking sheet.

Cover the baking sheet and refrigerate for at least 20 minutes to firm up.

After being chilled, store the protein balls in an airtight container in the refrigerator.