In a large mixing bowl, add rolled oats, almond butter, honey, vanilla protein powder, and peppermint extract. Mix until evenly blended, forming a thick mixture.

Slowly incorporate almond milk until the mixture reaches a rollable consistency, sticky but not overly wet.

Gently fold in mini dark chocolate chips until evenly distributed.

Roll portions of the mixture into balls, about one inch in diameter, and place them on a parchment-lined baking sheet.

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

Transfer to an airtight container. They can be stored in the refrigerator for up to a week or frozen for up to three months.