Ingredients
Method
Preparation
- Add rolled oats, almond butter, honey, vanilla protein powder, and peppermint extract to a large mixing bowl.
- Stir vigorously until the ingredients form a uniform mixture and the protein powder is fully incorporated.
- Check the texture. If it feels dry or crumbly, add almond milk 1 tablespoon at a time until it holds together when pressed.
- Gently fold in the mini dark chocolate chips so they are evenly distributed.
- Use a tablespoon to scoop portions, then roll each scoop into a compact ball between your palms.
- Arrange the balls on a parchment-lined baking sheet so they don’t stick together.
- Refrigerate for at least 20 minutes to firm up and let flavors meld.
- Transfer to an airtight container and store in the fridge for up to one week.
Nutrition
Notes
Use sunflower seed butter for a nut-free version, or swap the vanilla protein powder for chocolate if you want extra cocoa depth. If you prefer less sweetness, reduce the honey by a tablespoon. Serve chilled or at room temperature.