Ingredients
Method
Preparation
- Place oats, almond butter, honey, vanilla protein powder, and peppermint extract into a large mixing bowl. Stir until the mixture looks even and starts to clump.
- Check the texture by pinching a little between your fingers. If it’s dry or crumbly, stir in almond milk one tablespoon at a time until the mixture holds together when pressed.
- Gently fold in the mini dark chocolate chips to ensure they are distributed without melting.
Shaping
- Use a tablespoon or small cookie scoop to portion the dough, then press and roll each portion into a compact ball. Press firmly so the balls hold their shape.
- Arrange the protein balls on a parchment-lined baking sheet or plate in a single layer.
Chilling
- Refrigerate for at least 20 minutes to let them firm up. Chilling also helps flavors meld.
Storage
- Transfer cooled balls to an airtight container and store in the fridge for up to one week.
Nutrition
Notes
Store finished balls in an airtight container in the refrigerator for up to seven days. For longer storage, freeze in a single layer on a tray for one hour, then transfer to a freezer-safe bag or container for up to three months. Thaw in the fridge overnight or at room temperature for 20 to 30 minutes before serving. Watch the peppermint level for younger children — cut the extract in half if needed.