1. In a large mixing bowl, combine the rolled oats, protein powder, ground flaxseed, shredded coconut (if using), and sea salt. Stir gently to mix all the dry ingredients evenly.
2. Add the almond butter, honey (or maple syrup), and peppermint extract to the dry mixture. Stir with a wooden spoon or spatula until the mixture starts to clump together.
3. If the mixture feels too dry, slowly add almond milk one tablespoon at a time until it reaches a sticky, pliable consistency that holds when pressed.
4. Fold in the mini dark chocolate chips, saving a few to press on top of each ball for that inviting look.
5. Using your hands, roll the mixture into 1-inch balls, pressing gently so they hold their shape but aren’t too dense.
6. Place the balls on a parchment-lined baking sheet or plate. Press a few chocolate chips on top of each one for a pretty finish.
7. Refrigerate the protein balls for at least 30 minutes to firm up and let the flavors meld. For a faster fix, pop them in the freezer for 10-15 minutes.
8. Enjoy immediately or store for later snacking!

I remember making these with Olivia one chilly afternoon—we both loved how the mint instantly brightened the room, reminding me of the fresh herbs Nonna Rosa grew in her garden. The hands-on rolling was a favorite part for my girls, turning kitchen time into a joyful ritual.