Combine Dry Ingredients: In a large mixing bowl, add the rolled oats, chocolate protein powder, cacao powder, ground flaxseed, chia seeds, and sea salt. Use a whisk to mix them together until everything is evenly distributed. This prevents any clumps of protein powder in the final product.

Add Wet Ingredients: Add the almond butter, honey (or maple syrup), and vanilla extract to the bowl with the dry ingredients.

Mix Thoroughly: Using a sturdy wooden spoon or spatula, begin mixing everything together. At first, it will seem quite dry and crumbly. What works best for me is to get my hands in there and knead the mixture for a minute or two. The warmth from your hands helps the almond butter soften and incorporate fully.

Adjust the Consistency: Add 2 tablespoons of milk and continue to mix. The mixture should start to come together into a thick, slightly sticky dough. If it still feels too dry to hold its shape, add the final tablespoon of milk. Be careful not to add too much, or it will become too wet to roll.

Stir in Chocolate Chips: If you're using them, gently fold in the mini dark chocolate chips until they are evenly spread throughout the mixture.

Portion and Roll: Use a tablespoon or a small cookie scoop to portion out the mixture. Roll each portion firmly between the palms of your hands to create a smooth, compact ball, roughly 2-3cm in diameter.

Coat (Optional): If you wish, roll the finished balls in a shallow dish of desiccated coconut or extra cacao powder for a neat finish.

Chill to Firm Up: Place the rolled protein balls on a baking tray lined with parchment paper. Transfer the tray to the refrigerator and chill for at least 15-20 minutes. This step is essential as it allows the balls to firm up and makes them less sticky.