1. Mix dry ingredients: In a medium bowl, whisk together oats, cocoa powder, protein powder, espresso powder, and salt.

2. Add wet ingredients: Add almond butter, honey (or maple syrup), and peppermint extract. Mix with a spatula or hands until thick and fudgy.

3. Adjust texture: Test a small portion—if it’s too dry, add 1 tbsp water at a time; if too sticky, add extra oats or protein powder.

4. Fold in chocolate chips: If using, gently fold them in once dough reaches perfect consistency.

5. Shape bites: Line a tray or plate with parchment paper. Use a tablespoon or small cookie scoop to portion dough and roll into 1-inch balls. Wet hands slightly if dough sticks.

6. Chill: Refrigerate 20–30 minutes until firm and chewy.

Serving & Storage:

• Store in an airtight container in the fridge up to 2 weeks.

• Freeze for up to 3 months, separated by parchment paper. Thaw 10–15 minutes before eating.

• Optional: drizzle with melted dark chocolate or sprinkle crushed candy canes for extra festive flair.

Flavor Variations:

• Double Chocolate Cherry: Replace peppermint with ½ tsp almond extract, fold in ¼ cup dried tart cherries instead of chocolate chips.

• Gingerbread Spice: Replace peppermint and espresso with 1 tsp ground ginger, ½ tsp cinnamon, and a pinch each of nutmeg & cloves.

• Protein Boost: Add 2 tbsp ground flaxseed or chia seeds to the dry mix.

• White Chocolate Wonderland: Use vanilla protein powder and fold in white chocolate chips + crushed peppermint.