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Line a large tray or cutting board with parchment paper.Mix together the ½ cup rolled oats, ½ cup almond flour, ¾ cup cashew butter, ½ c vanilla protein powder, ¼ tsp salt, 2 tbsp peanut butter powder, and 2 tbsp maple syrup using a hand mixer.
Slowly add the ¼ c milk until a playdough like consistency forms. Add more 1 tbsp at a time as needed to bring the dough together.
Mix in the ¼ c M and m’s and ¼ c Mini chocolate chips. Then shape into 18 balls using a spoon or cookie scoop. Place them on the prepared tray. Freeze them for 15 minutes then transfer to an air tight container. This recipe is 2 balls per serving.Store in the fridge for up to a week or freezer for 3 months.