Line two baking sheets or large trays with parchment paper.

Add the raw cashews to a food processor. Process for about 1 minute, stopping to scrape down the sides as needed, until the nuts resemble a fine meal. Avoid processing so long that they turn into cashew butter.

Add the vanilla protein powder, honey, 2 tablespoons melted coconut oil, peppermint extract, vanilla extract, and salt.

Process until the ingredients come together into a sticky dough. If necessary, scrape down the bowl and process again briefly.

Taste a very small amount and adjust the peppermint carefully. Peppermint extract is strong, so add only a drop or two at a time if you want more.

Transfer the mixture to a bowl and fold in ½ cup mini chocolate chips until evenly distributed.

Use a small cookie scoop to portion the mixture. Roll each portion between your palms into approximately 1-inch balls.

Arrange the Mint Chocolate Chip Protein Balls on a parchment-lined baking sheet and freeze for 15–20 minutes, or until firm.

Place the green candy melts or white chocolate in a microwave-safe bowl. Add 1 tablespoon coconut oil.

Microwave in approximately 20-second intervals, stirring thoroughly after each interval, until smooth. If using white chocolate, stir in a small amount of suitable green food coloring if desired.

Remove the chilled protein balls from the freezer.

Using a fork, dip one ball at a time into the melted coating. Turn gently until covered, then lift it out and allow excess coating to drip back into the bowl.

Transfer each coated ball to the parchment-lined tray.

Immediately sprinkle with a few additional mini chocolate chips before the coating sets.

Repeat with the remaining protein balls.

Refrigerate for approximately 10 minutes, or until the chocolate coating is completely firm.

Keep refrigerated until ready to serve.