In a small bowl, dissolve the instant coffee or espresso powder in your choice of non-dairy coffee creamer or milk. Stir well until the mixture is fully combined with no clumps left behind, about 1-2 minutes.

In a large mixing bowl, combine the oats, cocoa powder, plant protein powder, and chia seeds. Use a whisk to blend the dry ingredients together.

In a separate bowl, mix together the tahini, raw honey, maple syrup, and vanilla extract until smooth, which should take about 1-2 minutes.

Pour the smooth tahini mixture into the bowl with the dry ingredients. Stir until everything is evenly incorporated, and then add in the coffee mixture and the dairy-free mini chocolate chips.

If your mixture appears dry and crumbly, gradually add more non-dairy milk, one tablespoon at a time, until you reach the perfect sticky consistency.

Using a tablespoon or small cookie scoop, portion out the dough and roll it into balls between your palms, aiming for about 1-inch size.

Transfer the rolled balls to an airtight container and refrigerate them to set for at least 30 minutes before enjoying.