In a large mixing bowl, sift together the chocolate protein isolate, unsweetened cocoa powder, oat flour, and sweetener to remove lumps.

Incorporate the fat-free Greek yogurt and vanilla extract into the dry mixture using a silicone spatula.

Fold the ingredients together until a dense, uniform dough forms; if the mixture remains too dry or crumbly, add water in 5ml increments.

Once the dough reaches a non-stick, pliable consistency, divide it into 12 equal portions (approximately 25g each).

Roll each portion between the palms of your hands to form smooth, uniform spheres.

Place the protein balls on a tray lined with parchment paper and refrigerate for 30 minutes to allow the fibers to hydrate and the texture to firm up.

Store in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.