Fudgy Edible Protein Cookie Dough Truffles

1. Add almond flour, protein powder, peanut butter, maple syrup, almond milk, and vanilla to a large mixing bowl. Mix with a fork until no clumps remain. The batter should be fudgy and thick. If it's too thick, add a touch more milk, 1 tsp at a time, being careful not to add more than an additional tablespoon.
2. Fold in the mini chocolate chips until fully incorporated.
3. Use a cookie scoop or your hands to form the batter into balls.
4. Melt the additional chocolate (in the microwave in 10-15 second increments until smooth).
5. Coat the truffles in the melted chocolate and place them on a parchment-lined baking sheet.
6. Drizzle with additional chocolate and garnish with sea salt if desired.
7. Leave in the fridge for at least 3 hours so the chocolate fully sets.
8. Store in the fridge in an airtight container for up to 4 days.