No Bake Fudge Brownie Protein Truffles

Add almond flour, protein powder, peanut butter, maple syrup, chocolate almond milk, and vanilla extract to a large mixing bowl. Mix with a fork until no clumps remain (a whisk will get stuck). Note that the texture will vary depending on the type of protein powder used; it 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. Use a cookie scoop or your hands to form the batter into balls. This recipe will make 6 large or 12 small truffles. Melt the additional dark chocolate chips (in the microwave in 10-15 second increments until smooth is suggested). Coat the truffles in the melted chocolate and place them on a parchment-lined baking sheet. Drizzle with additional chocolate and garnish with cacao nibs if desired. Leave in the fridge for at least 3 hours so the chocolate fully sets. Store in the fridge in an airtight container for up to 4 days.