Protein Cookie Dough Truffles

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