Line an 8x4-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.

In a medium microwave-safe bowl, melt the cacao butter in 30-second intervals until completely liquid.

Whisk the almond butter, liquid sweetener, vanilla extract, and almond extract into the melted cacao butter until the mixture is homogenous.

Add the vanilla pea protein, almond flour, and sea salt to the wet ingredients. Stir with a stiff spatula until a thick, pliable dough forms. If the dough is too dry, add 1 teaspoon of water or almond milk at a time until the desired consistency is reached.

Gently fold in 1.5 tablespoons of the rainbow sprinkles, ensuring they are evenly distributed without color bleeding.

Transfer the mixture to the prepared pan. Press firmly and evenly into the corners using a flat-bottomed glass or an offset spatula to create a smooth surface.

Top with the remaining sprinkles and press them lightly into the surface of the dough.

Refrigerate the pan for at least 1 hour, or until the cacao butter has fully set and the bars are firm to the touch.

Lift the parchment paper to remove the slab from the pan and slice into 8 equal rectangular bars using a sharp knife.