Sift the almond flour, protein powder, cacao powder, and sea salt into a medium mixing bowl to ensure a uniform dry base.

Add the creamy almond butter, pure maple syrup, and vanilla extract to the center of the dry ingredients.

Stir the mixture with a spatula or knead manually until the dough reaches a dense, fudge-like consistency.

Incorporate the mini chocolate chips into the dough until evenly distributed.

Divide the dough into 12 equal segments, approximately 1 tablespoon each.

Roll each segment between palms to form smooth, uniform spheres.

Place the spheres on a parchment-lined tray and refrigerate at 4 degrees Celsius for 30 minutes to finalize the texture.