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Whisk the almond flour, protein powder, and salt together in a large mixing bowl.
Add the cashew butter, maple syrup, milk, vanilla extract, and almond extract to the bowl and mix to incorporate into the dry ingredients until there are no dry pieces left (this will take some effort since it’s a thick mixture).
Fold in the chocolate chips until evenly dispersed. The mixture should be thick like cookie dough—depending on what kind of protein powder you use, you may need to adjust with either more almond flour or more milk to get the right consistency. Don’t be afraid to make those adjustments! It’s very forgiving.
Transfer the bowl to the refrigerator to chill for 30 minutes.
Using clean hands, roll the chilled dough into about 18 evenly sized balls (use a 1 tablespoon cookie scoop to easily measure them out, highly recommend!).
For the dipping chocolate: In a small bowl, microwave ⅓ cup chocolate chips and 1 tablespoon coconut oil in 30-second increments, stirring in between until smooth and evenly mixed. Once melted, coat each protein ball in chocolate and place on a small sheet pan or plate lined with parchment paper. If using, sprinkle with flaky sea salt over top. Chill until hardened.
Transfer to a sealed container with a sheet of parchment in between each layer and refrigerate for up to 7 days.