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In a large bowl, whisk almond flour, protein powder, cocoa powder, and salt. Add almond butter, almond milk, maple syrup, and vanilla and, using a rubber spatula, fold until well combined.
Scoop heaping Tbsp. of dough (about 20 g. each) and roll into balls (you should have 12 total). Arrange on a parchment-lined baking sheet. (If balls seem sticky or inclined to slump at this point, freeze for 15 minutes before proceeding.)
In a medium heatproof bowl, microwave dark chocolate and oil in 30-second increments, stirring between each, until melted and smooth, about 90 seconds total.
Working one at a time, drop brownie bites into melted chocolate and spoon chocolate over. Using a fork, lift bite out of chocolate, letting excess drip off, and return to baking sheet. Allow chocolate to set for a few minutes, then sprinkle with rainbow chocolate chips.
Refrigerate bites until chocolate is hardened, at least 30 minutes, then store in an airtight container in the refrigerator up to 1 week.