In a mixing bowl, combine the almond flour, chocolate protein powder, and maple syrup. Mix until well blended.
Slowly add the almond milk, one tablespoon at a time, mixing between additions. Continue until the mixture is thick, soft, and moldable.
Press the mixture into a silicone mini muffin mold, filling each cavity about ¾ of the way full.
Melt the dark chocolate chips using a double boiler or microwave in short intervals, stirring until smooth.
Pour the melted chocolate over each protein bite, spreading gently to cover the top.
Sprinkle with flaky sea salt.
Place the mold in the refrigerator for about 20 minutes, or until the chocolate is set.
