In a medium mixing bowl, whisk together the chocolate protein powder, 1/4 cup cocoa powder, and sea salt.

In a separate small bowl, combine the almond butter, maple syrup, melted coconut oil, vanilla extract, and almond milk until smooth.

Gradually fold the wet ingredients into the dry ingredients until a stiff, moldable dough forms.

Using a tablespoon or small cookie scoop, portion the dough into 12 equal pieces and roll them between your palms to form smooth spheres.

Place the remaining cocoa powder in a shallow dish and roll each truffle in the powder until evenly coated.

Arrange the truffles on a parchment-lined tray and refrigerate for at least 30 minutes to firm up before serving.