Combine tahini, maple syrup, vanilla, and salt in a medium mixing bowl and whisk until emulsified.

Sift in the protein powder, coconut flour, and cocoa powder to prevent clumping.

Fold the dry ingredients into the tahini mixture using a spatula until a cohesive, non-sticky dough forms.

Stir in the dark chocolate chips until evenly distributed.

Portion the dough into 25g increments and roll into spheres using clean hands.

Arrange the protein balls on a parchment-lined sheet and refrigerate for a minimum of 30 minutes to set.