Mix together cashew butter, maple syrup, vanilla extract and milk. Add in pea protein and coconut flour, and mix until no clumps remain. Refrigerate dough for 30 minutes, or until firm enough to roll into balls (the coconut flour needs some time to absorb the liquid).

Roll into 16 balls (about 2 tbsp in size) and place on a baking sheet or plate lined with parchment paper.

Melt chocolate. Place each protein ball in the chocolate (individually is best), then use a fork to coat and finally, lift the protein ball with the fork, and hold over the chocolate bowl for a few seconds to let excess chocolate drip down.

Add sprinkles over top, freeze for ~5 minutes, or until chocolate has hardened.

Store extras in an airtight container in the refrigerator!