In a large bowl, whisk together the coconut flour, cocoa powder, protein powder, almond milk, and maple syrup.
Stir in the melted chocolate chips + coconut oil.
Mix in chocolate chips (optional add in).
Roll mixture into balls, about 1 tablespoon each. Place onto a baking sheet lined with parchment paper. (This recipe makes about 15 cake pops)
For the chocolate coating, melt together the chocolate chips and coconut oil.
Dip the end of a cake pop stick into the chocolate coating and gently press into a cake pop. Do this for each cake pop. The chocolate will help the cake balls adhere to the sticks.
Place the sheet of cake pops into the fridge for 20 minutes.
Warm up the chocolate coating a little if it has cooled and thickened. Dip each cake pop into the chocolate coating, letting the excess chocolate drip off before pressing the cake pops into a block of foam.
Top with chocolate chips, hemp seeds, sprinkles, etc.
Let set in fridge for 20 minutes.
*Sorry, other flours will not work with this recipe. Coconut flour absorbs a lot of liquid, making this batter the perfect consistency to roll up - other flours will cause the batter to be far too runny.