In a medium mixing bowl, combine 1 cup of pea protein, ¼ cup of unsweetened cocoa powder, and a pinch of salt. Use a whisk to blend until evenly mixed.

Add ½ cup of sunflower seed butter and 1 teaspoon of vanilla extract to the dry mixture. Mix thoroughly until well combined. If dry, add a tablespoon of water at a time until it reaches a dough-like consistency.

Use your hands or a small cookie scoop to shape the dough into balls, approximately 1 tablespoon each.

Transfer the baking sheet with the protein balls to the freezer and let them chill for at least 30 minutes.

In a small saucepan, combine 1 cup of dark chocolate chips and 1 tablespoon of coconut oil. Heat over low heat, stirring until fully melted and smooth.

Retrieve the protein balls from the freezer. Dip each ball into the melted chocolate, ensuring they are evenly coated. Let excess chocolate drip off.

Once all balls are coated, drizzle any remaining melted chocolate over the tops and sprinkle a touch of sea salt.

Place in the refrigerator until the chocolate hardens, about 20 to 30 minutes, then transfer to an airtight container.