Prepare the Baking Sheet by lining it with wax paper for easy removal of the protein balls.

Combine the Dry Ingredients in a large mixing bowl with protein powder, coconut flour, black cocoa, and sweetener, stirring for 1-2 minutes.

Mix in the Wet Ingredients by adding cream cheese, pumpkin puree, applesauce, and almond milk to the dry mixture and beating for 2-3 minutes until uniform.

Roll into Balls by grabbing a heaping tablespoon of dough and rolling it into smooth balls, placing them on the prepared baking sheet.

Melt the Chocolate in a microwave-safe bowl, heating in intervals until smooth, for about 1-2 minutes.

Coat the Protein Balls by drizzling melted chocolate over them using a fork or spoon until they're generously coated.

Chill to Set by placing the baking sheet in the freezer for about 10 minutes to allow the chocolate to harden.

Store for Future Enjoyment by transferring the balls to an airtight container, refrigerated for up to a week or frozen for three months.