Combine protein powder, walnuts, carrot, almond butter, coconut oil, vanilla, and spices in a food processor. Pulse until well combined. Add 1 tbsp water at a time until dough starts to come together and can be rolled into a ball.

Line a small baking sheet. Take ~1-1 ½ tbsp dough at a time and roll into a ball. Place on baking sheet and freeze for 30 minutes to set.

Add chocolate chips to a microwave-safe bowl. Microwave in 30 second intervals until melted.

Use a fork or slotted spoon to dunk each truffle into melted chocolate, shaking off any excess. Add back to baking sheet and immediately sprinkle over chopped walnuts and flaky sea salt. Refrigerate for 30 minutes to set.

Store truffles in an airtight container in the fridge for up to 10 days or the freezer for at least 2 months.