Add the ingredients for the balls into a medium bowl.

Use a wooden utensil to mix until combined. Eventually, it may be easier to knead the dough with your hands. The dough should be malleable and a little bit oily. If it is not, add more water by the teaspoon until it turns into a cookie dough-like dough.

Use a 1-tablespoon cookie scoop and roll balls between your palms. Place the balls on a parchment-lined plate. Once the balls are rolled, transfer the plate to the freezer to allow the balls to firm up.

Add the chocolate chips to a microwave-safe bowl and microwave on high for 30-second intervals, stirring every time. Repeat until the chocolate is smooth.

Add the heavy cream to a microwave-safe bowl and microwave for 30-50 seconds or until the cream is warm, not boiling.

Slowly pour the cream into the chocolate, mixing the ingredients until combined and glossy.

Line a baking sheet with parchment paper and place a metal rack on top of the parchment paper.

Remove the balls from the freezer. Use a fork to dip balls into the chocolate, coating it completely.

Tap the fork on the side of the bowl so that you can remove as much excess chocolate as possible. Use a wooden skewer or toothpick to slide the protein ball off of the fork and back onto a metal rack. Sprinkle the protein pops with sprinkles and salt. Repeat until you've coated all the balls.

Place the sheet back into the freezer for at least 30 minutes to firm up.

Remove the cake pops from the freezer and stick a lollipop stick into the bottom of each cake pop. Eat immediately or store in the freezer until ready to enjoy.