In a large mixing bowl, combine the vanilla protein powder, coconut flour, cocoa powder, and monk fruit sweetener. Whisk them together for about 1-2 minutes until evenly blended.

Add the softened low-fat cream cheese and red food coloring gel to the dry mixture. Mix until fully incorporated, resembling dough.

Gradually pour in the unsweetened almond milk, mixing continuously until a firm yet pliable dough forms.

Shape the dough into a rectangular block, wrap in plastic wrap, and chill in the freezer for at least 30 minutes.

Cut the chilled block into 7 equal bars and transfer to an airtight container.

In a microwave-safe bowl, melt the white chocolate chips in 20-second intervals until smooth.

Dip each bar into the melted chocolate and place on parchment paper to cool.

Once the chocolate has set, store leftovers in an airtight container in the freezer.