Warm the Nut Butter: Gently warm your chosen nut butter in the microwave for 15-20 seconds to make it creamy.

Combine Ingredients: In a bowl or food processor, mix the nut butter with protein powder until a dough-like consistency forms, about 1-2 minutes.

Adjust the Texture: If too wet, add more protein powder; if too dry, drizzle in coconut oil to achieve a dough that holds shape.

Shape the Truffles: Roll the dough into bite-sized balls and place on a parchment-lined tray for easy dipping.

Melt the Chocolate: Heat chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth and melted.

Coat the Truffles: Dip each truffle in melted chocolate, tapping off excess before placing back on the tray.

Chill to Set: Refrigerate the coated truffles for 30-60 minutes until the chocolate has set.

Store and Enjoy: Transfer truffles to an airtight container; they last up to a week at room temperature or longer in the fridge or freezer.