Instructions
1. Prepare the Baking Sheet
Line a baking sheet or large plate with parchment paper and set aside.
2. Make the Truffle Mixture
Add the dates, Within Chocolate Isolate, cocoa powder, vanilla extract, almond butter, and sea salt to a food processor. Pulse until a coarse crumb forms and the mixture begins to stick together when pressed between your fingers.
3. Shape the Truffles
Using a teaspoon or small cookie scoop, portion the mixture and roll into evenly sized balls. Place them on the prepared baking sheet.
4. Create the Chocolate Coating
Add the dark chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until smooth and fully melted.
5. Coat and Chill
Dip each truffle into the melted chocolate and return to the baking sheet. Add sprinkles if desired. Refrigerate or freeze for 10–15 minutes, or until the chocolate coating has fully set.
6. Final Serve
Enjoy immediately or store in an airtight container in the refrigerator for a convenient protein-packed snack throughout the week.