Measure your dry base. In a medium bowl, add 1 cup chocolate protein powder and 3 tablespoons unsweetened cocoa powder. Whisk to break up any clumps. This keeps the texture smooth and fudgy.

Stir in the creamy elements. Add 1/2 cup natural peanut butter, 2–3 tablespoons honey or maple syrup, 1 teaspoon vanilla extract, and a small pinch of salt. Mix with a sturdy spoon until it forms moist crumbs.

Adjust with milk. Add almond milk 1 tablespoon at a time (usually 3–5 tablespoons total), stirring after each addition. You’re aiming for a soft, dough-like consistency that holds together when pressed.

Customize the mix-ins. If using, fold in 2 tablespoons mini dark chocolate chips or chopped nuts. Keep additions modest to maintain the 100-calorie target.

Chill briefly. Cover and chill the mixture for 10–15 minutes. This firms the dough and makes rolling easier.

Roll into truffles. Scoop 1 tablespoon portions (a small cookie scoop helps) and roll into balls with clean hands. You should get about 16–18 truffles, depending on size.

Coat for finish and flavor. Roll each ball in cocoa powder, coconut, or crushed nuts. Tap off excess so the coating is even, not caked on.

Set and store. Place truffles on a lined plate and refrigerate for 20 minutes to set. Enjoy now or store for later.