Prep the raspberries: If using frozen, let them thaw in a small bowl. Mash lightly with a fork to release juices. If using fresh, mash gently. You want a scoopable puree with small bits, not a runny sauce.

Soften the base: In a medium bowl, stir together almond butter and melted coconut oil until smooth. Add vanilla and salt. This creamy base keeps the truffles rich and helps bind the protein powder.

Add the dry ingredients: Mix in the chocolate protein powder, cocoa powder, almond flour, and your sweetener of choice. Start with less sweetener and adjust later. Stir until a thick, slightly crumbly dough forms.

Fold in raspberries: Add the mashed raspberries and any optional lemon zest. Fold gently. The dough should become fudgy and cohesive. If it’s too soft, sprinkle in a little more almond flour; if too dry, add a teaspoon of melted coconut oil or a splash of almond milk.

Chill the mixture: Cover and refrigerate for 20–30 minutes. Chilling firms the fat and makes rolling easier.

Roll the truffles: Line a tray with parchment. Scoop tablespoon portions and roll into balls with your palms. If the mixture sticks, lightly oil your hands.

Choose your finish: Roll in unsweetened cocoa powder or shredded coconut for a simple finish. For a chocolate shell, melt dark chocolate chips in short bursts in the microwave, stirring between bursts. Dip each ball with a fork, shake off excess, and set on the tray.

Set and store: Refrigerate 30–45 minutes until firm. Taste one and adjust your coating choice next time if needed—cocoa for more intensity, coconut for texture, or a thin chocolate shell for extra decadence.