Add the peanut butter, protein booster and honey to a food processor. (If you don't have a food processor you could use a hand beater with medium bowl instead.)

Pulse the mixture until it is well combined. Roll it into 15 small balls and arrange them on a baking sheet. Refrigerate for at least 1 hour.

When the truffles have chilled, in a small bowl combine the dark chocolate chips and coconut oil. Microwave in 20 second increments, stirring vigorously each time. Microwave just until all of the chocolate chips have melted.

Coat the chilled truffles in the dark chocolate, shaking off any excess. (If the chocolate begins to thicken while you are coating them, return it to the microwave for 20 seconds.)

Place the truffles on a lined baking sheet and return to the refrigerator. Store refrigerated for up to 2 weeks.