In a food processor or high speed blender, combine the shredded coconut, protein powder, flax seeds, maple syrup, and coconut extract. Begin blending together, scraping down the edges every so often with a rubber spatula.

Eventually, after about 4-5 minutes, the mixture will turn from flaky into a thicker buttery-like spread. At this point, from all the mixing, the mixture may be a little warm. Let cool slightly so it becomes a little thicker and is easier to mold and work with.

Once slightly cooled, use a small cookie dough scoop or Tablespoon and mold into small golf-ball-sized bites. Place in the refrigerator for about 30-60 minutes to set the shape.

To melt the chocolate to coat the truffles, place dark chocolate chips and heavy cream in a small bowl. Microwave in 30 second increments, stirring in between. Once the chocolate has melted, whisk it together with the heavy cream until you have a smooth and melty chocolate ganache.

Now you can coat the chilled truffles with chocolate either by dipping them directly into the chocolate or by spooning the chocolate over each truffle.

Refrigerate for at least an hour before eating so the chocolate is sure to set. Enjoy at room temperature.