• In a double boiler, heat the heavy cream over medium/high heat until it's
  very warm to the touch. (You do not want to boil the heavy cream). Stir occasionally to prevent a ‘skin’ from forming.
• Then reduce the heat and add the chocolate chips, mix until the chips are melted. Then
  slowly add the FlavCity Protein Smoothie, stirring to combine as yousprinkle it in.
  
• Remove from heat and finish by adding the butter, vanilla extract, and sea salt. Whisk until the mixture is smooth and all of the
  ingredients are fully combined.
  
• Let the bowl cool for 15 minutes then cover and place it in the fridge to chill for 2 hours or until it has fully set.
  
• Once the chocolate has set, use a small cookie scoop to form the balls and place them on a parchment paper-lined sheet tray. Smooth
  the truffles by rolling them using your palms to shape even balls. It’ll be sticky, but that’s okay.
• Place the truffles in the freezer to chill for 10 minutes
• Meanwhile,prepare the coating. In another double boiler add the chocolate chips
  and coconut oil. Mix until combined and the mixture is silky smooth and glossy.
• Then take the truffles and dip them in the chocolate to coat each one. Then place them back on the parchment-lined sheet tray.
• Use any leftover chocolate to drizzle over tops of the truffles to create texture and design. And sprinkle some sea salt over a few, if desired.
• Refrigerate the truffles for 10 minutes to set and enjoy!

*Note:

• Store any leftover truffles in a zip top bag or airtight container in the fridge and consume within 5 days. 
• If using FlavCity plant-based protein smoothie, be sure to double the amount to 2 scoops. .