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If the chocolate is in bar form, chop into small bits for easier melting.
Mix the protein powder with the coconut milk, blend until smooth.
In a pot, heat the protein + coconut milk mixture on medium high heat until simmering, stirring occasionally.
Turn off the heat and pour the chocolate into the pot of hot coconut milk, mix until thoroughly combined.
Add in ½ cup shredded coconut flakes and ½ cup chopped almonds, reserve the remaining ½ cups of each to roll the truffles in once cooled.
Refrigerate for 3 hours until semi-firm.
Roll 1 inch diameter truffle sized balls from the semi-firm chocolate (a #100 ice cream scoop that holds .375 oz helps make uniform balls).
Roll ⅓ of the truffles in the remaining coconut flakes, ⅓ in sliced almonds and ⅓ in cocoa powder.
Serve and enjoy!