Line a cookie sheet with parchment or wax paper.
In a large bowl, thoroughly mix together protein powder, cashew butter, erithrytol, flax meal, cinnamon, vanilla, and chocolate chips.
Form into balls, insert toothpick in each, place on parchment paper, and refrigerate for a minimum of 30 minutes.
In a microwave-safe bowl, put the 8 ounces of chocolate (and coconut oil if desired). If using chocolate bars, break into pieces. Coconut oil is not necessary, but will give you a bit of grace, guaranteeing you don’t burn your chocolate, and give you a smooth, creamy sauce every time. Heat chocolate in 20- to 30-second intervals, stirring each time. Heat until chocolate is completely melted and smooth, being careful not to burn it. If you prefer heating chocolate over the stove, either heat over low heat using a double boiler, or use a small pot and stir constantly so the chocolate doesn’t burn.
When chocolate is liquefied, dip each ball into chocolate mix and place back on cookie sheet.
Place tray of chocolate covered protein balls in the refrigerator for a minimum of 30 minutes so chocolate hardens.
If desired wrap in colorful foil wrapping, remove toothpicks, then place in truffle liners. Store in refrigerator.