Pre-heat oven to 350 degrees.

Add garbanzo beans, almond milk, Truvia and peanut butter to food processor and blend until smooth. Add vanilla beans and protein powder and continue to blend until smooth.

Spray a mini-muffin baking pan with non-stick cooking spray. Add cookie dough to fill each tin up to about half full.

Bake at 350 degrees for 8-9 minutes. The cookies will still look soft, but they are done. Transfer cookies to a wax paper lined baking sheet and flatten with the back of a fork in a criss-cross pattern while still hot, then allow cookies to cool.

Heat chocolate chips in glass dish in microwave for 30-60 seconds, or until they are melted enough that they can be stirred. Heat for another 15 seconds if needed to stir the chocolate smooth.

Dip cookies in dark chocolate to about halfway up the cookie. Use a spoon to get chocolate into the nooks and crannies, even out the chocolate and remove any excess. Place dipped cookie on a baking sheet lined with wax paper.

Once all cookies have been dipped, add a pinch of large grain sea salt on top of the chocolate on each cookie. Allow chocolate to harden before serving.

***Don't put your cookies in the refrigerator!*** This will make the chocolate sweat as it cools and will ruin your sea salt. Store in a non-air tight container like this at room temperature for up to 3 days.