In a food processor, pulse Oreo cookie until crumbled. Add in black beans and cream cheese and process until smooth.*

Add protein powder, cocoa powder and Truvia and continue to process until smooth.

Transfer batter to a large bowl and freeze for about an hour until firm.

Line a cookie sheet with wax paper. Roll batter into 20 balls (each about 1" diameter). Return to freezer.

In a small pan, melt chocolate chips and coconut oil over medium heat. Pour some of the chocolate into a small cup or mug. If you have a griddle, you can place the cup or mug on top of the griddle to keep the chocolate warm, otherwise just place it close to the burner you have the pan on to keep it warm.

Insert a toothpick into brownie batter balls and dip into chocolate until coated. Gently scrape any excess chocolate from the bottom of the truffle and place truffle on wax paper. Carefully twist toothpick to remove and top with sprinkles. Repeat process with all truffles.