Add garbanzo beans, peanut butter, Truvia and almond milk to a food processor and process until smooth.

Combine garbanzo bean mixture, PB2 and protein powder in a large bowl.  Set aside in freezer for at least 30 minutes.

Line a small baking pan with foil and roll mixture into small balls, less than 1" diameter.  Place balls on pan and insert toothpick less than 1/4" into each ball.  Place tray in freezer for at least 30 minutes.

Melt chocolate in a small pot over medium-low heat.  Pour into a narrow glass cup suitable for dipping.

Remove truffle balls from the freezer one at a time and dip into the chocolate, removing excess chocolate with a spoon.  Place onto a lined baking tray, twisting toothpick to remove and add sprinkles immediately.  Repeat process with all truffle balls.

Store truffles in refrigerator until serving.