Preheat oven to 350 degrees.  Spray a mini-cupcake tray with non-stick cooking spray.

Cut the Quest bar into 4 even pieces.  One by one, microwave pieces for 10 seconds to soften.  Press each piece into the mini-cupcake tray.  Set aside.

In a food processor (Nutribullet probably won't work for this), combine chickpeas, peanut butter, vanilla extract, protein powder, almond milk and Truvia until very smooth.  Divide chickpea mixture evenly into the 4 Quest cups.

Bake for 8-10 minutes at 350 degrees.  Allow to cool for a few minutes before removing from the cupcake tray.

In a small microwave safe dish (I used a small measuring cup), melt dark chocolate chips for about 30 seconds.  Drizzle on top of cookie cups.