Add cashew butter, peppermint extract, and maple syrup in a mixing bowl. Whisk with a fork until well combined.
Add in protein powder, cocoa powder and mix well. You want a thick dough to form. It takes some strength. I like to use a spatula to make sure all the powder chunks are evened out.
Line a small cookie sheet or tray with parchment paper and spray with non stick spray. I use coconut oil spray. Spoon a 1/2 tbsp size portion of dough into your hand and create a circle / ball using your palms. Flatten to create a disc shape. Place each ball individually on a cookie sheet or small tray. The mix should make 10 to 12 balls.
Place in the fridge for 20 minutes to harden.
Once discs are harden, melt the chocolate chips. Add them into a microwavable bowl and set for 1 minute. Mix well until they all melt together. Depending on your microwave and size of the chips, they may need more than 1 minute to melt.
Pour/drizzle melted chocolate over the truffles or dip the truffles directly into the bowl of melted chocolate. Sprinkle with white pearl sprinkles. Let the chocolate harden and then store back in the fridge for at least 10 minutes!