Place the baking chips, peanut butter, and Shakeology in a medium mixing bowl.  

Add the heavy whipping cream and butter to a saucepan and heat over medium heat. Bring to a low boil.  

Remove the cream and butter mixture from the heat and whisk in the vanilla.  

Pour the heated mixture over the chocolate Shakeology mixture and whisk until smooth and creamy.  It will get thick fast so you may need to use some hand strength to keep mixing to get those chocolate chips melted.

Cover and put the mixture in the fridge to set for several hours to set. 

Use a small cookie scoop to portion out and roll the truffles into balls.  

Place the truffles back into the fridge to set for 1 hour before serving.  

Dust with some unsweetened cocoa or cacao powder if desired.