Soak the dates in hot water for about 5 minutes to soften them.

In a food processor, combine the drained chickpeas, softened dates, cocoa powder, peanut butter, a pinch of salt, and agave syrup. Blend until smooth and creamy, about 1–2 minutes.

Transfer the mixture to a bowl, cover with plastic wrap, and chill in the fridge for about 20 minutes.

Scoop small amounts of the mixture and roll into 1-inch balls, yielding about 16 to 18 truffles.

Pulse the dry-roasted unsalted peanuts in the food processor until finely chopped. Spread on a plate.

Roll each truffle in the chopped peanuts until fully coated, and place on a lined tray.

Store the truffles in an airtight container in the fridge until ready to serve. They can last up to a week or be frozen for up to three months.