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

Blend the softened dates, chickpeas, cocoa powder, peanut butter, salt, and agave syrup together in a food processor until smooth.

Chill the mixture in the refrigerator for about 20 minutes to firm up.

Shape the mixture into balls, roughly 1 inch in diameter, to form the truffles.

Prepare the coating by chopping the peanuts into small pieces.

Roll each truffle in the chopped peanuts until fully coated.

Store the coated truffles in an airtight container in the fridge or freezer.