Soak the dates in hot water for about 5 minutes until soft and pliable, then drain.

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

Chill the mixture in a bowl covered with plastic wrap for about 20 minutes.

Roll portions of the mixture into 1-inch balls, yielding about 16 to 18 truffles.

Coat each truffle in chopped peanuts.

Store in an airtight container in the refrigerator until serving.