Soak approximately 10 pitted dates in hot water for about 5 minutes. Drain and set aside.

In a food processor, combine the drained dates with canned chickpeas, cocoa powder, peanut butter, salt, and agave syrup. Process until smooth and creamy.

Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for 20 minutes.

Scoop tablespoon-sized portions of the mixture and roll into balls. Aim for 16-18 truffles.

Chop the peanuts finely in a food processor. Roll each truffle in the chopped peanuts until evenly coated.

Store in an airtight container and refrigerate until ready to enjoy. They can be kept for up to a week.