Soak the dates in hot water for about 5 minutes, then drain and set aside.

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

Transfer the mixture to a bowl and refrigerate for approximately 20 minutes.

Shape the chilled mixture into 16-18 small balls, about the size of a tablespoon.

Chop the dry-roasted unsalted peanuts in the food processor until finely crushed.

Roll each truffle in the chopped peanuts until well-coated.

Store the truffles in an airtight container in the refrigerator until ready to serve.