Step 1

Melt chocolate over low heat in a medium pot. Set aside.

Step 2

Melt coconut cream on low heat in a medium pot. Stir until smooth.

Step 3

Drain dates and squeeze out any excess water and place them into a high-speed blender. Add chickpeas and melted coconut cream, and blend until you get a smooth paste.

Step 4

Transfer the paste to a bowl. Add in melted chocolate and ground peanuts and stir until all is well combined (or use a hand mixer).

Step 5

Adjust sweetness by adding 1 tablespoon agave or maple syrup if necessary.

Step 6

Place the truffle mixture into the fridge overnight.

Step 7

In the morning, scoop out portions of the mixture with a teaspoon and roll them into balls with your hands. Try to roll them as quickly as possible.

Step 8

If you don't get perfect bowls the first time, place them into the fridge again , for about an hour.

Step 9

Roll them again with your hands to make a perfect ball and toss them in ground peanuts.

Step 10

Store in the fridge.