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

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

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

Roll the chilled mixture into 16-18 uniform balls, about 1 inch in diameter.

Chop the dry-roasted peanuts into small pieces and spread them on a plate.

Roll each truffle in the chopped peanuts until fully coated.

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