In a food processor, add the drained chickpeas, pitted dates, raw cacao powder, and peanut butter. Optionally, sprinkle in a pinch of salt. Process until it becomes a thick, sticky dough.

Scoop out portions of the dough and roll each one into small balls, about 1 inch in diameter.

Roll each ball in shredded coconut, ensuring they are evenly coated.

Place the balls on a parchment-lined tray and refrigerate for at least 30 minutes to firm up.

Serve immediately or store in an airtight container in the fridge for up to a week.