Melt chocolate over low heat in a medium pot. Set aside.
Melt coconut cream on low heat in a medium pot. Stir until smooth.
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.
Transfer the paste to a bowl. Add in melted chocolate and ground hazelnuts and stir until all is well combined (or use a hand mixer). Adjust sweetness by adding 1 tablespoon agave if necessary.
Place the truffle mixture into the fridge overnight.
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. If you don’t get perfect bowls the first time, place them into the fridge again, for about an hour or two. Roll them again with your hands to make a perfect ball.
Dip the balls in chocolate or toss them in cacao powder to coat.
Store in the fridge.