Place garbanzo beans, softened coconut oil, and dates into a food processor or powerful blender and process to break into chunks.
Add in honey, cocoa powder, vanilla and mix until completely smooth (about 5 minutes).
Transfer batter to a bowl and refrigerate batter until chilled and firm, about 45 min-1 hour.
Once chilled, stir in chocolate chips and nuts if using.
Use a small ice cream scoop or tablespoon to measure out batter. Roll into balls and place on parchment paper. Dust with/roll in additional cocoa powder if desired and store in refrigerator for up to one week or freeze in an airtight container.
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