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.