Start by draining and rinsing a can of chickpeas. Then, melt the dark chocolate either in the microwave or on the stovetop using a double broiler.
In a food processor or blender, combine chickpeas, nut butter, and melted chocolate chips. Blend for 45-60 seconds until smooth.
Using a cookie scoop, form the mixture into balls on a parchment-lined baking sheet. Freeze for 15-20 minutes until firm, then roll into smooth balls and freeze for another 10 minutes.
Meanwhile, melt additional dark chocolate for dipping. Coat the truffles thoroughly, then return to the freezer to harden.
Optional: Add desired toppings before freezing.
Once hardened, transfer the truffles to the fridge. Enjoy within 7-10 days if refrigerated or 30-60 days if frozen.