In a food processor add the stoned dates, chickpeas, coconut oil, cacao, salt and any additional flavouring that takes your fancy. Process until you have a smooth dough. You may have to scrape down the sides of the processor several times to make sure that all the ingredients have minced.
Tip into a large mixing bowl. With your hand bring the mixture together to make sure all the ingredients are evenly distributed, it should be slightly sticky.
Scoop out rounded tablespoons of the dough and roll into balls. Set aside as you go, I roll then into approximately 20g balls.
Pour the desiccated coconut into a shallow bowl. Roll the balls in the coconut to coat.
Refrigerate for an 1 hour. I like them best brought slightly back to room temperature before eating.
The chocolate balls will keep for a week, refrigerated in an airtight container.