Start by draining and thoroughly rinsing your chickpeas in a colander. Pat them dry with a clean kitchen towel.

In a food processor, combine the dried chickpeas, oat flour, maple syrup, brown sugar, peanut butter, vanilla extract, and salt. Blend until smooth, about 1-2 minutes.

Add in your chocolate chips and pulse briefly to incorporate them.

Transfer the mixture into a bowl and cover it. Refrigerate for at least 30 minutes to firm up the dough.

After chilling, scoop the dough into 1-inch balls and place them on a parchment-lined baking sheet.

Melt your chocolate in a microwave-safe bowl in 30-second intervals until smooth.

Dip each dough ball into the melted chocolate, letting excess drip off, and place them back on the baking sheet. Refrigerate until the chocolate hardens, about 15 minutes.