1. In a food processor blend the chickpeas, cocoa powder, almond butter, Javvy Protein Coffee, date syrup, and vanilla extract until you get a creamy, ice-cream like texture. Mix really well until everything is combined and no clumps remain.

2. Remove the mixture from the food processor and use a trigger ice cream scoop to portion the mixture into truffles. Place the balls on a parchment-lined cutting board and place them into the freezer for 30-60 minutes.

3. Once ready, melt the dark chocolate with the coconut oil in a saucepan on low. Heat until just melted.

4. Remove the truffles from the freezer. Pour the truffles inside the melted chocolate until they are completely covered.

5. If desired, sprinkle any sprinkles or crushed candy canes you're using over top.

6. Pop the truffles back into the fridge to set.